Augusts's Tag Game ~ El Queso ~ Spanish Cheese Community Forums - p1

Thu Jul 28, 2011 3:47 pm

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Quesos de Espana ~ Spanish Cheeses

Using fresh, high quality local cheeses in daily cooking is one of the hallmarks of great Spanish cuisine. In fact, most Spanish families eat cheese every day, whether it is eaten as a snack, or served with a variety of breads, as a savory tapa dish, or featured in a scrumptious dessert. Because of the variations in climate, geography and culture, various regions throughout Spain produce a vast array of cheese varieties.

~ There are over 100 different cheese that have origins in a specific region of Spain. And each cheese has its own unique characteristics, ingredients or production methods that affect the finished product. These can include such things as the type of milk [sheep, goat, cow, or a mixture], the production process, the history or traditions, and the aging or curing process.

Most cheeses are versatile and can be eaten in a variety of ways, such as sliced or cubed and added to salads or eaten raw as a snack. In addition, some cheeses lend themselves well to melting and can be used to make sauces that are served with various meats, poultry, or fish, or added to casseroles and vegetable dishes for a creamy or saucy touch.

~ Cheese flavors are generally classified as light, medium and strong. Their classification depends on both the type of milk and breed of animal as well as on the curing or aging process. Strong and flavored cheeses are usually made from sheep’s milk or a mix, and typically have a longer curing process. Cheeses with the lightest or mildest flavors are usually softer and made from cow’s milk.

Light cheeses generally are not altered or fermented except for the process of lactic fermentation. Examples of light Spanish cheeses include Tetilla and San Simon, which both are from the Galicia region of Spain.

Medium flavored cheeses are usually semi-cured and not as soft as the light cheeses. They can be paired well with young red or rosé wines. Examples of medium-flavored Spanish cheeses include Arzua-Ulloa from Galicia, Mahon from the Balearic Islands, and Izbores cheese from Extremadura.

Strong or sharp cheeses have the longest curing and/or aging process. They are best when paired with full-bodied red wines. Examples of strong Spanish cheeses include Manchego cheese from Castilla-La Mancha region, Roncal cheese from Navarra, Zamorano from Castilla-Leon, and Idiazabal cheese from the Basque Country.

Cheese texture is determined by many factors including firmness and moisture content. Texture categorization is an inexact process and varies a great deal, though cheeses are generally classified as soft, semi-soft, semi-hard, and hard. And some cheese varieties can be produced in more than one texture, too.

Health Benefits

Cheese is a largely a milk-based product and therefore is a good source of calcium, protein, phosphorus, and fat. A 30-gram (1.1 ounce) serving of cheddar cheese contains about 7 grams (or 0.25 ounces) of protein and 200mg of calcium. In contrast, it would take 200g (or 7.1 ounces) of milk to provide the same amount of protein, and about 150 grams (or 5.3 ounces) to provide the same amount of calcium.

Studies have shown that cheddar, mozzarella, Swiss and American cheeses can be beneficial to dental health as well, because the cheese promotes saliva flow which helps to wash away the acids and sugars. In addition, the calcium, protein and phosphorus in cheese acts to protect tooth enamel, which wards off tooth decay.

The most common Spanish cheeses

Soft to Semi-Soft Texture

La Serena (la-seh-REE-nah). From Merino sheep milk in La Serena in southwestern Spain, this cheese is aged for 60 days and produces a fully ripe cheese that has a creamy consistency in the center and is traditionally eaten by slicing off the top and using a spoon to scoop out the cheese on the inside.

Murcia al Vino (mehr-SEE-ah). Queso Murcia cheese comes from the best milk-producing goat breed in the Murcia region of southeastern Spain, and is used as an all-purpose table cheese as well as for multiple cooking uses. Murcia’s rich variety of grasses, shrubs and abundant wild herbs gives the cheese its distinct lemon-pepper taste and aroma, with a supple satiny body. The pure white cheese has a spongy texture that is flavored with rosemary and tarragon and is washed in red wine that gives it a natural mahogany rind (from absorbing the fruity, spicy flavor and aroma of the wine).

