Quality Foreign Cheese
In France, a sign of quality cheese is determined by the presence of print and French cheeses AOC isvestny many people in the world and Russia. However, the cheeses of Spain, the Russians know very little. Today we lead with his story about the cheeses of Spain, who are very dastoynym product, not at a high price. In Spain, the seal of quality cheese is a DO (Denominacion de Origen), so try to eat in cafes and restaurants cheese with this printer. So more about the cheeses of Spain: Manchego – (Fat content 57%) have a seal DO This variety produced only from sheep's milk, it is very popular in Spain, but its Chelyabinsk restaurants you will not be offered. A good is considered Manchego with time from 9 to 12 months. This cheese takes on spicy taste with hints of spicy crust Manchego such exposure becomes black, and yellow flesh cheese.
If this sort of stand in a shorter amount of time we find no such rich flavor, the crust will light yellow and white flesh. Manchego formed as cylinders weighing between 2 and 3.5 kg. Burgos – (fat content of 45% to 50%) made from cow's or goat's milk. Cheese hardly stand it. Has a slight taste of opal and structure resembling rubber. Formed Burgos in the form of cylinders weighing between 500 grams to 2 kg. Mahon – (45% fat) – is sometimes found in cafes and shops in the city of Chelyabinsk.
This kind of cheese more than familiar to Russians, and occurs more frequently on sale others. Made from cow's milk cheese is ripening, and from 3 weeks to a year. A long ripening cheese gets too pungent taste (for amateurs), a young cheese, tastes sweet and fruity. The consistency of the cheese is hard, granular, pulp may be slightly crumbly. Please note that the young Mahon has a very low shelf life and use it desirable, as soon as possible. Cheese is shaped as a head weight of 1 to 4 kg. Roncal – (about 45% fat) has DO seal are made exclusively from sheep's milk from the winter to early summer. As technology matures cheese 4 months, after which cheeseparing becomes quite hard and gets gray. Roncal has the unmistakable aroma of wild herbs. Cheese is formed into a circle 2-kg. Cabrales – (fat content 45%) This grade is made by sophisticated technology of the sheep, cow or goat milk. This Cabrales should ripen for about 3 months in caves, consisting of rock limestone. For the three months covered by the blue mold cheese, with streaks of mold are the same color from blue to green, then it is wrapped in maple leaves and send this form to the consumer. Savory taste of cheese. This kind of cheese at times stand up to 6 months, from what flavor it is very "strong" – an amateur. Cabrales is shaped as a cylinder weighing from 2.5 to 3 kg. Idiazabal – (fat content 45% to 55%), cheese made exclusively from sheep's milk, the production of pulp rubbed salt cheese. In ancient times, the Spanish shepherds kept near the cheese fires a period of time, which gave the product smoked flavor. The ripening of cheese 01.02 months., color from light to dark brown. Of particular value is the gourmet cheese, having cracked the structure and good crumbly. Idiazabal form in the form of cylinders ranging from 1 to 2 kg.
Tags: kulinariya