Archive for the ‘Spain’ Category
Sunday, November 22nd, 2009
El petitOt d’Alba is an unpasteurized goats milk cheese made by Fromatgeria Mas Alba in Girona, Spain. The milk comes from Mas Alba's own herd of goats. The cheese has a natural, bloomy rind with some bluish mold. The interior is bright white. The taste is very fresh, with a ...
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Sunday, November 22nd, 2009
I recently did a quick visit to Madrid and Barcelona. While I didn't have much time to do serious cheese tasting, where I had the opportunity I took it. This is not the best picture, but I was trying to be discreet. This was the selection of Galician cheeses at ...
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Monday, May 11th, 2009
Caña de Oveja is made in Murcia in southeast Spain from ewe's milk by Central Quesera Montesinos. Caña de Oveja comes in a log and has a bloomy rind, which is somewhat ununsual for an ewe's milk cheese. The cheese ripens from the outside to the inside, resulting in a ...
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Sunday, August 31st, 2008
I was in New York for a quick break and stopped by one of my favorite restaurants Tia Pol. To end the meal, I decided on the small "plato de queso combinado." There were three Spanish cheeses in the combinado: Manchego, Garrotxa, and Valdeón. The Manchego was pretty good. Manchego, ...
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Tuesday, August 12th, 2008
Tonight's cheese was Capricho de Cabra. This is a Spanish goat's-milk cheese, French Bucheron-style that is supposed to be comparable to chèvre. It hails from the Murcia region. The selection I had was dusted in finely ground green peppercorn. The cheese itself was typical goat cheese, but had a phenomenal ...
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Thursday, August 7th, 2008
Today we tried Garrotxa (pronounced gah-ROTCH-ah), which is a goat's milk cheese from the Catalonia region in northern Spain. It comes in small one kilo wheels and has a wonderful grayish, faint blue mold rind. The texture is semi-soft. The aroma is a bit light, as is the taste. I ...
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