Picon (pea-CONE). A three-milk blue cheese from the mountains of Picos de Europ in the northern region of Cantabria in Spain. It has a sticky, soft gray rind with pale green spots. It is creamy with a slight tangy flavor and is traditionally wrapped in leaves and aged for 2 months in caves.

Tetilla (teh-TEE-ya). This mild, pasteurized cheese comes from cow’s milk and is produced throughout the coastal region of Galicia. It comes in a cone-topped wheel (similar to a Hershey's Kiss). The creamy cheese melts beautifully, enhancing pasta sauces, grilled sandwiches, baked potatoes and even some dessert dishes.

Urgellia (ur-HAIL-ya). This creamy, semi-soft cheese from the Catalan Pyrenees mountain region of northern Spain comes from pasteurized cow’s milk. It ranges in color from ivory to straw and contains small eyes throughout. It has a beer aroma because of a yeast brine which is brushed in its rind before curing. It has a robust flavor and is good with beer or fruity wines, breads, salads, and fruit dishes.

Valdeon (bval-day-on). This intensely-flavored, semi-soft Spanish blue cheese is made from cow's milk and is wrapped in maple, sycamore, chestnut, or oak leaves which contribute to its distinctive and complex flavor. It pairs well with crisp bread and is especially good with pears, and is often enjoyed with a variety of smoked meats. It is produced in Posada de Valdeon, in the NE province of Leon.

Firm to Semi-Firm Texture

Cabrales (Ka-BRAH-lays). This Spanish blue cheese, is produced by Asturian dairy farmers in the north regions of Spain. It is well-suited for a wide variety of recipes or on its own as a delicious dessert. Made from the milk of cows, sheep or goats, depending on the season, it has a strong, robust flavor and not usually available during winter months. All of the milk used in the production of queso de Cabrales must come exclusively from cattle herds raised in a selected region in Asturias, in the mounts of the Picos de Europa.

Garrotxa (ga-ROACH-ah). Made in the Garrotxa area of Catalonia in the northeastern region Spain, this semi-firm goat's milk cheese has a nutty, herbal and earthy flavor. Its grey-green rind contrasts beautifully with its creamy ivory white interior, and it boasts a delicate milky flavor with a hint of nuttiness and a clean, smooth finish. It pairs well with many white wines, and is a favorite with champagne and sparkling wines.

Iberico (Eye-BEAR-ee-coh). Queso Iberico is one of the best known and most purchased cheese in Spain, and it is produced almost exclusively in the province of Valladolid in central Spain. A blend of cow, ewe, and sheep milk gives this cheese its smooth flavor. It is often enjoyed with a selection of fresh fruit, quince paste (Membrillo) or savored with a young red Spanish wine.

Ibores (ee-BOR-ess). A zesty, warm-flavored goat’s milk cheese from the rugged province of Extremadura in Spain, it has a firm, tangy finish. This semi-hard cheese is rubbed with paprika and olive oil during the aging process, which produces a red-orange rind. It is an excellent snacking cheese and is nicely paired with most red and white Spanish wines and in particular goes well with Riesling or light beers.

Idiazabal (Ee-dee-ya-ZA-bal). With its smoky, rich taste and perfumed aroma, this is the quintessential Sheppard's' cheese made exclusively from the unpasteurized milk of sheep, usually from Latxa and Carranzana in the Basque country and Navarre, Spain. It ranges in color from cream to yellow to almost orange. Handmade and covered in an edible brown rind, this hard cheese is aged for up to a year and is a wonderful complement to grilled meats or simply tasted with a full-bodied wine.

Liebana. Made in the Liebana Valley in the Cantabria region of northern Spain, quesuco liebana is a semi-firm cheese made from whole milk from cows, sheep, or goats, or a mix of two or more milks (since most herdsmen have mixed herds). It usually comes in a cylinder or disc shape, and is usually aged at least 2 weeks. The interior is white to pale yellow. Smoked versions (traditionally from juniper) usually have brown rinds and a fuller flavor, and the un-smoked versions have yellow rinds and are sometimes rough and irregular. The flavor is mild and slightly sweet.

