Spanish Cheese - which one do you like most???

[Marina]

I love eating & buying cheese. Apart from the most known types, in Spain it is common to have other minority types that are consumed only in the area they are produced, and you can only get hold of them there or in a few delicacy shops around Spain.

If you happen to find these type of cheese while traveling around Spain don't hesitate to try it. It it is usually more manually produced that main types and you can find really interesting flavours.

Then if you happen to remember the name or location where you ate any cheese like that, please leave a message in this section.:D

I recall eating nice local cheese in Asturias, Cantabria, Galicia, Extremadura, in little towns in Andalucia around Huelva, Seville and possibly Cordoba and some other places. But I don't think I can remember the names except for "Torta del Casar" which is a creamy strong cheese from Caceres province in Extremadura. So from now on I will write here the name of any nice cheese I come across.

From the most-known types my favourties are:
cured Manchego - very nice with a glass of red wine.
Idiazabal (basque smoked cheese)
Tetilla (galician shaped as a breast)
Goat cheese - semi cured
Cabrales (very strong and smelly from Asturias)


Which are your favourites???

[Brian]

Without a doubt, I'm partial to a cured Manchego. Add a glass of Marqués de Cáceres tinto, and life is very, very good! :)

[Marina]

Before going to Canary Islands I did a bit of research to know what other products, apart from the famous "Papas con Mojo", were worth tasting while visiting, and I got to the conclusion that one was Gofio - which is a flour made of toasted corn that is used in many stews and some times in new cuisine desserts - and the other one was cheese.

So after tasting as much cheese as I was able to, I've come to the conclusion that Smoked cheese from La Palma Island (http://www.quesopalmero.es/guia_consumidor/guia_identificacion.htm) is my favourite one. If you ever have the opportunity while staying in the islands don't give it a miss.

M--

[ValenciaSon]

I tried a a cheese from Mahon recently that I thought was excellent. I can't remember the name but I think it was made with wine.

[Isabel]

If you liked the cheese from La Palma, try the cheese Majorero or its cousin from Valsequillo. I read somewhere it won a price among the best cheeses of Europe. I'll ask my father where to buy it and I'll tell you.

[Marina]

Thanks Isabel for your advice, I'll try to find them both as I'm still in love with the cheese we ate in Tenerife. Hopefully this weekend as we are going to Ibiza I'll be able to try the Mahon cheese:blush:

[Polly]

Here in the Land of Cheddar & Mozarella (Wisconsin is the USA's Dairy State)

We're lucky enough to also have some wonderful fromageries that
import specialty cheeses from all over the world. Since returning from Marbella in March, I've been indulging in some of the regional cheeses, that have been imported here from Spain.

Like many of you - I completely adore Manchego. But I've also discovered
some other wonderful cheeses as well:

Garrotxa
is a pasteurized goat’s milk cheese from the Garrotxa area of Catalonia, it has a white interior with a very creamy texture. Tastes like hazelnuts.

Murcia al Vino
Also known as "Drunken Goat", this wine-bathed goatsmilk cheese is made in the Muricia region . A stark white interior and creamy texture. Bold flavor and the intoxicating aroma of a good vino tinto.

Zamorano
Traditional farmhouse sheep’s milk cheese from the area of Spain close to the Portugal border. Made exclusively from milk taken from the Churra breed. Buttery texture with a flavor of caramel and sweet grass.

Picon
Is a mild cow's milk blue cheese similar to Valdeon, but is not aged as long.
Very creamy and good blue marbling.

[Marina]

I'm really amazed by the variety you can find in the USA:o

[Polly]

Oh, Americans love our cheese, alright. And at a good shop you can choose from a great many European varieties, as well as domestic. There were several more Spanish cheeses at the little fromagerie I go to, but these ^ are the ones I brought home (so far!) ;)

[Edith]

ICabrales (very strong and smelly from Asturias)
Which are your favourites???

Cabrales is one of my favorites too, and it's available here in Holland. On Gran Canaria I tried queso de flor, which was really delicious too. I also like manchego, but I would never buy it in Holland because it hasn't got the right flavor. Until recently, I didn't know Spain had such an abundance of delicious local cheeses... :)


http://www.donselecto.net/panelControl/images/artic/10278_1639p.jpg