Valdeón |
Putting together a cheese course for a Spanish themed dinner gave me a chance to indulge in a bit of extravagance and check out some new types made from sheep and goats milk.
My favourite cheese shop - Alex Cheese Farms - always makes it easy to put a platter together, offering tasting samples and great advice.
I googled what a cheese-lover was called, turns out "turophile" is the adjective for me!
Some new faves:
Don Heliodoro Roamrin is a semi-hard sheep's milk cheese. Wrapped in fresh rosemary, it is infused with this flavour. Dense, firm and creamy texture with a lemony aftertaste.
Murcia Al Vino - Drunken Goat - An enduring favourite. Goat's milk, semi soft, it is bathed in red wine that turns the rind a rich burgundy colour. Delicious flavour.
Montenebro |
Valdeón (vahl-day-ohn) is a rich and creamy, full-flavored cow and goat's milk blue cheese, stronger than Stilton but less intense than Cabrales. Wrapped in sycamore leaves. Valdeón was named best blue cheese in a 2003 national competition in Spain.
Served with Ines Rosales Seville Orange 'Tortas de Aceite' Crisps by La Tienda. These tortas are a tasty Andalucian specialty made by hand with the same recipe Ines Rosales created almost 100 years ago. Women from the local village are still employed to hand-flatten and hand-wrap the tortas that are made in small batches.
1 comment:
Oh lord. I should log off. I keep looking at food sites. I'm a cheese personne, as well. This summer at a physical, the doctor said, that's weird. Chol. is a bit higher than usual. Still lowish, but hmm. I confessed that I'd had a personal "cheese festival" over holidays. "Yeah, so, we all do that." Uh, started in late Sept & kinda went through, uh, Easter. lol
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