A soft, full-fat cheese made from pasteurized whole cows’ milk of the Friesian and Asturiana de los Valles breeds.
The flavor is slightly sharp, and just lightly salted or even bland. The texture is creamy and fairly dry. The red cheese has a strong, piquant flavor, which becomes pasty and astringent as it is swallowed (‘pitu’ is a colloquial term in the Asturian dialect for the pharynx). The aroma is characteristically mild, becoming more marked with ripening. The consistency of the paste starts off being soft and spreadable but, with ripening, it gradually becomes harder and one of main characteristics of this cheese is its crumbliness, making it impossible to cut clear through it. Continue Reading
Cheese made from raw or pasteurized cow’s milk from the Rubia Gallega, Friesian and Parda-Alpina breeds and cross-breeds, with a minimum 6-day ripening period.
Arzúa-Ulloa cheese: a milky aroma, reminiscent of butter and yogurt, with shades of vanilla, cream and walnut, mild strength. The flavor is basically milky, slightly salty with medium to low acidity. It has a smooth, low to medium moist texture; not very firm and with medium elasticity. It is soluble and melts in the mouth.
Arzúa-Ulloa farmhouse cheese: the physical and analytical features of this cheese are the same as described above.
Arzúa-Ulloa aged cheese: a very intense, milky aroma, with a distinctive strong smell of slightly rancid butter. It has a penetrating and sharp smell. The cheese has a salty flavor, with low acidity and medium to low bitterness. It is predominantly buttery, with slight vanilla and nutty notes that can fluctuate between the center and the rind. It has a distinctive sharpness. The aftertaste is bitter, with hints of butter and vanilla. Continue Reading
Blue-veined cheese made essentially from whole, raw cow’s milk or from a mixture of two or three types — cow, sheep and goat’s milk. Ripening lasts for a minimum of two months and takes place in natural cave.
A balanced flavor, varying in intensity depending on the type of milk used. It must not be overly salty, nor bitter nor intensely astringent. It has medium piquancy, especially when made from pure sheep´s or goat´s milk or mixtures. It has a pronounced, persistent aftertaste. The aroma is penetrating and intense, varying according to the type of milk used, with the most intense aroma coming from goat´s milk. The lactic family predominates although, since in this cheese the essential micro-organism is Penicillium, lipolytic activity leads to the liberation of very complex compounds. The smell is clean and pleasant, with a touch of piquancy and nuttiness reminiscent of hazelnut, almond, etc. The texture should be even throughout, with very fine, almost imperceptible graininess. Continue Reading
Goat’s milk cheese made from the Serrana, Murciana-Granadina, Malagueña, Alpina breeds and their cross-breeds, made with pasteurized or untreated milk and undergoing different periods of ageing depending on the type being made. A distinctive feature of Camerano cheese is its series of external marks, produced by the “cilla”, the molds used to shape the cheese; they are made from plaited cane and leave their imprints on the outside of the cheese.
– Fresh Camerano cheese: The curd is white and glossy, with no holes, a smooth jellified texture, very soft and moist. It has a very well-rounded flavor, ranging from very sweet to quite acidic.
– Soft Camerano cheese: It has a clearly defined rind, with either no mold or some incipient mold growth. The curd varies from white to an ivory white color, a medium hard to soft texture and with no holes. It has an intense flavor with a hint of acidity.
– Semi-cured Camerano cheese: It has a clearly defined rind with greenish-brown mold growth on the outside. The curd varies from white to an ivory white color, a hard to medium hard texture. It has an intense, well-defined flavor with a hint of acidity.
– Cured Camerano cheese: The rind is clearly defined with mold growth on the outside, mainly a greenish-brown in color. The curd varies from white to ivory white in color, with a firm, hard texture, and either very few holes or none at all. It has an intense and well-defined flavor. Continue Reading
Full-fat, mature cheese made from whole, unpasteurized cow’s milk. The milk used for producing the protected cheeses comes from cows of the Asturiana de la Montaña o Casina, Asturiana de los Valles and Frisona breeds and crosses between them. The cheese is made by enzymatic coagulation and the semi-hard or hard paste is kneaded.
