There is a huge variation in the presentation of the cheeses, from the hard, dark-skinned, to the soft, small and tender. The cheeses are made in a wide variety of styles including fresh, matured, semi-matured, and from different types of milk such as pasteurised, unpasteurised or creamy. Therefore, some of them are inoculated with moulds to make blue varieties.
We are going to analyze and describe some characteristics of each producing area in different posts, but today we want to talk about Cheese from Castilla y Leon, the largest region of
Castilla y Leon is one of the oldest regions of
, as it was from where it
started the Spanish reconquest in the Middle Ages. Many products are made on
the traditional way. Its cuisine
is based on roast and cooked meats, most notably roast lamb, black pudding (morcilla), legumes, the humble and great garlic
soup, and red, rosé, claret
and white PDO wines. Spain
But definitely, there are two notably foods in this area: Jamon and Cheese. Specifically cheese from Zamora, a
, is really known. This is a hard cheese which is typically aged
about alt least 6 months. The cheeses are turned often and rubbed with olive
oil, giving the cheese its characteristic dark colour. The secret of its
flavour is the breed of sheep, the ‘Churra’: small, scruffy and predominant
Castilian sheep. province of Castilla y Leon
The cheese is hard and nutty, but creamy, sweet and savory flavour. Some of them are a bit spicy. So similar to the famous Manchego cheese, its shape is cylindrical with a distinctive zig zag pattern.
are protected and
controlled by its PDO (Protected Designation of Origin by the EU) which
specifies its production, ingredients, and maturation. Zamora
One of the best brands ofcheese from Zamorais Pago Los Vivales. The make 4 different types of cheese:
Blue Label – Fresh: short maturation, milk-white colour.
Green Label – Semi-matured: melting in the mouth. From 3 to 5 months of curing process.
Black Label – Matured: thick and bit dry, but pleasant flavour, its colour is ivory-white. The curing process takes from 7 to 9 months.
is served sliced as a tapa, usually together with Jamon, sausages and other cold meats. But it’s
quite ordinary to see a group of friends sitting at the table and tasting
different kids of cheese. The Spanish are really good cheese producers, one of
our greatest treasures indeed. But above all, we are excellent tasters not only
of Spanish cheese, but of the whole world. Spain
In the coming weeks, we will continue talking about cheeses from other parts of
, as Manchego, Spanish most valued cheese. Spain