Zamorano
Famous Spanish cheese, usually produced in the shape of drum. The cheese is very similar to Castellano and Manchego, but is less grainy. It has a natural rind covered in gray mould. The flavor has a hint of burnt caramel and the buttery taste typical of sheep’s milk. Zamorano is used as a table cheese [...]
Date: Friday 12, 2008
Tronchon
Traditional, creamy, semi-soft cheese made from blended cow’s, goat’s and sheep’s milk. It has a shape of flattened globe with deep crater. The natural rind is smooth and glossy and butter-colored. Tronchon resembles a young Caerphilly. The taste is aromatic, with a hint of the acidity of a young white wine. The origin of its [...]
Date: Friday 12, 2008
Torta del Casar
Soft, Spanish, ewe’s milk cheese. The paste is whitish, with a few holes. Vegetable rennet is used to curdle the milk.
Milk: Ewe milk
Texture: Semi-Soft
Also read Torta del Casar
Date: Friday 12, 2008
Tetilla
Traditional, creamy, semi-soft cheese made from cow’s milk. Tetilla is pear-shaped, with a pale yellow, ridged rind. It looks like a large, finely ridged fig breast - hence the name. It has a mellow, fresh lemony taste with a hint of green grass. The consistency is supple with a creamy feel on the palate. Ripens [...]
Date: Friday 12, 2008
San Simon Cheese
Named after San Simon de la Cuesta in the northwest of Spain, traditional and creamy, this semi-soft cheese is made from cow’s milk. It is lightly pressed, then smoked, and has a supple, open consistency and an attractive, polished rind, which ranges in color from honey to reddish-brown. The smoke gives the cheese [...]
Date: Friday 12, 2008
Roncal
Traditional, unpasteurized, hard cheese made from sheep’s milk. It is wheel-shaped, with a hard, natural rind covered with a velvety-smooth layer of blue-gray mould. Aging period lasts at least four months. The firm, elastic interior is slightly grainy, with small, irregular holes. The greenish mouldy surface is occasionally covered in olive oil. The flavor [...]
Date: Friday 12, 2008
Requeson
A Hispanic version of Ricotta that is used in salads, dips, cooked foods and desserts. Requeson has a very mild and semisweet flavor. Its is white in color and has a soft, moisy, grainy texture.
Texture: soft
Date: Friday 12, 2008
Majorero
This cheese from Spain is also known as Queso Fuerteventura, after the beautiful Canary Island where it is made. It is a hard, cylindrically-shaped cheese made from goat’s milk. It has a natural rind with a pattern printed at top and bottom, typical of all Spanish cheeses. Its flavour suggests wild honey, wild thyme [...]
Date: Friday 12, 2008
Queso Iberico
This spanish hard, oily cheese from central Spain is made from a mixture of cow, sheep and goat’s milk, which is reflected in its mild yet tasty flavour. Sometimes Queso Iberico is mistaken for Manchego. The affinage usually takes from one to six months. It is a table cheese but is easily gratable and [...]
Date: Friday 12, 2008
Quesos del Tietar
There are two versions of this fresh spanish cheese. The first, Cabra del Tietar, takes just few days to ripen. It is made from goat’s milk and is often mixed with spices like oregano, thyme, rosemary or paprika. The other version takes two or three months to ripen, has a harder texture, and a [...]
Date: Friday 12, 2008
Quesos del Monsec
This soft-white cheese from Catalonia has a dense, fairly grainy texture that feels very creamy in the mouth. It is made from goat’s milk and is classified as a vegetarian cheese. The affinage takes two to three months. It has a herbaceous, spicy finish. Queso del Montsec is also known as Cendrat.
Milk: goat milk
Texture: soft
Fat [...]
Date: Friday 12, 2008
Queso de Murcia
Pure white, fresh, round cheese made from the goat’s milk. It is used as a table cheese and for cooking. It has a spongy texture and is flavored with rosemary and tarragon, balanced by a refreshing acidity. Queso de Murcia has been made for centuries, but because it has a short shelf life, a new [...]
Date: Friday 12, 2008
Picos de Europa
This creamy blue spanish cheese is also known as Valdeon and its origin dates back to the early French pilgrims. It is cylindrical in shape and usually made from the mixture of cow, sheep and goat’s milk. Picos de Europa has blue-green veins and a salty taste. With age the rind changes its color and [...]
Date: Friday 12, 2008
Manchego
This historic spanish cheese is named for the Spanish region of La Mancha, also home of Don Quixote. Made of pasteurized sheep’s milk, it has a black gray or buff colored rind with a crosshatch pattern, the interior ranges from stark white to yellow, depending on age. The aroma should suggest lanolin and roast lamb. [...]
Date: Friday 12, 2008
Mahon
Mahon is a traditional, creamy, unpasteurized, hard spanish cheese. It is produced from cow’s milk on Minorca, the outermost of the three Spanish Balearic Islands. The hard, orange rind carries the imprint of the cheesecloth and tends to be greasy. The curd is piled in the center of a cloth, square corners are knotted and [...]
Date: Friday 12, 2008
Idazabal
Traditional, unpasteurized, hard spanish cheese made from cow’s milk. It is cylindrical in shape, pale yellow to amber in color. The natural rind is smooth and hard. It has a compact texture, with a few pinprick holes. Its texture is dry, but not crumbly, and feels pleasantly oily in the mouth. The rind carries the [...]
Date: Friday 12, 2008
Garotxa
Garotxa is a modern, unpasteurized hard Spanish cheese. Although it is made using a century-old recipe, it has been developed and marketed using modern methods. The pure, white milk absorbs the flavor of fresh walnuts and the scent of mimosa, while retaining the fresh crispness of young herbs. It comes in gray-rinded felt textured discs [...]
Date: Friday 12, 2008
Flor de Guia
Flor de Guia is a Spanish Cheese from the Canary Islands. It is a slightly soft, round cheese made from cow or sheep’s milk with a reddish rind.
Date: Friday 12, 2008
Quajada
This creamy, fresh Spanish cheese originally comes from northern Navarre. The mixture of ewe and cow milk is poured into small, plastic pots, where it is set slightly. Cuajada is used instead of yogurt, often served with honey and fruit for breakfast.
Date: Friday 12, 2008
Castiglano
Shaped like a thin disc. The light, brown-colored Spanish Cheese Castigliano has a strong flavor and is encased in a gray rind.
Date: Friday 12, 2008
Castellano Cheese
Castellano is a traditional, creamy, unpasteurized, hard Spanish cheese of either round or half cylinder shape. The fresh curds are drained in special, plastic hoops, which have zigzag marks on the rind. The pale yellow interior of Castellano is firm and dense. Compared to Manchego, it is quite moist, and has a few rice-sized holes. [...]