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, a reference to the abundant external mold.
Made with pasteurized goat’s milk and matured for about five months, Abrigo is the co-op’s rendition of a centuries-old local cheese known as Tronchón.
According to the importer, the co-op has been making Abrigo for 40 years and distinguishes it from Tronchón – a cheese mentioned in Don Quixote – by nurturing its lavish blanket of mold.