Tag Archive | Spain
Valdeón – Don’t be afraid
Gray Deceiver When I was picking up this cheese from the shop the other day a stranger next to me with the air of Mr. Knowitall approached me and said, “Don’t buy that.” I’m game so I asked what he was on about. “It’s gone bad… clearly, it’s all… moldy… and…. GRAY.” “Yes. Yes it […]
Video: Quesería Granja Cantagrullas
The Quesería Granja Cantagrullas is located between Madrid and Valladolid in Spain. These look like beautiful cheeses!
Ermesenda
Cheese: Ermesenda Who: Salvador Maura, Formatgeria mas d’Eroles Where: Alt Urgell, Cataluña, Spain Milk Type: cow, raw Texture: semi-soft Rind: washed Shape: 7lb wheel Flavor: Savory/beefy, quite sharp giving it a tangy yogurt taste; toasted hazelnuts, the washed rind pungency is prevalent in the flavor The Mas D’Eroles dairy is located in the Catalan Pyrenees, […]
Abrigo goat cheese with splendid mold – SFGate
Janet Fletcher’s latest review takes us to one of my favorite regions for artisan cheese, Spain. This looks delicious! Abrigo, a Spanish goat cheese, boasts a splendid cloak of mold in hues from white to gray to black. In fact, the cooperative that produces the cheese chose the name because it means “coat” in Spanish, […]
Montcabrer captivates with charcoal-coated rind – SFGate
Montcabrer, an aged Spanish goat cheese, is among the gems exclusive to Buster’s company, Forever Cheese. Produced by Josep Cuixart, the same Catalan cheesemaker who devised the lovely Nevat, Montcabrer is a semi-firm, lightly pressed 3-pound wheel matured for two to three months. Cuixart buys the milk for Montcabrer. The local breed is the Murciana, […]
Cheese Review: Roncal Artesano
Love Manchego? I do- even the more generic, bulk-made versions. It’s still a delicious, sheepy, satisfying cheese. There are those who poo-poo Manchego, of course, in favor of the recent explosion of smaller-batch, farmstead, artisan traditional Spanish cheeses… and one that is often raised up as a better alternative is Roncal. Cheese: Roncal Artesano Who: […]
The Craft of Cabrales
Have you had Cabrales? If not, you truly have not plumbed the depths of challenging blues. This is a searing, eye-watering blue… alternately exiting, frightening, pleasing… frightening. It’s a challenging cheese; one look will tell you that. Via Gourmet.com, José Bada, one of the few makers of this magnificent Spanish Blue. José Bada is convinced […]
Lunch stretching from the Azores to the Pyrenees
The older I get the more I simplify. I’m not unique in this… but I find it’s especially true with foods. Five ingredients? That’s enough. Steak? Mushrooms and grilled asparagus, perfect. Drink? Just a great glass of wine please, no cocktails. It’s no wonder that I have become one in embracing a bit of cheese […]
Ros (Extra Aged)
Who: Josep Cuixart Where: Catalonia, Spain Milk: Sheep, pasteurized Rind: natural Texture: hard Shape: 2-2 1/2lbs, small wheel Flavor: caramel, butterscotch, pineapple, citrus… but it’s not sweet I’ve seen Ros before and it more resembled Ossau Iraty in the smoothness and color of it’s paste. This specimen was fairly ancient, judging by it’s golden hue, […]
