Goat, sheep, cow or mix. Fresh, ripened or melted. Of powerful, soft, sweet, acid and even spicy flavors. I admit it, I'm addicted to cheese, and one of many people in love with this product.
There is so much variety that in a single cheese tasting you can wake up each of your taste buds. And not everything is French, Italian or American cheese. According to Nuria María Arribas, director of INLAC, Spain is one of the largest European cheese producers with about 150 varieties, 32 of them with denomination of origin and protected geographical indications.
This wide variety of products are ideal for a snack dinner, a snack or to enjoy a cheese board as a dessert. That without counting the countless cheese recipes that we can prepare, like cheesecake, this delicious cheese sauce for your pasta dishes or as an essential ingredient for a pizza, for example.
What does cheese give us in the diet?
Cheese is a food with great nutritional value. If you think that a balanced diet should be kept out, you are very wrong. Contains most of the milk's nutrients in a concentrated way, and provides high quality proteins with a high content of essential amino acids.
It is also source of minerals such as calcium, phosphorus and magnesium, and vitamins such as vitamin A, B12, riboflavin and niacin, which makes it an ideal element to include in the diet.
Eleven Spanish cheeses for the most cheese
- Albe mozzarella pearls. This type of fresh cheese, with a mild and milk flavor, is ideal for completing salads or for a light snack if we combine it for example on a skewer with a cherry tomato and a dash of EVOO, in a miniature version of the salad caprese.
- Neu del Cadí cheese. This cheese, whose crust is completely edible, is a tender French-influenced cheese with wonderful creaminess.
- Sheep cheese with nuts, from Valle de los Molinos. You may be fond of eating your cheeses with nuts, grapes or quince, so why not try a combination that works? This tender cheese is fresh, light and with a sweet touch for the nut.
- Frida Cheese, from Cantagrullas Farm. This is one of those cheeses that leave you wanting more. It is made from raw sheep's milk and has an incredible flavor with fruity aromas. Without a doubt my favorite in this list of Spanish cheeses.
- Urgèlia cheese, from Cadí. It is the only one in Catalonia with Protected Designation of Origin (D.O.P. Cheese from l'Alt Urgell and La Cerdanya). Tender, creamy, and with a smooth and balanced taste.
- Raw Goat Milk Cheese from CorSevilla. This Sevillian cheese, with lactic and intense notes, is perfect to combine with quince, which gives it a very pleasant sweet balance.
- Traditional Campo Real Cheese. It matures between 45 and 60 days and has a mixture of sheep, goat and cow. A traditional bet with a soft and creamy flavor.
- Casín, Master Cheese Factory of Central Lechera Asturiana. Only suitable for the bravest. It is molded by hand and has a very strong and rough flavor, with an intense final itch and a persistent aftertaste. Little amount for a very powerful result.
- Semi-cured Coinga pasteurized milk. This semi-cured, a classic, has between 90 and 120 days of maturation time. It is the most versatile Mahón cheese, ideal on toasted bread with tomato or the classic Balear toast with sobrasada and honey.
- Flower of Esgueva Character or Añejo. A cheese that has a unique smell and intense flavor that causes an explosive salivation that ends in a brief spicy sensation.
- Cabrales, Master Cheese Factory of Central Lechera Asturiana. An intense blue cheese made with raw cow's milk in the heart of Picos de Europa that is undoubtedly only suitable for the more cheese makers because of its intense aroma and strong flavor.
How to store your cheeses and get them to be at their point much longer
According to Clara Díez, from Quesería Cultivo, cheese “is always suitable for consumption, it simply changes its flavors. Everything will depend on your tolerance to them. ” If you want keep them longer with their original flavor and texture, you only need two tricks.
The first of all is that Ideally, wrap it in a paraffin paper. And the second is that it is better keep it always in the fridge and inside a taper. The paraffin paper keeps it and prevents the formation of molds, and the taper will prevent it from picking up odors.
It is also It is advisable to cut only what you are going to consume, since cut, less time is retained with the initial texture.
How to bring cheese at an autumn picnic
Picnics are not just something for summer. Autumn is an ideal time to sit on the grass to enjoy a delicious and delicious meal with cheese as one of its protagonists.
According to Clara Díez cheese expert, we can transport them in a small fridge, and if we don't have it, just inside a taper and wrapped individually. "Each cheese should be wrapped in its own paper, preferably a paraffin paper, whose inner film limits the paper from getting wet and moisture being transferred to it."
We must prevent the cheeses from being in the sun. As cheese needs low temperatures and high humidity levels, autumn is an ideal season for cheese to become the protagonist of our picnics. Finally, the expert recommends that “it is better to cut the cheese on the fly, this prevents the product from drying out more than necessary, and the consumption experience will be more pleasant.”
Now you only have left keep enjoying cheese and discover some of the options made in Spain Sure, they will make you love this delicious and versatile product even more.
Photos | It is cheese