The taste in pastry bag. At Quesería Tierras Altas, they make some cheeses that remind me of the true flavor of the old transhumant herds. That thanks to its vast pastures in sturdy but beautiful landscapes, the harshness of its climate and the inhospitable nature of the place give rise to an authentic cheese.
Continue reading Quesería Tierras Altas: The taste in pastry bag
Caviar scarce and luxury. Caviar is a rare and exclusive luxury. Today we are going to talk about Caviar de Riofrio that comes from the Industrial piscícola navarra that began its journey in 1956 and extended to its current facilities in Andalusia (Riofrio) in 1963.
Hundred Per Hundred Gallego cheese. It is a fresh cheese of white paste, soft and granular, made with cow’s milk.
Completely natural without preservatives or additives.
What wine to choose to pair with fish and seafood. Many times when we go out to eat or dine at a restaurant and we want to eat fish or seafood, we have a good idea of what to choose:
Continue reading What wine to choose to pair with fish and seafood
Wine and vegetarians. vegans. They are the strictest vegetarians, that is, those who do not ingest animal meat or its products.
Artisan cheeses coming of age. Spain has always been a land of livestock farmers, and where there have been goats, cheese has been worked as a way to take advantage of sheep’s milk.
Artisan cheeses coming of age. Spain has always been a land of cattle farmers, and where there have been goats, cheese has been worked as a way to take advantage of sheep’s milk.
From the Middle Ages to the present day it has been preserved as a traditional element that appears in numerous fiction books as part of the meals of its protagonists, as well as in kitchen manuals.
Jam made with love. The history of this family business MONTSERRAT RULL, begins in the nineties of the last century in Alforja, a picturesque town in Baix Camp, Tarragona province.
Although the hazelnut had been in crisis for several years in the main crop – almost the only one in the municipality – the prospects for the future were very bad and Joel Salvat, and his family, thought that alternatives had to be found.
And that’s when the light bulb went on that the quince crop could be expanded. It was a tree that in a very small scale was present in all the games of the term, and that it resisted very well any excess of the climatology: cold, heat, drought or other environmental factors. In addition, the fruit, the quince, was very easy to make – all the grandmothers made quince meat in their houses in the area.
“City of Sansueña” A Solemn Cheese. Part II. Juan Uña (founder) tells us that something to highlight is that “we have achieved homogeneity in the product throughout the year, using artisanal manufacturing, but very controlled.”
And something that makes our cheeses have that characteristic DNA resides in the making of our cheese, he explains, all manufacturing practices are aimed at preventing whey from leaving the curd.
Continue reading “City of Sansueña” A Solemn Cheese. Part II
Anchovies from Santoña with their own name. Anchovies in butter, that is the novelty that ANCHOAS REVILLA has put on the market, it is about recovering a tradition of yesteryear.
The Miguel Ángel Revilla cannery, originally from Santoña, is the one that has decided to rescue this way of preparing anchovies.
But to know better where it comes from, it is necessary to go back to 1883, when a Sicilian cannery stepped on Santoña for the first time in search of anchovies, which in Italy were consumed almost massively.
While, in Spain, this fish used to be used as bait for fish that had a higher value in the market, such as the case of sea bream.
Cheeses Ruperto a cheese tradition. This Murcia Cheese Factory whose head Lorena Madrid is in charge of production, with which we dialogue while visiting its facilities, tells us that his family has been dedicating himself to cattle for over 100 years.
His grandfather Ruperto dedicated his whole life to the care and breeding of cattle. Your experience and wisdom is our best heritage.
Three generations dedicated to sheep, learning and improving the techniques of different fields (breeding, feeding, milking, etc.), we decided to change the cattle from Lacaunne for milk cattle. Today we have the latest news and the most innovative facilities for process optimization.
And getting into the matter about the role of the current woman in Spanish business life about whether she is discriminated against or not, she is a farmer and, above all, a cheese lover, who in addition to her vocation has become her profession, responds.
Dehesa LOS LLANOS: The most awarded cheese in Spain. If there is any more awarded cheese in Spain, that is CHEESE DEHESA DE LOS LLANOS. Since 1893 he has been making cheeses with a commitment to nature and tradition.
This policy, carried out for many years, has been achieved as the director of the Commercial and Marketing Department, Ana Simarro Candel, points out:
“We are the only active cheese factory in Spain that has received the Best Cheese in the World award at the World Cheese Awards 2012 for our Gran Reserva.”
This executive of the Cheese Factory tells us that the Dehesa de Los Llanos project is a 10,000 Ha farm.
Founded in the 17th century, located in Albacete. We are farmers and ranchers.
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Great News for Madrid Fusion 2020. REALE SEGUROS MADRID FUSIÓN 2020 will be held from January 13 to 15, and among the novelties highlights the growth that this edition will experience, and for this the organization will try to meet the large demand for space that each year generates the congress.
