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- What is Spanish cheese?
- Types of Spanish Cheese
- Cheese Serving Tips
Cheese is a staple in any kitchen. It’s a dairy product made from curds that are heated, often with the addition of salt and rennet, then pressed to remove some or most of the water content.
There are different types of cheeses, Spanish cheese being the most known. Cheese-making is an age-old practice with its origins dating back over 10,000 years.
There are many different types of cheese available today, each with its unique flavor profile, texture, and way of being eaten and can be sliced, shredded, or crumbled.
The type of cheese you choose to make your next meal will depend on what you’re cooking, but there are specific ways to serve cheese that will always be delicious regardless of whether you’re eating it hot or cold.
If you want to ensure your next dish tastes impressive, read on for some tips.
What is Spanish cheese?
Spanish cheese is a type of variety of cheese that comes from Spain. It can be made from cow’s milk, sheep’s milk, or goat’s milk and is usually salt-cured. The production process takes place in a large copper vat filled with curdled milk and water, left to sit at temperatures between 30-40 degrees Celsius.
Types of Spanish Cheese
Some of the most popular types of Spanish cheese are manchego, Colby-jack, Manchego, queso Blanco, and queso fresco.
This cheese is made from sheep milk and is aged in a wooden cabinet for at least six months. It has a rich, nutty flavor with an oily texture and can be enjoyed as a snack on its own or used as an ingredient in dishes like pâté or tapas.
This variety of white cheese is made from pure cow’s milk and has a mild flavor with a buttery texture that’s great melted on bread or served over salads or vegetables.
This type of cheese is soft, crumbly, and tangy with a hint of saltiness. It can be enjoyed by itself or used in many dishes such as pizza toppings, dips, sauces, and more.
Manchego de la Serena
Made from pasteurized sheep milk, this cheese has a salty/buttery flavor with a nutty finish from the year-long aging process. It also has a soft texture that makes it perfect for melting with fruit or adding to salads or pastries to give them some zing!
Mahón is one of the leading traditional cheeses from the Balearic Islands. This aged, fruity cheese contains an actual casein content and a particular strain of bacterial culture. It should be served slightly chilled, in thin slices on bread slices, swimming eucalyptus, or otalgia (tears) onions or guidance.
Manchego de Jerez
This Cheese comes from the traditional cow milk of Spain. Still, in this case, it is transformed into novel texture through controlled fermentation made by indigenous peoples – non-industrial processes without artificial additives – preserves olive oil in its eggshell form – an important feature inherited from ancient times when they were first produced – has a very soft texture thanks to its germination/fermentation where water dissolves fat within the protein membrane of curdled milk.
Tetilla is a fresh goat cheese with salt content and varies from white to yellow. It is very soft and commonly used for up-to-date grilled sandwiches with fresh toppings like homemade smoked salmon, tiger mackerel, sardine filling, homemade rabbit hand meat, or tuna salad.
Another famous, exquisite Spanish cheese is creamy, smooth, nutty, and flavorful. It can be served grilled over wood fires or melted over meats at home or in eateries.
Montequélez is a fresh semi-hard cow’s milk cheese originating from the Bajo Matas area of Galicia in northwestern Spain. It has been made since the 8th century and is typically aged between four to six months.
It has a pale green to yellow color with thinly dotted off white rind surrounded by varying spongy layers like powdered sandpaper that melts quite quickly, offering a lovely peppery palate with a lingering yogurt taste that also goes well with berries honey. It almost turns into a game meat mash, especially when paired with Iberian ham and a green salad in a balsamic vinaigrette.
Gomero is an aged cheese from Castilla y Leon fermented with wine. It has the taste of a cross between the fresh cow’s milk used to make churros and furious (Calabrian sausages) while having its unique synthesis techniques where wine adds to its flavor. Because of that, you’ll also find wine flavor in its interior as well.
Gamenou is a Spanish Kasher semi-hard cheese made using freshwater maritime spring water and salt ingredients – explicitly labeled as a sea-water or bringing cheese.
Relatively soft, it bears an almost feta-like texture and can also be melted exceptionally well over meats such as meatballs and mixes with salads.
It is graded per weight among the four temperatures towards being eaten soon after milking. Get on the prominent flavors of what I’m getting to cut through the salty pith (nostril)? Gradually you’ll notice the ultra grain softness until finally concluding with a harsh umami texture like wild mushrooms; I mean pretty pepper hot!
But, in Spain, for those who don’t get much, the taste of game now can easily be foreshadowed by sausages and churros that bring on a peculiar salty discomfort on fresh hot bread known as pan toledo.
This traditional cow’s milk cheese made in Andalucia, Spain, is smoked using oak leaves or even gunfire, making its presence exactly what authentic smoky taste should be but instead becomes an imbalanced one – it seems like how any smoke aged product ends up being often totally too smoky for its taste.
Cheese Serving Tips
Serve cheese with bread.
One of the easiest ways to serve cheese is pairing it with bread. You can do this by turning a panini press into a sandwich bar, or you can use your favorite bread recipe and put on your favorite type of cheese.
This will give your meal an outstanding balance of flavors and textures.
Get creative and try adding different meats or vegetables to see what you get!
What is the difference between hard, semi-hard, and soft cheeses?
Hard cheeses are made with at least 60% milkfat. Semi-hard cheese has 40%-60% milkfat, while soft cheese contains 10%-40% milkfat.
Which type of cheese should I use in a salad?
Semi-hard cheeses like mozzarella are perfect for salads because they do well with high heat. Soft cheeses like brie work best when eaten cold or at room temperature, and hard cheeses like cheddar will taste too strong when heated up.
What’s the best way to store cheese, so it doesn’t go bad quickly?
If you purchase hard cheese in bulk, wrap it tightly in plastic wrap or waxed paper and place it back in your refrigerator’s coldest shelf with plenty of air circulation around it.
Knowing more about the things you experience when eating cheese can make your knowledge of it much more fun and interesting.
Knowing even a little better, planning on how to cook them and which of the cheeses go best: soft or hard (type) – semi-hard or hard – solids or melt – moldable or not – salt or melting in terms of temperature, what flavors they will bring to different types of dishes and which ones can cheese man value especially by “knowing yourself” that is self-knowledge, intuition, and understanding in terms.