Mahon (Ma-HONE). Olive oil and paprika lend color and aroma to the rind of this distinctive cheese made from cow's milk, that is produced and exported exclusively from the isle of Menorca. While the firm consistency and buttery, sharp flavor of an aged Mahon are ideal for grating, it is traditionally served as an appetizer with a sprig of fresh rosemary and brushed with olive oil. This cheese melts well in sauces or over grilled breads. It’s also the name given to all cow’s milk cheeses that are produced on the island.

Majorero (ma-ho-RER-o). Majorero cheese is a firm cheese from unpasteurized goats milk from the island of Fuerteventura in the Canary Islands. It has a pale white color with a slightly gummy texture, and comes in large wheels. It is usually available in 3 ways: with its natural rind rubbed with oil, or rubbed with pimento, or roasted with gofio (or cornmeal). It is very versatile and goes well with pasta, potatoes, and many vegetables, or it can be sliced and served as a snack cheese often enjoyed with dry white wine or sweet sherry.

Manchego (Mahn-CHEY-go). Among the great traditional cheese of Spain, said to be the favorite of Don Quixote, queso Manchego. Manchego cheese is cured in the ancient region of La Mancha from the milk of Manchega sheep, which produces a firm, compact cheese with a buttery texture. The Dominion of Original seal guarantees the quality of this tangy, full-flavored, slightly grainy cheese. This cheese is also sometimes infused with rosemary which enhances its flavor.

Roncal (rohn-CAHL). Produced from the rich sheep's milk of the legendary Lacha and Aragonesa breeds of oveja sheep. Made in one of seven villages in the Valle de Roncal in the north Navarre region of Spain, roncal is a semi-hard cheese that is produced from the rich sheep’s milk from the legendary Lacha and Aragonesa breeds of oveja sheep. The cheese boasts a nutty and piquant flavor with a firm texture that is similar to Pecorino or Manchego. It goes well with many types of wine, but it is particularly well suited with a Sauvignon Blan or a good Tempranillo.

Zamorano (zah-mor-AHN-no). Queso zamorano is produced in the province of Zamora, Spain from sheep’s milk, and primarily from the Churra ewe breed. It is a hard cheese that is noticeably nuttier and richer than its closest “cousin”, Manchego cheese. It is a fine snack cheese, especially when paired with a full-bodied wine and served with crackers and olives. It is also delicious with grilled or roasted meats or added to salads, omelets and vegetable dishes.

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August Tag Game

We have selected an assortment of wonderful Spanish recipes containing cheese. Spanish cheeses are some of the tastiest, finest cheeses in the world. So we encourage you to try a recipe using a traditional Spanish cheese, such as Manchego cheese. However, you can choose any recipe as long as cheese (of any kind) is an ingredient. You can tag a recipe from our list, or you can select any recipe from the database. There is no limit on the number of tags; you can tag as many cheese recipes as you can make and review before the end of August.

Featured Spanish Recipes ~ Cheese

Spanish Asparagus Salad With Orange and Manchego Cheese #140919 by Cookgirl
A solid 5-star rating for this traditional Spanish salad recipe that is packed with tons of flavor from the full-flavored Manchego cheese, asparagus, oranges, and other delicious ingredients.

Spanish Burgers With Romesco and Manchego Cheese #305424 by Lainey6605
You’re going to love this 5-star Spanish burger that’s filled to the brim with flavor from fresh peppers, herbs, beef, Manchego cheese and a touch of sherry.

Empanadas With Ham, Cheese and Olives #370301 by KissKiss
A 5-star traditional Spanish Empanadas recipe features a filling of delectable ham, cheese, and green olives delicately stuffed into a puff pastry brushed with a glistening egg wash and baked to perfection.

Other Cheese Recipes

Tapas / Appetizers