Iberico cheese from Spain--waiting for discovery!

If you were to ask cheese lovers to name all the Spanish cheeses they know, many would probably think of Manchego, and then get stuck. In fact there’s a wonderful, wide-ranging world of cheese from Spain that kind of slides under a lot of people’s radar here in the states.  

I’m only one person so I don’t know how much I’m able to positively change this state of affairs, but I do get to post on the Zabar’s blog, so I’m going to do my part and tell you about one of my very favorite Spanish cheeses, Iberico. 

Made in hot, dry central Spain, Iberico is a mixed milk, fairly hard semi-soft cheese that you might consider a more mysterious and nuanced cousin to Manchego, which it resembles in appearance.  It can be aged from 6-12 months and is made from pasteurized milk.  By law, the minimum blend of milks is 50% cow, 30% goat, and 10% sheep, and this combination results in an unusually complex flavor profile.  The cow’s milk contributes smoothness and good lactic qualities, the goat, tartness and tang, and the sheep’s milk rounds everything off with a rich buttery creaminess.  Iberico has many flavor notes to sing to you, but it isn’t intense or loud, so nearly everyone enjoys this cheese.  It’s is a fantastic table cheese to be sure, and happily compliments a wide variety of wines, both reds and whites.  It is also great in the kitchen!  Try its savory richness inside of an omelet, grated over pasta with sautéed garlic, asparagus and cherry tomatoes, or make an incredible grilled cheese and roasted red pepper sandwich.  

Iberico also has received a D.O.P. designation, which stands for Denominazione d’Origine Protetta.  This means that the food is guaranteed authentic, is made by skilled artisans, and comes from a specific region.  Given its high quality, delicious Iberico  is a steal at $7.25/8oz.  Iberico is available both in-store and from www.zabars.com. 

Comments

[minette747]

I agree with you. I'm lactose intolerant but sometimes I like tasting a tiny morsel of cheese which doesn't affect me much. I tried Manchego first but then when I tasted Iberico, it's a whole different ball game. It has a different dimension of flavors since its a good combination of 3 different milks. My husband too is a die-hard fan of the cheese. That's the only cheese we get on a regular basis.