The paste is firm, semi-hard to hard, a yellowish color, with no eyes, although it may have small cracks. It is crumbly when cut and has a buttery texture on the palate. It has a homogeneous and plastic consistency, with a strong, powerful aroma. The cheese is a dark creamy yellow color with whitish shades. Each producer’s own seal is stamped with a die into the top of the cheese.
The flavor depends on the production process, especially on the number of times it is kneaded in the kneading machine: if kneaded heavily, it has a bitter, spicy, strong flavor, an acquired taste for palates unused to it, and with the penetrating, rustic aroma of butter seasoned by time. If the cheese has been kneaded less heavily, the flavor is the same, although less intense. In all cases, it has a strong, full-bodied, persistent, spicy flavor, slightly bitter at the back of the mouth, with a strong aftertaste. Continue Reading
Unripened or ripe cheese, made from cows’ milk from the Rubia Gallega, Alpine Brown and Friesian breeds reared locally.
The unripened cheese does not have a distinctive rind. The paste is white, grainy, soft, rather like clay to the touch, creamy, and melts in the mouth. The flavor and aroma are slightly sharp, similar to those of the milk the cheese is made from. The cured cheese has a light rind, and the paste, from yellow to bright yellow, is sometimes hard and always more firm than buttery. The flavor is slightly piquant and lactic, with a characteristic aroma. Continue Reading
Flor de Guía
Flor de Guía cheese: Whole milk or semi-skimmed, made primarily with Canary Island sheep’s milk, in which the milk is coagulated using exclusively vegetable rennet derived from the thistle flower (cynnara spp.).
Media Flor de Guía cheese: Whole milk or semi-skimmed, made primarily with Canary Island sheep’s milk, in which the milk is coagulated using more than 50% vegetable rennet derived from the thistle flower (cynnara spp.).
Guía cheese: Whole milk or semi-skimmed, made primarily with Canary Island sheep’s milk, in which the milk is coagulated using animal and/or vegetable rennet and/or other authorized fermenting agents. Continue Reading
A ripe, high-fat cheese, with a natural rind, made from cow´s milk (from the Friesian, Asturiana de los Valles, Alpine Brown breeds and crossbreeds of them), sheep´s milk (from the Latxa, Carranzana and Milschalfe breeds and crossbreeds of them) and goat´s milk (from the Alpine-Pyrenean, Picos de Europa, Murciano-Granadina and Saanen breeds and crossbreeds of them) or from mixtures of two of these three types of milk. The cheese is lightly smoked and has a light bloom of greenish-blue penicillium close to the edges.
The main, but mild flavor is of smoke, with a slight pungency. In the mouth it becomes buttery, with a lingering aftertaste of hazelnuts.
The aroma is a little smoky, but clear and penetrating, becoming more intense in riper cheeses. The color of the paste is white or yellowish-white, with a light bloom of greenish-blue penicillium close to the edges. The outside color is unusual. Smoking gives the cheese a reddish-brown color that then takes on red, green and blue tinges from the molds that form during ripening in caves or cellars.
The interior appearance is loose, with holes. The paste has a hard or semi-hard consistency. It is firm but, when cut, crumbles. Eyes are small and unevenly distributed.
Cheese made from whole, raw milk from goats of the Serrana, Verata and Retinta breeds and their crossbreeds, and ripened for a minimum of 60 days.
Characteristic, clean-tasting, slightly acid and moderately piquant flavor, with a slight finish of goat’s milk. Very pleasant and creamy on the palate. The aroma is slightly or moderately suggestive of raw goat’s milk. The texture is buttery and moist, somewhere between crumbly and elastic. Continue Reading
Pressed, hard cheese made from whole, raw sheep´s milk from the Latxa and Carranzana breeds, with a minimum ripening period of 60 days.
A penetrating, clean aroma, reminiscent of ripe sheep´s milk. Depending on the time of year, the milk production area, the techniques used and the ripening period, the aroma has different degrees of piquancy, acidity and sweetness. In smoked cheeses, the smokiness in the paste should not be too pronounced.
