Golden Spanish Heritage or the Best Cheeses II.12. Prosinece 2018
Spain - regions of cheese DO
Like wine Spain uses the DO for cheese classification, Spain's regions are:
Manchego - Ciudad Real
Manchego is the most famous Spanish cheese. His name comes from the province where he originates - Don Quixote de La Mancha. However, it is not as spectacular as the old windmill fighter. It remains relatively sweet and gentle at every time maturing with a touch of salty nuts. Manchego was originally a payer in livestock markets, providing a high income for shepherds.
Cabrales - Asturias
Cabrales - blue and magnificent, the attributes that perfectly capture this cheese. It is handcrafted in the Picos de Europa farm in northern Spain and ripens in caves that are typical of cold, humid and salt winds. Traditional Cabrales is made from a mixture of cow, sheep and goat's milk. It is one of the finest blue cheeses in Spain, offering different flavors depending on the type of milk used. Moisture in caves is about 90% with a temperature between 8 and 12 ° C. The environments needed to promote the growth of penicillin spores that give cheese a specific flavor are the seaside caves. The stage of maturing in caves lasts from 2 to 5 months, during which time the cheese is regularly cleaned and rotated.
Mahon - Balearic Islands
Mahon has a significantly fruity fruity undertone. Cheese is named for the capital of the island of Menorca. Local farmers have been producing this cheese for centuries, and its reputation is based on the skills of local experts. They collect young cheeses from producer farms and prepare them for maturation in underground cellars for two months to two years.
During the ripening process, pepper and olive oil are often applied to the cheese crust. This cheese has a relatively dense texture with a salty butter taste and is often eaten with olive oil, estragon and black pepper.
Majorero - Fuerteventura
Marjorero is a popular goat cheese produced mainly in Valencia, Murcia, Andalusia, Extremadura and the Canary Islands. Goat cheeses, like all Spanish cheeses, are made in different flavors and shapes. Marjorero cheese is one of the most popular and comes from the Canary Island of Fuerteventura. Marjorero is relatively fat and has a strong aroma. This is a hard pressed cheese made from Marjorero delicious goat milk and up to 15% of sheep's milk from other parts of the Canary Islands. The secret of its taste comes from the aromatic taste of a goat that can produce up to 2 liters of milk a day.
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Here you will find instructions on how to proceed with slicing the jam.