Introducing The Best Cheeses In Spain

Introducing The Best Cheeses In Spain Picon bejes tresviso. with its thin and grey, green, and yellow skin, picon bejes is a creamy, dense, and spicy cheese that is sold wrapped in gold foil. just as many other cheeses from the area are cured in limestone caves, so is this one. in less than two months, the cheese ripens in the high humidity, cellar like caves. The cheese’s smoky notes also pair well with cured meats and pickled vegetables, creating a delightful contrast of flavors. for a more adventurous combination, try serving san simón da costa with fig jam or quince paste to highlight its subtle sweetness. 10. queso de valdeón. queso de valdeón, spanish cheese.

Introducing The Best Cheeses In Spain Idiazabal is a traditional cheese made solely from raw sheep’s milk from the latxa and carranzana breeds, manufactured in the basque country and navarre, spain. it is a semi hard cheese with a light brown rind and smooth texture. while aging for a minimum of two months, idiazabal develops a complex flavor with buttery and nutty aromas. The 6 spanish cheeses you need to eat. 1. manchego. mouthwatering cured manchego cheese. photo credit: enrique tomas. this is the most famous spanish cheese. it features in some of spain’s greatest pieces of literature, such as cervantes’ don quixote, and accounts for almost 1 3 of spain’s traditional cheesemaking each year!. As of 2022, over half of the almost 7.5 kilos of cheese consumed per capita in spain was fresco or semicurado. but many of the country's most prized cheeses are the aged and intense quesos curados. of the 150 different types of cheese made in spain, these are the spanish cheeses that i wish my fridge was never without. 1. arzúa ulloa. Cabrales cheese: intense northern flavour. cabrales, known for its intense northern flavour, is one of spain’s most emblematic cheeses, specifically from the region of asturias. this blue cheese is famous for its powerful flavour and unique texture, characteristics that make it a jewel of spanish gastronomy and one of the best cheeses in spain.