HJDS Travel Group

The How and Why of Spanish Cheese

by on Nov.20, 2011, under spain

  • Sumo

Spanish cheeses can also be divided in many groups and sub groups, and whatever 1 does, there is a chance they’ll miss a single or a lot more types. For those who aren’t so fond of cheese, or of powerful flavors, there are very good light Spanish cheeses. They are as light since the aren’t either fermented or altered, except during the technique of lactic fermentation. In Galicia you will find two forms of really famous light cheeses known as San Simon and Tetilla. Tetilla is light, incredibly mild and creamy, and is usually referred to as pear cheese. San Simon is often a semi-cured cheese, left to mature for 3 weeks, after which smoked.

Believe it or not, only 4% of people in France take cheese never or rarely. The French eat about 24 kilograms of cheese per individual in a year, which creates them the quantity 1 persons in the cheese consumption. One of the most popular cheese in France is cow’s milk cheese. Spain, nevertheless has the goat, and goat’s milk cheese is some thing that may be mass made there, whether industrially or on farms, by hand. Which ever region you decide to visit, don’t hesitate, just go and be prepared to try the best cheeses you ever have.

Real cheese aficionados love powerful cheeses, although some people claim their taste isn’t very nice. 1 of their characteristics is that their taste will stay in your mouth for your extended time, which is, should you ask me, their greatest feature. Spain produces numerous powerful cheeses, and men and women adore them. They’re as powerful as a result of the long ageing and curing processes. Manchego, from Castilla-La Mancha, Zamorano, from Castilla-Leon, Roncal from Navarra and Idiazabal from Basque Nation are possibly four of the most well identified representatives of Spanish strong cheeses.

You can purchase 2 forms of Manchego cheese. A single is made from unpasteurized milk, and could be the farm house type, although the commercial type is made from pasteurized milk. What ever sort you decide to buy, you won’t be wrong, just maintain in mind it has to be made from whole sheep’s milk from Manchega. Manchego cheese won’t only reward you with its gorgeous taste, but of the simplicity of preparation. Slice it nicely over a plate, and serve some olives with it. Do not forget a glass or a couple of of wine of manzanilla cherry.

Running out of time, but need to make a nice and quick meal to your guests? Try this one, it takes about ten minutes, and it’ll make everybody ask for more. Eat a piece (approximately a pound) of manchego cheese, half a pound of thinly slices serano ham (to slice it thinly use a sharp knife), some olive oil (preferably additional virgin) and black pepper, preferably freshly ground. Slice manchego and the ham, but try to create the pieces the exact same size. Arrange them nicely on the plate or platter, putting first ham, then manchego, then ham, and so on. Drizzle the olive iol on top, and decorate on the pepper.

La Mancha has some fertile land, but there are also rocky parts- However, this hasn’t stopped the region from becoming one of the major producers of each white and red wine, and of Manchego Cheese.

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