Though it is a non-smoked cheese, some varieties are smoked which is allowed by the DOP only if does not affect the general stipulation for the production of Idiazabal Cheese. The crust is closed and smooth and its color goes from brown in its smoked variety to yellow-beige in its non smoked variety. The cheese texture is tight without air pockets. For Florence Fabricant, “[Idiazabal Cheese] has a pale interior and a firm, supple texture similar to provolone cheese.” The taste is robust and provocative, slightly acidic, and has the characteristic buttery touch of sheep milk cheeses. The smoked versions usually have a more pronounced aroma. Idiazabal is a small-medium size cheese with a weight between 2 and 4 lb.
Date: Sunday 21, 2008
But one of the most popular kinds of Spanish cheese is the Manchego cheese. This cheese is made exclusively in Don Quixote’s land, La Mancha. It is a fertile, elevated plateau located in Central Spain. It is famous not only because of Don Quixote but because of their Manchego cheese. It is made out of the whole milk of Manchega sheep, where it got its name. Manchego cheese is processed in dry, cool caves for a period of two months to one year.
Date: Wednesday 10, 2008
One doesn´t need to look far into the wide variety of Spanish cheeses to see all that they have to offer the palate. Torta del Casar, however, has made its own nitch within the cheese world as one of the richest, most unique spreadable cheeses available in the international market.
This aged organic spanish cheese originates [...]
Date: Monday 10, 2008
A renowned, rough-rinded blue cheese from northern Spain (region of Asturias), Cabrales is made from blended cow’s, goat’s and sheep’s milk (not in winter when only cow milk is available) . It is aged in naturally-formed caves and has a creamy texture, a complex flavor and a powerful bouquet. Cabrales is salted, wrapped in foil and aged for 6 months in natural limestone caverns.
Date: Monday 10, 2008
Spain has about 100 different Spanish cheese types. Every region has its own specialty, covering a full range of cheese types, from fresh to cured, to fermented and blue-veined. One essential characteristic is the type of milk used in the production. Depending on the area, time of the year, climate, or tradition, cheeses are made [...]