The flavor is intense, full and balanced. Its clean consistency, with a marked taste of ripened sheep´s milk and a hint of the natural rennet are characteristic. The piquancy is slight, the sweetness and acidity are very slight to medium. There is no bitterness, the saltiness is of medium intensity and the smoky flavor is light to medium in smoked cheeses. A prolonged, pronounced aftertaste follows.
The cheese is compact, with medium elasticity and fairly firm. Grains can be detected when the cheese is chewed but it is not lumpy. Moisture is lost during ripening so, the longer this takes, the less elastic, more crumbly and harder the cheese becomes. Continue Reading
L’Alt Urgell y la Cerdanya
Pressed cheese made from pasteurized, whole milk from Friesian cows, with a minimum ripening period of 45 days.
A mild, pleasant, sweet flavor with a fruity, penetrating, slightly nutty aroma. Soft, creamy texture. Continue Reading
Cheese made from whole milk, mostly cow´s milk but occasionally mixed with sheep or goat’s milk, from Tudanca, Swiss Brown and Friesian cows, Latxa ewes and Pyrenean and Picos de Europa goats. Ripened for a minimum of fifteen days.
Mild in flavor, acidulate and buttery, with a characteristic aroma. The smoked variety has a more-developed, acidulates, cured flavor, with the typical smoky aroma. Continue Reading
Cheese made from unpasteurized or pasteurized cow, ewe or goat’s milk, not mixed together; using lactic acid fermentation and ripened for at least 20 days or 60 days if made from unpasteurized milk.
Smooth, wrinkled rind, of a color ranging from creamy yellow or pale yellow and light brown, depending on the species from which the milk was obtained: cow, ewe or goat’s milk, respectively. Continue Reading
Pressed cheese made from whole cow´s milk from Friesian, Menorcan and/or Brown Swiss cows, occasionally with a maximum of 5% of sheep´s milk from the Menorcan breed of sheep. Ripened for a minimum of 21 days.
The flavor is generally mildly acidic. The young cheese is mild, the semi-cured has a slight flavor of butter and nuts, especially hazelnuts, and medium persistence in the mouth. The flavor of the cured cheese is complex and intense, with touches of aged wood, tanned leather or the ripening chamber. Its piquancy increases with maturity, and persistence in the mouth is long.
The cheese has lactic aromas, with a slight reminiscence of butter and a characteristic acidity, all of which increase during ripening.
The young cheese is soft and elastic, the semi-cured cheese is firmer and easy to cut, and the cured cheese has a firmer, harder, less elastic texture. When well-ripened, it may be crumbly or flaky when cut. Continue Reading
Cheese made from milk from goats of the Majorera breed, sometimes mixed with sheep´s milk, and ripened for a minimum of eight days.
Balanced, intense flavor of goat´s milk. Slightly sharp and piquant in well-ripened cheeses. Characteristic aroma and creamy texture. Continue Reading
Pressed cheese made from whole milk from Manchego sheep, and ripened for a minimum of 30 days for cheese weighing 1.5 kg or more, and 60 days for the remaining formats.
A characteristic aroma and slightly sharp, intense flavor that becomes slightly piquant in well-ripened cheeses. The Manchego sheep´s milk gives a pleasant, unusual aftertaste. The texture is firm and compact. Continue Reading
Fresh or cured cheese made with pasteurized milk from goats of the Murcian breed, and ripened for a minimum of 60 days for the cured cheese.
– Queso de Murcia Fresco: The aroma and taste are reminiscent of goat´s milk cream or yoghurt, with a touch of salt, especially in the outside parts. The texture is soft, consistent, elastic and wet.
– Queso de Murcia Curado: A mild smell of hay and nuts and a flavor of goats’ milk and sweet nuts or, in riper cheeses, of toasted nuts. The texture is compact, firm and slightly elastic. Continue Reading
Murcia al Vino
Pressed, washed, uncooked cheese made from Murcian goat´s milk and cured for a minimum of 45 days for large cheeses and 30 days for small ones. Macerated in red wine during ripening to give the rind the characteristic color and aroma.
