Spanish Cheeses More than 50% of the cheese produced and eaten in Spain is made of cow, goat and sheep milk. The blend of the milk will determine the cheese’s characteristics: taste, creaminess, body & texture. Typically the cheeses are made into cylindrical shapes with the rind often showing traditional patterns. Cow milk is the main ingredient of blended-milk cheeses, with goat and sheep milk being added in varying proportions. The more cow milk the cheese contains, the simpler and cheaper the cheese will be; the opposite is true for sheep milk.
Ibérico cheese is the best known, most widely produced and the most purchased cheese in Spain. This cheese is the one that most people have tried and is typical of blended milk cheese. Cow Milk Cheese The north of Spain is a vast area of mountainous land; the west is dominated by the Cantabric Mountains from Galicia to the Basque Country. The east is dominated by the Pyrenees. The climate is Atlantic and continental with abundant rainfall. This part of the country is green all year round and cows and sheep are reared in rich pastures. Spain as a whole produces a hundred or more different types of cheeses; more than half come from this northwest area of Spain.
Island Cheeses Menorca is the home of another favourite cheese: the Mahon. Menorca’s climatic conditions has create a tiny island with huge green meadow pastures. Dairy farming is one of the main occupations of the island.
Mallorca produces its own cheese, Malorquin: similar to Mahon. Gran Canaria is a big cheese producer and consumer of goat milk.
Goat Milk Cheeses In Spain the goat is commonly referred to as the poor man’s cow. The dairy cow and its products are comparatively modern to Spain. Previously it was normal to see herds of goats meandering through Spanish towns and villages. The shepherd and his wife would stop and milk the goats in the streets for their customers. With the milk left over fresh cheese was made and sold door to door and at the local market. The Fresh Cheeses. Milk and cheese production was intended for immediate local consumption by locals who depended upon the nearby resources. This was reflected in the cheeses, it wasn’t necessary to cure them for long periods of time. They were consumed either fresh or after being well aired for one or two weeks. These cheeses were rather small, fresh, sweet and milky and were eaten in no time at all.
Factories which produce fresh cheese also produce cured cheeses. Many of them are preserved in olive oil: a specialty of Andalusian goat cheese. The Canary Islands have a long standing tradition of goat-breeding and produce their own fresh and cured goat cheese. Foe example, on La Palma the cheese is smoked on the outside over a fire of almond shells and on the island of La Gomera the cheese is left to cure until almost rancid and then grated to create typical sauces. Sheep Milk Cheese In Spain the goat is commonly referred to as the poor man’s cow. The dairy cow and its products are comparatively modern to Spain. Previously it was normal to see herds of goats meandering through Spanish towns and villages. The shepherd and his wife would stop and milk the goats in the streets for their customers. With the milk left over fresh cheese was made and sold door to door and at the local market. The Fresh Cheeses. Milk and cheese production was intended for immediate local consumption by locals who depended upon the nearby resources. This was reflected in the cheeses, it wasn’t necessary to cure them for long periods of time. They were consumed either fresh or after being well aired for one or two weeks. These cheeses were rather small, fresh, sweet and milky and were eaten in no time at all.
Factories which produce fresh cheese also produce cured cheeses. Many of them are preserved in olive oil: a specialty of Andalusian goat cheese. The Canary Islands have a long standing tradition of goat-breeding and produce their own fresh and cured goat cheese. Foe example, on La Palma the cheese is smoked on the outside over a fire of almond shells and on the island of La Gomera the cheese is left to cure until almost rancid and then grated to create typical sauces. Spanish Tapas Typical to the mediterranean is to begin the meal with succulent starters to open up the appetite. Either in complete portions or in half rations - the famous ‘tapas’ are usually served before the food. Of the endless variety of starters it is possible to find - there is not one town that doesn't have his own – look for the Spanish cheeses. There is nothing better to accompany a glass of full red Spanish wine or a chilled white than a dishful of olives, a platter of Serrano ham and some Spanish cheese. What more can a body ask for! |
 
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