This edition will feature more exhibition meters and new thematic areas. For this reason, the possibilities of participation will increase for all companies interested in being part of the most important gastronomic summit of high cuisine in the world.
Reale Seguros Madrid Fusión celebrates its coming of age in 2020 and is boiling.
Traditional and artisan preserves: Canned Serrats. We begin the second part of this article on the exciting subject of canning.
On this occasion we will talk about Bonito and Anchovy, two star products of the entire canning industry.
Canned and traditional preserves: Canned Serrats. Traditional and artisan preserves have their own name, Conservas Serrats.
Without hesitation, within the companies that today make up the Basque canning sector and the Biscay in particular, there are many of proven historical tradition.
If we briefly review the evolution of these companies with a greater historical tradition, it seems necessary to address the issue through Bermeo (Biscayan municipality of the Busturialdea region), without a doubt the center of greatest concentration of resources of this nature in the past.
Continue reading Canned and traditional preserves: Canned Serrats-Part 1ª
Quality organic and artisanal cheeses from Murcia with class. Are those manufactured by CASA RUPERTO.
It is a family business, dedicated to agriculture and livestock, has its headquarters in the Casa Nueva farm, in the hamlet of El Mirador in the town of San Javier( Murcia).
Although they have been in the sector for a short time, little by little they have been making space in it, due mainly to their identity.
Own production and a manual and artisan work in everything they do, and carry out, it gives a quality to their cheeses difficult to match. In these two qualities is where they daily test all their senses and knowledge.
Continue reading Quality organic and artisanal cheeses from Murcia with class.
An artisan cheese with its own stamp. The peculiar climatic characteristics of the island of Fuerteventura have allowed the development of an autochthonous goat breed; the Majorera goat With this milk the farmers of the area have been elaborating this cheese in a traditional way.
One of the historical cheese factories in this area is ARTESANOS LA VISTA. It is born from the hand of a couple of majoreros, Domingo Rodríguez and Agustina Martín.
They started with a handful of goats almost 30 years ago, making the right cheeses a week to live.
Over time they manage to increase their cattle to close to 1000 majoreras goats. But they have never abandoned tradition and craftsmanship, because each of their cheeses is still made by hand.
In Seville the quality and seasonal cuisine is called Dmercao. A restaurant that combines the best of Mediterranean cuisine, with the personal touch of chef Jorge Manfred, to fill our palate with sensations.
A kitchen of seasonal products, managed masterfully by its chef.
Continue reading In Seville the quality and seasonal cuisine is called Dmercao
Promises with a future in the Madrid Fusion 2019 contest, are now a reality.
In this edition seven professional young chefs will compete for the 2019 Revelation Cook Award, in the XVII edition of this award.
The winner will be revealed on January 30 in the Congress auditorium.
By Ángel Marqués Avila. Journalist
Campollano a cheese from the land of La Mancha made by craftsmen.
At the beginning of the 20th century, the great-grandparents of the present owners were Cattle Ranchers.
They made artisan cheeses from Cabra and Manchega sheep cheese when the animals brought them milk in the spring season.
In the middle of the century, his grandparents used to make fresh cheese that they sold to all the inhabitants of the town and neighboring towns. These were valued for their good work.
Sansueña cheese Homogeneous, Soft and Traditional. Lácteas Zamoro, is a family business. With more than 25 years of experience and dedication to the production of raw milk sheep’s cheese.
With modern facilities, in which it has been able to combine perfectly the traditional methods of elaboration with the adaptation of the new technology and the constant renovation to the demands of the market.
A unique cheese. The main asset that the company has is the cheese itself.
It is an old sheep cheese made from raw milk, marketed under the name CITY OF SANSUEÑA. Continue reading Sansueña cheese Homogeneous, Soft and Traditional
Top 10 Spanish Gourmet Products. In the last months they emphasize the importance of these products of a very high quality.
Peppers are peeled one by one without submerging them in water or chemical solutions; Thus retain all their natural characteristics, and then are roasted by direct flame. To be of Lodosa, they have to peel without touching the water. In addition, they are controlled by a Regulatory Board.
The pairing for daring palates and you can enjoy it. If you are young, modern and foodie, willing to try new experiences. This winter you have an appointment at the LARIOS CAFÉ in Madrid.
For this new experience, the chef NACHO GARCIA, with experience among others JOAQUIN FELIPE or MARTIN BERASATEGUI, has designed (together with the team of LARIOS CAFÉ and ROYAL BLISS).
A combination of 5 dishes and 5 cocktails made with different tonic ROYAL BLISS, prepared by ALEXIS CARDENAS, that will take you along a road full of inexpressible emotions.
