Cabrales Blue Cheese is made in four villages, including one called Cabrales, in the Eastern Asturias region of North West Spain, at the northern point of Picos de Europa in a township called Peñamellera Alta. It is a mix of raw milk from cows, goats and sheep, though milk mostly comes from cows as goat…
Gamonedo is a Spanish cheese from the Asturias region on the northern coast of Spain. It is made in two villages, Cangas de Onís and the nearby village of Onís. Both are on the edge of the mountain range called “Picos de Europa.” The cheese is lightly smoked, with a thin, dark reddish, inedible rind…
Garrotxa cheese is a Spanish cheese made in Catalonia, on the eastern edge of the Pyrenees. It is a semi-soft cheese, made in 18-inch (45 cm) wide wheels, that will weigh up to 2 1/4 pounds (1 kg.) It has a greyish-blue, velvety mound on the rind. Most people don’t eat the rind. Some like…
Manchego Cheese is made in the Spanish regions of Castilla La Mancha, Ciudad Real, Albacete, Cuenca and Toledo in central Spain. It is made from sheep’s milk; some versions pasteurize the milk first. It is made in wheels that are 8 to 10 inches wide (20 – 25 cm) and 4 to 5 inches thick…
Manchego Viejo is Mexican Manchego cheese that has been aged, giving it a sharp taste and firm body that can be grated, shaved or sliced. The cheese is yellow, whereas unaged Manchego is whitish. There is also a Spanish “Queso Manchego Viejo”, which is aged at least 3 months. Substitutes Any Pecorino Cheese, Dry Monterey,…
Mató is an unsalted fresh Spanish cheese, meant to be eaten the same day that it is made. It looks a bit like Cottage Cheese, Ricotta or a Curd Cheese. It originated in Catalonia. It was made in the past from goat’s milk, because no one could afford cows, but now it is made from…
A moist, pasteurized goat’s milk cheese made in the Murcia region of Spain, with a mild, tangy taste. While the rounds of cheese are maturing, they are immersed twice in red wine, which gives the rind a red colour. The rind is inedible (sadly, after soaking up all that wine.) In America, you may see…
Murcia is a Spanish. It may be made from unpasteurized or pasteurized milk from Murciano-Granadina goats. There are two versions — fresco (“fresh”) and curado (“aged.”) Murcia Curado (“aged”) version is a pressed-curd cheese made in wheel shapes, weighing 2 1/2 to 4 1/2 pounds (1 to 2 kg). It has an ochre coloured skin…
Tetilla is a Spanish cheese made from pasteurized cow’s milk. The milk is heated to a range between 82 F and 90 F (28 C and 32 C), at which point Rennet is added. The curd is cut, drained, put into moulds, pressed-lightly, then dipped in brine. The cheese is aged for between 10 and…
This is a salty, Spanish blue cheese with a sharp, strong, salty flavour. It is made from cow’s milk, sometimes mixed with goat’s or sheep’s milk (cow’s milk is available year round; the other two milks may be mixed in during the spring or summer when available.) The milk can be raw or pasteurized. The…