Blue cheese: what it is, how it is made, why it has mould and how to taste it
Complete guide to blue cheese: Penicillium, piercing, oxygen, maturation, intensity differences, safety and how to serve it.
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Cheese
Buying guides, storage advice, cheesemaking and cheese culture.
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100 artículosArticles about Cheese
Arzúa-Ulloa PDO cheese: types, milk, texture and how to identify it
Complete guide to Arzúa-Ulloa PDO: classic, farmhouse and cured types, milk, texture, maturation and identification.
Read the articleSan Simón da Costa PDO cheese: milk, birch smoking and formats
What makes San Simón da Costa PDO distinctive: cow milk, characteristic shape, maturation, birch smoking and authenticity checks.
Read the articleQueso de La Serena PDO: Merino sheep milk, vegetable rennet and creamy texture
Guide to Queso de La Serena PDO: raw Merino sheep milk, cardoon vegetable rennet, maturation, torta-style cheeses and identification.
Read the articleQueso Zamorano PDO: sheep milk, maturation and how to identify it
Guide to Queso Zamorano PDO: Churra and Castellana sheep milk, pressed body, minimum maturation, artisan designation and identification.
Read the articleRoncal PDO cheese: raw sheep milk, valley and minimum maturation
Guide to Roncal PDO: raw sheep milk, production and maturation in the valley’s seven municipalities, texture and authenticity.
Read the articleGamonéu PDO cheese: Valley, Mountain, smoking and cave maturation
Guide to Gamonéu PDO: Valley and Mountain types, permitted milks, gentle smoking, cave maturation and how to identify it.
Read the articleAfuega'l Pitu PDO cheese: varieties, texture, paprika and maturation
Guide to Afuega'l Pitu PDO: Atroncáu and Trapu, Blancu and Roxu, cow milk, acid curd, paprika, maturation and authenticity.
Read the articleTetilla PDO cheese: what it is, how it is made and what it tastes like
Guide to Galicia’s Tetilla PDO: cow milk, characteristic conical shape, soft body, maturation, flavour and authenticity.
Read the articleMurcia al Vino PDO cheese: goat milk, wine washing and how to identify it
What defines Murcia al Vino PDO: Murciano-Granadina goat milk, washed curd, red-wine bathing, violet rind and flavour profile.
Read the articleHow cheese is made: from milk and curd to pressing and maturation
Complete guide to cheesemaking: milk treatment, cultures, coagulation, cutting, draining, moulding, salting and maturation.
Read the articleHow to taste cheese: aroma, texture, flavour, intensity and persistence
A practical method for tasting cheese: preparation, appearance, aroma, texture, basic tastes, intensity, persistence and comparison.
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