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Cheeses of Spain

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Elsewhere in Spain - from the broad, bare valleys of Extremadura to the divinely beautiful Sierra Nevada - you can find wonderful cheeses. At last count, in Spain there were more than 600 varieties of cheese, including 81 kind of cheese is protected by national quality control system - Denominaciyn de Origen (DO). The system regulates where to be made ​​certain cheeses, milk cattle are to be used for this purpose as to be cooked cheese, and it should be any size. Also details the characteristics of each cheese.

Cheeses of SpainSpanish cheeses can be classified as follows:

Hard cheese

Fresh cheese

Blue cheeses

Soft cheeses

Idiasabal - one of the most famous Spanish cheese. It belongs to a group of hard cheeses. Do cheese compact structure with a few tiny holes. Cheese is dry, but not crumbly. Visible marks on the crust of the wooden forms, which flows cheese curd. The characteristic taste of cheese with smoke initially received because it has been stored at night shepherd's fires. In simple mountain huts did not have chimneys, cheeses and absorbed the sweet, fragrant smoke. Today, cheese is manufactured and commercially, but the production continue to adhere to traditional methods of cheese making.

Mahon - one more representative of hard cheeses. This cheese is made in Menorca - one of the Balearic Islands, north-east of Spain. The interior of the Mahon ivory, with small, irregular holes in contrast to the bright, orange peel, bright color infused paprika, butter and vegetable oil (they rubbed cheese). The taste is spicy and salty Mahon. An interesting way of making cheese: cheese curd lay heaped on the square of cloth knotted corners knot, twist the cheese and put under the press for a few days.

Manchego - a hard cheese that is made in La Mancha in the days of the Romans. To qualify for the label of the famous Manchego, cheese should be firm and dry, and at the same time bold and creamy. Used in production only milk la manchskih sheep. On waxed rind cheese should be clearly visible pattern - a reminder of what used to cheese curd is placed in a ring of woven esparto. The interior of the Manchego - ivory, with small, irregular holes. The complexity of taste depends on the age of the cheese, but the flavor should be saturated, resemble Brazil nuts and caramel. The aroma of cheese contains notes of lanolin and roast lamb.

Afuega `l Pete translates as" fire in the throat. " This cheese belongs to a group of fresh cheese. In the cheese is added fresh red chili pepper, then rub with pepper crust cheese. That is why the taste of the cheese - sharp, burning. Form cheese - pumpkin or bishop's miter - achieved as follows: cheese cloth put in that top knot. Cheeseparing dark orange sprinkled with white mold.

Matt - this fresh cheese resembles cottage cheese. The taste of his sweet citrus with sharp herbal notes. In cheese salt was added, it simply laid on the pots are placed in a wicker or shape to remove whey, resulting in a cheese in a bowl shape. Mato also be sold in pots. In Spain, the cheese is often served with wild honey, star anise and fruit.

Cabrales - the most famous Spanish blue cheese. His stand in the limestone caves in 2-3 months. Pierce the crust of the rods, in order to penetrate the blue cheese mold, living in caves. Locals prefer cheese at six months, when it becomes almost completely blue. Traditionally cheese wrapped in leaves of maple or sycamore, which closed the rough, sticky, orange-yellow rind with a deep flavor. Today, instead of leaves used foil because it better preserves the shape of the cheese. The interior of the cheese striped jagged lines and crisp mold spots of different colors - from gray-green to purple-blue. Unusual texture of cheese: soft and creamy, but also grainy and almost crumbly. In sharp flavor can distinguish the smell of fermented fruits, mold and yeast.

Blue cheese Picos de Eropa made from cow's milk, but on farms cheesemakers add a bit of goat's or sheep's milk. Cheese laced with blue-green veins, his pungent aroma, pleasant taste salty and spicy aftertaste.

Keso del Monsek - It is a soft cheese with a rough-looking mottled crust, sprinkled with ashes. It is produced only from goat's milk. Do cheese is firm, quite grainy texture that mouth seems very creamy. Instantly to distinguish the taste of goat's milk. The finish is spicy with cheese, spicy and herbaceous.

San Simon - Spanish semi-soft cheese in the shape of a bullet or a pear. He has a soft texture and attractive polished honey crust, or red-brown color. San Simon is different woody flavor with a hint of butter and barely noticeable acidity.

Of course, we only talked about some of the most famous Spanish cheese, while there are still many species that deserve attention - Burgos, Castellano, Kuahado, Garrotksa, Penamellera, Keso Iberico, Roncal, Zamorano, etc. Most cheeses can be found in the north of Spain. The Spaniards - people friendly. They are happy to talk about their cheeses and always offer a glass of fino sherry! Do not give up!