50 Spanish foods - Spain

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S.L. was founded in 2005. It is an association of farmers whose cheese blends tradition and technology, where natural craftsmanship coexists harmoniously with research into milk products. Outstanding among its cheeses is the Torta del Casar Don Rebesino (D.O.P. Torta del Casar). It’s made exclusively with the raw milk of Merino and Entrefina sheep to which is added salt and vegetable rennet, and it matures for at least 60 days. The rennet used is obtained from the common cardoon flower. www.queseriaganadera.es✍ 21. la Peral cheese La Peral is a family-run cheese firm founded in 1 by Antonio León Álvarez. Since then it has been producing La Peral cheese with craftsmanship and technology. This cheese is made from pasteurised milk, lactose fermentation and selected molds, which give it the characteristic blue spots and personality. It is a slightly spicy cheese with great flavour and oiliness. By heating the milk and adding coagulants, 16
it is possible to extract and press the curd to remove all the extra liquid and whey. Then the cheese is moulded and salted and placed in curing chambers. quesoslaperal@hotmail.com✍ 22. MaJorero MaXorata goat cheese T h e G r u p o G a n a d e ro s d e Fuerteventura began operations in the 10s to preser ve the extracted and the mass is moved to the respective forms. Once the pieces are taken from their forms they are salted, matured and classified as unripened, tender, semi-cured or cured. www.maxorata.es✍ 23. idiaZÁbal aiZpea cheese Idiazábal cheese comes from Latxa sheep, a race that does not produce a great deal of milk. But it is of great quality. The Quesería Aizpea, in Olaberría (Guipúzcoa province) makes its own cheeses under the D.O. Idiazábal, while at the same time maintaining the seasonal migration. There are two varieties of Idiazábal cheese: smoked and unsmoked. The rind is of a certain consistency; it’s white in the unsmoked version and dark brown in the smoked version. The cheese inside is smooth, with tiny orifices of colour depending on the type . The texture is creamy, smooth and velvety, with a consistent flavour. www.quesoidiazabal.com✍ traditional ways of producing Majorero cheese, while at the same time adapting them to new technologies. It has won domestic and international awards. It is made from milk from Majorera goats, native to the Canary Island of Fuerteventura. The production process begins by coagulation with the rennet. Then the remaining buttermilk is 1
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50 Spanish foods - Spain

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