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| Sherry with Cheese tapas
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Andalucia is not famous for its cheeses. They are often eaten however as a tapas alongside a glass fino sherry or Manzanilla. The cheeses are mostly made from goat's milk in the mountainous area of the region. A whole round of cured cheese often weighs between one and four kilograms, its rind is usually textured and costs about 12 € a kilo.
Places in Andalucia famous for their cheeses
In Lacalahorra near Guadix an strong cured sheep's cheese is made which is compact in texture and its rind marked by the carved wood used to press it.
Antequera has a goat's milk cheese weighing up to 3 kilos with a fresh, slightly salted taste.
Ronda has a goat's milk cheese which is an yellow paste, with small holes and preserved in olive oil.
In the Valle de Los Pedroches, the Castillian-Manchego area of Cordoba a sheep's milk cheese is produced and sold with a grooved rind.
At Doņa Mencia near Baena in Cordoba the Los Balancheres farm produce a goat's cheese which is cured in ashes
In the Andelovo hills of Huelva a sheep's milk cheese can be recognised by its hard rind, smooth and a slightly golden toasted colour
Aracena in Huelva, produces a goat's cheese which can be eaten when fresh or mature, strong flavoured and preserved in olive oil.
Cheese from Grazalema is only made in springtime and should be consumed after two months. This goat's cheese is semi-cured and has a yellowish colour.
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Tienda.com
USA Visitors can order Spanish cheeses on-line from this reliable family run store. |
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