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- Fresco
- Tierno
- Semicurado
- Curado
- Oveja Curado
- Oveja Viejo
- Viejo Tostado
Literal translation:fresh cheese (meaning it has not been aged at all) Personal Evaluation: This is not the kind of cheese that you would eat on its own and at least in my opinion, it honestly doesn’t even have a flavor. It’s super soft and wet—generally coming in a plastic container with liquid around it—making it a very different style than the r...
Literal translation:tender cheese (meaning it has been aged for a very short time, typically less than two months) Personal Evaluation: This is the most “American-like” cheese of them all; it reminds me of cheese-and-crackers platters my mom would make for parties so perhaps it is similar to a white cheddar or colby cheese. There’s nothing exceptio...
Literal translation:semi-cured cheese (meaning that it has been aged for a relatively short time, typically two or three months) Personal Evaluation: This is a pretty palatable cheese. I say that to mean that anyone would enjoy it and you can definitely eat it alone or alongside any dish, it does not have any overpowering flavor that you need to wo...
Literal translation:cured cheese (meaning it has been aged for a decent amount of time, typically four to six months) Personal Evaluation: This cheese would also be a general crowd-pleaser as it has a very familiar taste, possibly reminiscent of your childhood. Although great eaten by the slice, you could also throw this cheese on a sandwich or in ...
Literal translation:cured sheep cheese (this is essentially a cured Manchego cheese, but it cannot legally be considered Manchego unless it was made from sheep from the La Mancha region) Personal Evaluation: This is definitely an everyday, everybody kind of cheese. Great for enjoying however you please. Quite similar to semicurado, really, just sli...
Literal translation:matured or old sheep cheese (meaning that it has been aged for a relatively long time, typically more than seven months and sometimes upward of a couple years) Personal Evaluation:This cheese was the one that most surprised me as I didn’t quite like it the first time I taste-tested it but by the end of the night it had become my...
Literal Translation: matured, toasted cheese (this seems to be a pretty unique combination characteristic of Mercadona’s Entepinares line of cheeses, but they did win an awardfor it in 2017, so that’s pretty cool and it definitely feels worth including) Personal Evaluation: My boyfriend’s exact reaction was “this is a desgustación cheese” aka this ...
The Macellum of Pozzuoli (Italian: Macellum di Pozzuoli) was the macellum or market building of the Roman colony of Puteoli, now the city of Pozzuoli in southern Italy. When first excavated in the 18th century, the discovery of a statue of Serapis led to the building being misidentified as the city's serapeum or Temple of Serapis.
Viejo, meaning “old” in Spanish, refers to aged cheeses, particularly in Spanish-speaking regions. These cheeses undergo extended maturation, developing complex flavours and textures. Viejo cheeses often have a firm texture and a rich, intense taste resulting from prolonged ageing (180 to 269 days).
Sep 24, 2024 · That’s important because, even in Spain, some cheeses have come out similar to Manchego with a blend of different sheep’s milk made in a similar manufacturing process. But it’s not Manchego. 2. Idiazabal. From the Alava y Vizcaya region. Tasting notes: Smoky, intense, balanced and clean with notes of matured milk.
Aug 3, 2023 · Manchego varies massively in flavor and texture depending on how long it's been aged, from a salty and smooth semicurado to a crystallized and spicy curado. It's often served on its own in thin triangles, allowing the pure flavor of this storied cheese to shine. 4. Mahón. Delicious Mahón cheese.
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Spain, with its diverse landscapes and climates, is home to a dizzying array of cheeses that reflect the country's rich wide range of climates, and each region's culinary traditions and cheese-making heritage. For those who appreciate the subtleties of fine cheese, Spanish varieties offer a world of flavors, textures, and pairing possibilities.
