Queso Manchego is one of the most famous cheese in the world. You can discover de authentic spanish chesse and learn all about all types of cheese from Spain: Queso de Burgos, Irdiazabal, Manchego…
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Cheese is one of the foods present in the day to day of the Spanish diet.
It is consumed as an accompaniment to a plate of olives, as a tapa with a glass of wine or beer, in a sandwich, accompanying the pasta, and how not a very typical Spanish dish is to take a piece of cheese at the end of dinner.
Also in Spain, the queso is accompanied by sweet quince due to the contrast of flavors that the combination has, as well as being consumed with grapes, giving rise to the popular saying: “grapes and cheese taste like kisses”
Perhaps the type of cheese most consumed in Spain is Queso Manchego, from Castilla la Mancha, where they are famous all over the world for the quality of the cheese they make, and a fresh cheese called Burgos cheese. But in reality there is a great variety of very tasty Spanish cheeses that have little or nothing to envy to the cheeses of other countries.
Although it is a very consumed product, it is usually known little about its preparation.
Cheese is a product made with curdled milk and subjected to various treatments, which molded in various forms, is consumed as food.
In Spain, cheeses are mainly made from cow’s milk, goat’s milk or sheep’s milk. Until the mid-nineteenth century its development represented a rural domestic industry. Subsequently, industrial facilities were created, and nowadays in many countries the production of cheese has become an important industry.
The main phases of cheese making are: curdling the milk, pressing the pasta, salting and ripening.
The large categories of cheese are established from the origin of the milks, (goat, sheep, cow, camel) used, the treatment to which it is subjected (cooking, pasteurization, fermentation) and the finishing (refining or curing) of the product obtained .
Making a classification of the cheese is complicated, some distinguish them by their consistency and some people prefer to appeal to the milk from which they come. By our food code and according to the elaboration procedure we can distinguish: Fresh and white pasteurized cheeses; tuned or matured. And according to its milk fat content: extra fat (60% fat); fat (45%); semigraso (25%); semi-skimmed (10%) and skimmed (less than 10%).
Among the best known cheeses we highlight: Burgos cheese (230 calories); cabrales (310 calories); Manchego (400 calories); nipple (340 calories); mozarella (250 calories); Parmesan (400 calories); Camembert (310 calories); Edam or ball cheese (320 calories); gruyere (400 calories) and roquefort (380 calories)