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A Guide to Spanish Cheeses

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  VARIETY FLAVOR SERVING SUGGESTIONS
Queso de
Cabra
Mild and creamy goat’s milk cheese.

Arrange these three cheeses on a platter and pair with the following condiments and wines.

Condiment Pairings:
• Serrano ham
• Caramelized walnuts

Wine Pairings:
• Lustau Fino Sherry
• Mas Donís Capçane

Manchego Tangy, full-flavored sheep’s milk cheese. Grainy texture.
Valdeón
Blue
Rich and creamy blue cheese wrapped in maple or oak leaves and aged in caves. A mixture of cow’s milk and goat’s milk.
Rosey
Goat
Goat’s milk cheese covered in fresh Spanish rosemary. Soft and creamy texture.

Arrange these three cheeses on a platter and pair with the following condiments and wines.

Condiment Pairings:
• Marcona almonds
• Lemon-marinated olives

Wine Pairings:
• Volver Tempranillo
• Martín Códax Albariño

Urgelia Cow’s milk cheese with buttery, fruity flavor. A washed-rind cheese from Catalan Mountains.
Mahon Savory and sharp Friesan cow’s milk cheese. Caramel, yet tangy flavor. Brushed with olive oil and paprika.
Drunken
Goat
Mild, sweet, and fruity goat’s milk cheese. Aged 6 months. Soaked in red wine for 72 hours during the aging process.

Arrange these three cheeses on a platter and pair with the following condiments and wines.

Condiment Pairings:
• Chorizo
• Quince paste

Wine Pairings:
• Nadal Cava
• Lustau Oloroso Sherry

Ibérico Blend of cow, goat, and sheep’s milk. Aged 6 months. Buttery and smooth with a sweet finish.
Idiazábal Smoked sheep’s milk cheese. Rich flavor with firm texture. Aged up to 14 months.

SOURCE: Lunds and Byerly's Culinary Experts - Real Food Magazine - Winter 2008