A pleasantly sharp aroma and unsalty flavor. The red wine in which the cheese is soaked during ripening gives a flowery aroma and a pleasant aftertaste with reminiscences of goat’s milk and cream. The texture is creamy and elastic. Continue Reading
Nata de Cantabria
The flavor is very mild, between sweet and sharp. The aroma of fresh cream has a slight sparkle and the texture is firm, creamy, and very buttery and melts in the mouth. Continue Reading
Pressed cheese made on the island of La Palma in the Canaries, using whole, raw milk from goats of the Palmera breed.
A clean flavor and aroma of goat’s milk and natural rennet. Reminiscent of grass, hay, mushrooms or nuts. The smoked cheeses offer aromas of almond shell, Canary pine needles and dry prickly pears. Slightly sharp on the palate with medium saltiness, and some sweet notes in the aftertaste. The texture is firm, elastic and medium soft. Continue Reading
Blue cheese made from cow, sheep or goat´s milk, or mixtures of two or all three of them, from the Tudanca, Swiss Brown and Friesian cattle breeds, the Latxa sheep breed and the Pyrenean and Picos de Europa goat breeds. Curing lasts a minimum of two months and takes place in natural caves.
The flavor is well-developed, intense, penetrating and very buttery, and the aroma is reminiscent of fresh mold.Continue Reading
Pressed cheese made from whole sheep´s milk from the Rasa and Latxa breeds and F-1 Latxa X Milchschaf crossbreeds. Ripened for a minimum of 4 months.
A pleasant, intense aroma. The flavor is strong, pronounced, slightly piquant, well-defined and buttery on the palate, with a blend of well-developed, sheelp´s milk flavors and a persistent aftertaste. Continue Reading
San Simon da Costa
Smoked cheese made from raw or pasteurized cow’s milk from the Rubia Gallega, Parda-Alpina and Friesian breeds and cross-breeds, with a minimum 30-day ripening period. It has a distinctive shape, like a large spinning top, with a flat base and a pointed tip.
It has a typical aroma and flavor, with a smoky note from using birch wood. The cheese texture is fine, fatty, semi-hard, semi-elastic and dense; it has a creamy yellow color and cuts smoothly. Continue Reading
Soft to semi-hard cheese made from whole, raw milk from the Merino sheep breed, and cured for a minimum of 20 days.
Characteristic aroma of sheep´s milk, with an intense, slightly bitter flavor and not at all salty. Buttery and persistent on the palate, with a slight piquancy in very ripe cheeses. The texture varies from creamy to spreadable. Continue Reading
Matured cheese, from fresh to semi-cured, ripened for a minimum of seven days, made from whole milk from Friesian, Swiss Brown and Galician Blonde cows fed by traditional techniques.
The aroma and flavor are reminiscent of fresh cows’ milk and/or butter. The flavor is mild, not pungent, without acidity or excessive bitterness, and may include touches of vanilla and walnut as well as light notes that are not present in the aroma. This may lead to a smell of cream, vanilla and walnut. The cheese has high deformability and adhesiveness, medium creaminess and solubility, light elasticity and friability in the mouth, light granularity, medium moisture and medium to high fattiness. Continue Reading
Torta del Casar
Cheese made from raw milk of sheep from the Merino and Entrefino breeds. Natural plant rennet is used for coagulation and ripening takes at least 60 days.
Intense aroma and well-developed flavor with a touch of bitterness from plant rennet. Melts in the mouth and has very little saltiness. The texture varies from soft to spreadable. Continue Reading
Blue cheese, made from cow and goat´s milk, sometimes with sheep´s milk in addition to or instead of the goat’s milk. Ripening lasts at least two months for cheese made from raw milk, and one and a half for those made from pasteurized milk.
Intense flavor, slightly lactic, salty, piquant and a little spicy-hot. It has a caramelized aroma and buttery texture that melts in the mouth. Beaten cheeses have the same aroma and flavor, but the texture is creamy, becoming more so as the temperature rises.Continue Reading
Pressed cheese made from the milk of sheep of the Churra and Castellana breeds, and ripened for a minimum of 100 days.
Characteristic, intense, well-developed aroma and flavor. The aroma is reminiscent of the sheep´s milk the cheese is made from. Persistent in the mouth, with mainly sharp and salty flavors, plus a touch of piquancy. The texture is firm and compact. Continue Reading