Ask for any Cheese from Spain by name — wherever you buy fine cheese.Keep in mind, cheese is high in calories and eating too much of it could cause you to gain weight.
Today, Idiazabel is made all over the Basque country in both factory and farmstead, from unpasteurised milk. Before obtaining the Denomination of Origin it was only known as Queso de Nata.This creamy cheese perfectly defines the qualities of this cheese. Their unique qualities are protected by each D.O.

IDIAZABAL , D.O.P. It is generally made with sheep’s milk but can be made from cow’s milk, as well. Popular in the cafes and bars of Spain, Tapas are appetizers or snacks that are eaten any time of the day. The remarkable thing about this is its shape as it looks like a breast ( Tetilla ).This wide conical cheese from Galicia is made from the milk of cows grazing on the lush pastures behind the coastal mountain ranges.The cheese is made from pasteurised cow's milk and has a yellow rind and is creamy and slightly salty in flavour.The milk used for the production comes from well known breeds such as  Frisians, Alpine Browns and Rubia Gallega.Originally produced high in the Pyrenees above Pamplona, this rustic ewe's milk cheese was often smoked in the rafters of the shepherds' huts.

These cheeses can be enjoyed on their own or along with some jamon or chorizo. It is soft and almost melts in your mouth, leaving smooth flavours of cream cheese but with a delicious distinctive bitter point.Cabra al Romero is a relatively new goat's cheese. Roncal is a It was the first cheese in Spain to receive a Denomination of Origin.

"It is made in one of seven villages in the Roncal Valley, with nutty and piquant flavors and a firm, chewable texture.Somewhat similar to Pecorino Toscano and Manchego, Roncal has its own unique, mouth-watering character and pairs well with aCantabria's creamy cheese comes from the Cantabrian sea coastal region of Cantabria, in Northern Spain (Vizcaya Gulf). Tetilla (literally meaning small breast in Spanish) is a popular cheese from the autonomous … Cheese production has always been the standard way of preserving milk. A delightful dish created by EB at Our website uses cookies to improve your experience. This delicious Spanish cheese, is one of the most famous cheeses of the region of … Blue cheese is the classification given to cheeses made from cow's, sheep’s or goat’s milk produced in Spain that have cultures of Penicillium roqueforti added to the final product and which give the cheese its characteristic color between blue and gray-greenish. Artisan Spanish Cheese With over 400 varieties of Spanish cheese, it seems that every valley and village in Spain has its own special cheese. Spain is famous for its fantastic cheeses, which are categorised by an official system which tells us where the cheese came from.Much like with wines, these ´Denominación de Origen Protegida´ (D.O.P.) Ask for any Cheese from Spain by name — wherever you buy fine … Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country. the best Spanish cheese is made from cows, sheep's or goats' milk, or indeed a mixture of all three.Cheese is a mainstay of the Spanish diet where it is eaten just about every day, whether by itself, or with bread, or as a tapa or even as a dessert.Each cheese has its own unique characteristics that affect the finished product, such as the type of milk (sheep, goat, cow or a mixture), the production process, the history or traditions and the ageing or curing process.You are never far away from being able to enjoy good fresh Spanish cheese, which is readily available to buy in municipal markets,  larger supermarkets and speciality shops.The smaller delicatessen shops are a great place to buy cheese as you will find the shopkeepers are usually better prepared to assist with extra information on the varieties and flavours available.In general, cow's milk cheeses are found in the north, along the Cantabrian coast, from Sheep's milk cheeses are found inland, from the north, in Cantabria and the Basque Country, down to the flat lands of Castilla-León, Castilla La Mancha, Aragón and Extremadura.And finally, goat's milk cheeses are found mostly along the regions of the Mediterranean coast, from Catalonia to Andalucia.Mixed milk cheeses are generally produced across the whole country with the predominant milk of each area being more used in the mixes.Spanish cheeses are wide and varied but can be divided into three main classes:Like wine production, Spain uses the DOP system for its cheese classification, there are 28 DOP ( Protected Designations of Origin ) regions in Spain plus 2 IGP ( Protected Geographical Locations) regions.Manchego is Spain's best-known cheese, named after the province of La Mancha where it is made.The area is best known as the home of Don Quixote, this popular cheese is relatively sweet and mild as cheeses go, with mild to very strong tastes depending on the cured age, it also has a touch of salty nuts.Manchego was originally made to barter at livestock markets as it provided durable food for the shepherds.Cabrales is a blue cheese of great character.

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