The Iberian Peninsula is the second biggest Peninsula in Europe. Made up of Spain, Portugal, Andorra, Gibraltar, and a very small piece of France, it is rich in history and heritage. Full of great beaches, beautiful cities and rugged terrain, this region is also full of delicacies including many cheeses that are sought after the world over. These cheeses are just as unique as the Peninsula itself with their different shapes, recipes and flavors. As availability has increased for these cheeses, so has their popularity making it only natural for us to spend some time talking about them.
Tetilla is named for its unique shape which was previously created by hand but now is done using cone-shaped molds to drain the curd. Its bright yellow rind and buttery yellow paste remind us of fresh buttermilk. Only aged for a short time, it is almost spreadable and perfect with fresh fruits and vegetables. At a great price, this cheese is a hidden treasure that will surprise and excite everyone! Azeitao could perhaps be the poster cheese for the Iberian Peninsula because of its unique shape, texture and flavor that is greatly helped by the thistle rennet used to coagulate the milk. Spain and Portugal have led the way in this innovative cheesemaking process that is most commonly used in raw, sheep’s milk cheeses like Azeitao. Queso Clara is such a rugged looking cheese that many often think that is only for the most daring of cheese lover. However, inside is a delicate, complex goat’s milk cheese that is nothing like its scary exterior. The flakey yet creamy texture and complexity of flavor make this a staff favorite. Valdeon is a powerful blue made from the mixing of cow’s and goat’s milk. Not as spicy as Cabrales but it packs a punch. A gorgeous cheese that is just as complex as the small Peninsula where it was made.
Tetilla is named for its unique shape which was previously created by hand but now is done using cone-shaped molds to drain the curd. Its bright yellow rind and buttery yellow paste remind us of fresh buttermilk. Only aged for a short time, it is almost spreadable and perfect with fresh fruits and vegetables. At a great price, this cheese is a hidden treasure that will surprise and excite everyone! Azeitao could perhaps be the poster cheese for the Iberian Peninsula because of its unique shape, texture and flavor that is greatly helped by the thistle rennet used to coagulate the milk. Spain and Portugal have led the way in this innovative cheesemaking process that is most commonly used in raw, sheep’s milk cheeses like Azeitao. Queso Clara is such a rugged looking cheese that many often think that is only for the most daring of cheese lover. However, inside is a delicate, complex goat’s milk cheese that is nothing like its scary exterior. The flakey yet creamy texture and complexity of flavor make this a staff favorite. Valdeon is a powerful blue made from the mixing of cow’s and goat’s milk. Not as spicy as Cabrales but it packs a punch. A gorgeous cheese that is just as complex as the small Peninsula where it was made.
Tetilla
Propriety prevents me from providing the exact translation of this cheese's name, but take a look at the shape of it and you'll figure it out on your own. Oh, so that's how this cheese got its name! Made from cow's milk, it is aged for barely more than a week. The straw-yellow paste is semi-soft, springy, and sometimes small-medium eyes can be found. It is very mild, with a creamy mouthfeel and little discernable aroma. In Spain, children love it spread on raisin-nut toast or with quince paste. Made in Galicia.
Azeitao
This little puck of raw sheep's milk cheese is one of the cheeses in the "thistle-renneted" category. No animal rennet is used for the coagulant, instead, the traditional recipe calls for thistle (cardoon) to be used. This process causes the paste to become softer as it ages, and thistle also give the cheese a notable piquancy in addition to the sweet, briny flavors inherent in the milk. DOP-protected, made in Portugal in the valley of the Arrabida Mountains.
Queso Clara
While Spain is known for its sheep’s milk cheeses, it’s worth giving equal time to the goats. This one is rustic and complex. It starts out herbal with a light tang, than a little sweetness comes in before the tang turns electric; just before the sweetening to a caramel finish, an earthy note wafts over. Did you ever think a cheese could play ping-pong with your palate?
Valdeon
A rich and creamy, intensely-flavored cow and goat's milk blue cheese from Leon, Spain. The wheels are wrapped in Sycamore or Chestnut leaves making it visually stunning and contributing to the complex, earthy flavor of the cheese. Aged for a minimum of one and half months in caves with 85% humidity, this cheese develops lots of blue veins but they do not overtake the cheese as they can in Cabrales. Fabulously strong and earthy with a finish of fresh goat.
Comments