GRAN RESERVE OF CHEESES - part 1

Authoress: Margaux Cintrano

 

There are uncountable people in the world, who consider MANCHEGO, Iberia´s best cheese, often called the Reggiano Parmesano of Spain. However, there are several outstanding Iberian cheeses; which we shall tell you about here at FOTW. 

 

This is  Part 1 - our FOTW Primer on Iberian Cheeses.

 

 

MANCHEGO, THE REGGIANO PARMESANO OF IBERIA ...

 

MANCHEGO is a cylindrical ewe variety, made from the milk of the Manchega Sheep, in the provinces of Albacete, Ciudad Real, Cuenca, and Toledo, Castilla La Mancha in central Iberia, all quite close to the Capital, Madrid.

 

 

  

It possesses an acidic, pungently strong and slightly spicy flavor notes, especially when aged or cured for a lengthy period of time. It can range from ivory yellowish to ocre mustard golden in color depending on the age.

 

The Manchego produced in Designation of Origin, Albacete, is called GRAN RESERVA DEHESA DE LOS LLANOS and it was chosen as the best worldwide cheese in 2012.  

 

This cheese is commonly served with La Manchuela, Albacete oak aged red wines and oak aged reds from Cuenca ...

 

 

IDIAZABAL OF THE BASQUE COUNTRY ...

 

The Lacha and the Cattanzana breeds of ewe, in the Basque Country provide the world with IDIAZABAL ( pronounced EE DEE AH THA BAL ). This sheep variety is a semi hard smoked cheese with a flavorful spicy and slightly fatty feel to the palate.  This cheese is commonly served with Basque coastal Txacoli sparkling white wines, Álavesa well round oak aged Rioja Reds from the designation Rioja Álavesa and / or Navarran reds or Chardonnay ...

 

 

 

TORTA DEL CASAR - CÁCERES, EXTREMADURA ...

 

TORTA DEL CASAR, an extraordinaire dipping ewe cheese with a vegetable rennet of thistle in different parts of Cáceres, is a very creamy, soft and oily variety with unique spicy and slightly piquant notes ...

 

This cheese variety is served with the regional designation wines from Almendralejos, Badajoz reds and whites.

 

 

 

 

 

CABRALES, BLUE VEIN - PICOS DE EUROPA MOUNTAIN RANGE, ASTURIAS ...

 

Cabrales, is typical Asturian, and is produced in a number of hamlets in the mountainous regions of the Peaks of Europe ... This is a cow variety, with a grey rind, and is wrapped in leaves, and aged in caves ... There are 4 types; 100% cow variety, goat and ewe variety; goat & cow variety and cow and ewe variety ...

 

Cabrales pairs perfectly with Asturian ciders, with and without bubbles.

 

 

ZAMORA, CASTILLA LEÓN

 

Milk from the Churra and Castellana sheep varieties, in the province of Zamora, is known for its cured cylindrical  hard rinded firm intense and aromatic cheeses.

 

Zamora, is a large producer of oak aged reds, and thus, they link extraordinaire well with reds from this region and their neighboring Valladolid cousins, called Ribera del Duero reds.  

 

THE CANARY ISLANDS AND THE MAJORERA GOATS

 

 

 

 

The Majorera goats which inhabitat Fuerteaventura produce a compact creamy goat cheese, considered a delicacy, with a slightly acidic taste and spicy notes from the numerous herbs, that the goats nibble on in the hills of Fuerteaventura.  This cheese comes in semi cured, cured and the fresh variety ... and its rind is flavored with chilie peppers of this island ... and Smoked paprika. It is luscious with a tolerant yet slightly piquant rind and a bland goat cheese flesh, providing that bit of taste bud impact.

 

White wines cut the enormous fat content in goat cheeses, and thus, are coupled with white indigenious grape wines from this island or its 6 neighboring islands.

 

 

THE BALEARIC ISLAND OF MENORCA

 

Indigenious to the Island of Menorca, is Mahón, and this buttery aromatic semi soft cheese is a cow variety.  It has a semi firm texture, and is ivory yellow with a slightly acidic and buttery spicy taste.

 

 

Mahón with its buttery spicy notes, pairs very well with dry white wines.  

 

There are other uncountable native Iberian Cheeses with and without designation certification in Iberia.

 

 

*** There shall be a part 2 ...

 

 

Have lovely wkend.

 

Marge.

 

 

 

 

 

Thanks so much for the compliment. 

 

Yes, there is such a vast array of regional cheeses, climates, and typography ...

 

I had done a feature on Italian cheeses when I first joined, and some Mediterranean cheeses from Greece, Italy, Iberia, and France --- however, I thought it a great reference tool, to put all the Iberian cheeses, in 1 Primer, all the Italian in another etcetra --- so those who are big on international cheese platters, could use these primers as a reference tool, when purchasing ...

 

Appreciate all your feedback and any contributions, please note, they are most welcome ...

 

Thanks again;

Margi.   Have a great weekend too.