Summer is time to spend long days at the beach or take excursions to the mountains in search of unknown places and what better to do a picnic in one of those places.To the classic ham or tortilla sandwich you can add a cheese board that will give the basket a touch of sophistication.But what are the cheeses we should bring? Experts from Inlac, an interprofessional organization that encompasses the entire dairy sector in Spain, have chosen the ones that would make up the perfect picnic basket for its variety in flavors, intensity and technology.
Twelve cheeses for the basket
- CorSevilla goat's raw milk cheese : an intense cheese, with sharp notes on the nose on a fresh lactic curd background.CorSevilla is a cooperative formed by more than 500 farmers, whose farms are located mostly in the Sierra Morena of Seville, within the Sierra Norte Natural Park.
- Traditional Real Field Cheese (65% minimum sheep's milk cheese) , is a traditional cheese, from the classic mixture of sheep's milk (minimum 65%), goat and cow, matured between 45 and 60 days.It has a smooth and creamy flavor.
- Pearls Mozzarella de Albe , at a picnic you could not miss fresh cheese, the most consumed type in Spain.Albe are made from fresh Mozzarella made from pasteurized cow's milk (85% minimum) and bufala (5% minimum).
- Soft sheep cheese with nuts, from Valle de los Molinos .The same symbiosis that is achieved between the sheep and the walnut, is also achieved with the nut and cheese, giving rise to the tender cheese with nuts.With 7 days of drying it maintains the freshness and lightness of the milk and the taste and sweetness of the nut.
- Urgelia, from Cadi .Urgelia cheese is the only one from Cataluna recognized with the Protected Designation of Origin (PDO Cheese from Alt&Urgell) and Cerdanya) thanks to its high quality, guarantee of origin and long tradition.Cheese with a soft and creamy texture, and smooth and balanced taste.Its traditional ripening favors aromas with notes of roasted nuts, moss and mushrooms./p>
- Flor de Esgueva Character or Schedule , has a unique smell, which could well remind us of roasted fruits and grains, and in wood clusters, wood on which it matures for 9 months.It has an intense taste in the mouth that causes an explosive salivation.Its animal flavor and somewhat roasted nuts give way to a brief spicy sensation.
- Master Quesero range of Central Lechera Asturiana , is a selection of the 5 best artisan cheeses in Asturias.It contains Cabrales (an intense blue cheese made with raw cow's milk in the heart of Picos de Europa); Afuega 769; l Pitu , which has a strong and dry taste, somewhat acidic and fresh, with a slight spicy touch due to the paprika it contains; Casin , the cheese that is molded by hand and on which the seal of its producer is marked, has a very strong and rough flavor, with an intense final itch and a persistent aftertaste; Los Beyos , prepared by a few families, has a complex, medium intensity flavor, very round at the wedding; and Vidiago , also called white gold cheese for the quality of freshly ordered milk in Vidiago, Llanes.Soft and creamy texture, it has a smooth aroma, a mixture of butter and fresh grass.a soft and lactic flavor.
- Philadelphia Original , the best-selling cream cheese in Europe, ideal for spreading it on muffins and combining it with jams and berries to bring freshness to the picnic.
- Semi-cured pasteurized milk from Coinga , one of the most appreciated by households, the semi-cured, with a maturation time between 90 and 120 days.Its lactic taste is evolved and persistent, reminiscent of butter and toasted nuts.This is the most versatile Mahon cheese, ideal on toasted bread with tomato or the classic Balearic toast with sobrasada and honey.
- Sheep cheese with truffle The Great Cardinal , winner of the Super Gold Medal in the World Cheese Awar international contest ds 2016-17.It is made only with sheep's milk, it will be add the truffle from the beginning of its preparation and so they coexist throughout their maturation.
- Philadelphia salads .With only 15% fat, just like a Burgos cheese but with more flavor.For its elaboration a base of Philadelphia light (-40% Original MGvs) is used together with a product of vegetable origin (alga Agar Gelifying Glue).The result, a portion of comfortable cheese for salads and picnics.
- Frida Cheese, from Granja Cantagrullas .Soft cheese made from raw sheep's milk, has fruity aromas and slightly tannin flavors.Orange Cantagrullas is the project that Ruben y Asela set in motion in their search to develop a model of life that allows them to live on what they produce, with the means that the land makes available to them.
How should we take the cheeses
According to Clara Diez, from Queseria Cultivo these are the main recommendations to avoid having any problem with the cheese board:
-Ideally we can transport the cheese in a small refrigerator, and if we do not have, in a taper the pieces will be better preserved along the way.If we also avoid excess odors, but above all, we prevent the cheese from sweating more than necessary.
-Each cheese should be wrapped in its own paper, preferably a paraffin paper, whose inner film limits the paper from getting wet and moisture is transferred to it.We must also avoid cheeses from being in the sun.during the journey and the picnic.
-The cheese needs low temperatures and preferably high humidity levels.
-It is better to cut the cheese on the fly, this prevents the product from dry more than necessary, and the consumption experience will be more enjoyable.
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