The Rise of Spanish Cheeses: Manchego Cheese
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
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
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
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. [...]