 |
|
|
A Guide to Spanish Cheeses
Print this guide >
| |
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 |
|