2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Spain may not be as famous for its cheeses as its northern neighbor France, but this is definitely due to a lack of marketing, which is unfortunate because the Iberians produce great-tasting dairy products. Spanish cheese-making traditions date back thousands of years. There are over 150 types of Spanish cheeses, but here are the top five:
1. Arzúa- Ulloa - This pale yellow cheese comes from northwestern Spain from the region of Galicia. This rainy region is famous for its cattle raised for two things - beef and cheese. Arzúa-Ulloa is soft and creamy. It is made from raw or pasteurized cow's milk, which must stand for at least six days. It has excellent taste and is used in many desserts.
2. Cabrales - This type of blue cheese has a specific sharp but excellent taste. It is produced in Asturias, in the Bay of Biscay region. Traditional Cabrales is made from a mixture of goat's and sheep's milk. Once crossed, it is left to stand for four months in the cool caves of Mount Picos de Europa. The cheese is rich in penicillin, and since 2013 has been named the best cheese in Spain.
3. Manchego curado - This type of cheese is produced in central Spain, in the region of La Mancha. It is believed that the technology of its production is the same from the Bronze Age until now. For its preparation the milk of the only sheep breed in this region - machego - is used. After the milk is cut, it is left to stand in salt water for about a year. The cheese crystallizes, which makes it unique in taste.
4. Mahón - This type of cottage cheese is produced on the island of Mallorca. It takes a minimum of 4 months to make. It is made from cow's milk. Once crossed, it is formed into a square with the help of a special cotton fabric. Allow to dry in a dry but ventilated place. The salty Mediterranean winds give the cheese a very light aroma and taste reminiscent of the sea.
5. Herreño - Many experts agree that this smoked cheese is the best in the world. It is produced in the Canary Islands mainly from goat's milk with a 15 percent mixture of cow's milk. The wheeled cheese is smoked under the embers of figs and the stems of a prickly pear cactus. It has a mild taste. It is most delicious when sprinkled with palm honey.
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