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The most traditional Valdeón is still produced wrapped in “plageru” leaves, which allow certain bacteria to penetrate the cheese and add complexity. Traditional Valdeón can also be made with small amounts of goat’s milk. Its flavor is on the mild side, somewhat acidic and salty. Slice off a chunk and enjoy its chewy, creamy texture, which blends amazingly with quince jam and walnuts. No preservatives are used, and it is well balanced in terms of fat and proteins. You can smell a hunk of cabrales a mile away.

Gastronomy, history, and culture, all in one, as it is common to see in Spain. “Indian entrepreneurs are churning out all varieties of gourmet cheeses”. The British Cheese Board states that there are over 700 named British cheeses produced in the UK. Germany’s cheese production comprises approximately one-third of the total for all European-produced cheeses. A broad family of cheeses that reflect the cheesemaking styles and traditions brought to California from Mexico, Central and South America and Spain. I used to buy a Spanish cheese called San Mateus.

However, the strength of the cheese can vary depending on the length of aging the cheese has undergone. This aging time can range from 4 months to over two years. The flavor of the two is similar, but Camembert has a more robust and deeper honey soaked dessert taste. It is much more flavorful, and sometimes it can have slightly sour notes. Similar to Brie, this cheese’s origins lie in Northern France. The cheese is named after the town of Camembert, situated in the Normandy region of France.

In the case of finished items – except colored items –, periodically apply vegetable oil for better conservation. The longer it is cured, the spicier it becomes. You can feel it practically fizz on the tongue ! There is so much for the palette here that in restaurants you can simply order a plate of Manchego slices and much away. Winning awards since 2011, Idiazábal cheese has many nuances in the mouth and is an excellent accompaniment to many dishes. If you ever travel to the north, it is a must-try.

A fabulous goat cheese from Spain produced with raw milk and aged for 6 months. The flavor is rich and full with a creaminess and a bit of tang in the finish. Most commonly used Hispanic-style cheese with a texture that softens but does not melt when heated.