Category Archives: Gastronomy

Gastronomy is the science and art that studies the relationship of human beings with their food and their environment or surroundings. The gourmet is the individual who cares about this art.

It is often mistakenly believed that the term gastronomy only has to do with culinary art and cutlery around a table. However, this is a small part of the field of study of this discipline: it cannot always be said that a cook is a gourmet. Gastronomy studies various cultural components, taking food as its central axis.

In addition to studying how people are connected in terms of their nutrition, it also studies their origin, this means that factors such as customs, place, religious creed and history are studied, these four components are also the objects of study that gastronomy used to thoroughly study its provenance. Preparation techniques, cooking times and ingredients are involved in preparing a recipe.

Gastronomy is the study of the link that human beings have with their diet in relation to their environment or surroundings. Its name comes from the Greek “gastrós”, which means “stomach or belly” and “nomos” which means “law”.

Many times we associate gastronomy only with the culinary art and the characteristics around a restaurant, but that is not correct because this professional and cultural area is not limited exclusively to the preparation of dishes itself.

A professional in gastronomy possesses the skills of a cook and understands many other areas, such as administration, for example.

In other words, gastronomy studies the various components that make up the relationship with food from a cultural point of view and a chef is in charge of preparing dishes and organizing a kitchen.

Artisan cheeses coming of age. Part 1

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.

Continue reading Artisan cheeses coming of age. Part 1

Jam made with love

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.

 

 

 

 

 

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“City of Sansueña” A Solemn Cheese. Part II

“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 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.

 

 

 

 

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Cheeses Ruperto a cheese tradition

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.

Continue reading Cheeses Ruperto a cheese tradition

Dehesa LOS LLANOS: The most awarded cheese in Spain

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.

Continue reading Dehesa LOS LLANOS: The most awarded cheese in Spain

Great News for Madrid Fusion 2020

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.

Continue reading Great News for Madrid Fusion 2020

Canned and traditional preserves: Canned Serrats-Part 1ª

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.

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.

 

 

 

 

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An artisan cheese with its own stamp

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.

 

 

 

 

 

 

 

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Promises with a future in the Madrid Fusión 2019 contest

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

Continue reading Promises with a future in the Madrid Fusión 2019 contest

Campollano a cheese from the land of La Mancha made by craftsmen

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.

Continue reading Campollano a cheese from the land of La Mancha made by craftsmen

Sansueña cheese Homogeneous, Soft and Traditional

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.

Sansueña cheese

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

What wine to choose to pair with fish and seafood

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:

What wine to choose to pair with fish and seafood

Traditionally it has always been said that the wine that best accompanies fish or seafood is white wine, but today there are many red wines that, due to their composition and characteristics, can perfectly accompany these raw materials.
However, here we are going to give some white wine guides to accompany these meals. Continue reading What wine to choose to pair with fish and seafood

Top 10 Spanish Gourmet Products

Top 10 Spanish Gourmet Products. In the last months they emphasize the importance of these products of a very high quality.

1.-Peppers of the piquillo of Lodosa

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.

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Quesería Tierras Altas: 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.

Highlands Cheese Factory

Cheese creams are made in this cheese factory.
Located in the Soria locality of San Pedro Manrique, they hide the pleasure of enjoying the cheese in a different way.
For Inma Herráez Hurtado, manager and alma mater of this company, soriana of adoption since 1999 and Extremadura of origin:
“The cheeses we make are of supreme quality and artisanal, because we do everything by hand. There is not a single machine, there are only the hands to melt and mature the cheeses. ”
La Quesería Tierras Altas, began its journey back in 2012.
Its novelty lies in the presentation of cream cheese pastry sleeves, with utility patent.

They are being very well received in the world of hospitality and catering, as well as by the consumer in general, for their easy handling.

PRODUCT ‘KOSHER’

Innovating in a world as traditional as cheese is complicated, says the manager, Inma Herráez.
So we must sharpen the ingenuity, but in Quesería Tierras Altas know that the ingenuity allows you to keep the quality intact and reach tables that others can only dream of.

The company was born only five years ago, when a Valladolid cheese enthusiast, Ignacio Velasco, decided to install the factory in Tierras Altas (Soria-Spain).

To ripen the dairy products and turn them into spreads.

He recently retired and today the witness is held by Inmaculada Herráez, creativity and illusion in its purest form.
Within this innovation we are introducing ourselves, says the person in charge of the Cheese Factory, in the world of food for Jews.

“We are working on kosher cheese”.

” That is, elaborated under the guidelines required by practicing Jews and that suppose, for example, utensils that have never been in contact with the flesh “.

“A rabbi comes for four or five days to supervise the manufacturing process and by the end of the year we can be in seven countries,” says Inmaculada Herráez.
This step we have taken does not mean creating a new brand. It is rather a new seal that we want to give our face creams open new business experiences.
Make our cheeses known to the different communities and adapting to what the current demand.

International Impact

Although demand is scarce at the national level, “outside of Spain we are having great success,” he says.
“For me it is very important because it is opening doors,” he says and adds that also because “the label of ‘produced by Inmaculada Herráez’ will reach other countries.

“With the signing of an Extremaduran cheese shop that fell in love with Tierras Altas and puts its grain of sand in one of the most unpopulated regions of Europe.
“I continue to make the same products with creams and cheese,

” he explains, but I have incorporated a patented and innovative line.

It’s about the sleeves, “just like the pastry makers do, but with cream cheese.”

“Right now it is what is most successful because it is very comfortable for any cover. Save work to those who buy it, “says the cheese maker.
For the time being I have tried the SHEEP CHEESE CREAM WITH BOLETUS EUDULIS, which has pleasantly surprised me.
It has a strong flavor at the beginning but leaves a bitter aftertaste that is pleasant to the palate.

Cheese Creams

SHEEP CHEESE CREAM
this classic cream, is soft, and great to accompany with honey to be a delicious dessert.

CHEESE CREAM WITH BLACK TRUFFLE
Ideal for mid afternoon take a toast with it to enjoy both its aroma and taste.
And it could not be missing in the land of the Torreznos:
THE CREAM OF SHEEP CHEESE WITH TORREZNO.
special to taste it as an aperitif, very tasty and in which that soriano touch is appreciated with pleasure.

“The sleeves I sell mostly to distributors, but I also prepare smaller, half pound,” he says. The innkeepers themselves can see their ideas reflected, in addition, with new ingredients.
This is so and tells us that for example in particular from Cádiz.
I call myself a chef to tell me that because of this fashion, bluefin tuna, and if I could prepare a cream with that ingredient, and I said yes, without any problem I did.
They have also asked for me with nuts. “It’s something that is personalized, but always based on my own cheeses.”

In fact, the presentation in pastry bag is patented.
“I do not manufacture under any other brand or for anyone else. It’s a bit like a son, “he says.
Of course, it has left traveler and already has demand in almost all of Spain and in more than ten countries.

The quality

The secret of this success tells us that this in addition to the novel presentation, resides in “the quality of cheese.”

“I do not make cheese creams with 5% product and 95% additives to correct the taste.

Here it is the other way around, take the cheese and the melting salts so that it can be spread, because otherwise it would be impossible.

It does not carry rare preservatives and that gives it quality, “he says.

An advice

There are people who ask me how you can put a good cheese to melt. I answer very easily is that we use the same cheese that is sold whole. We simply take advantage of those that have some small aesthetic defect, for example, a crack. It is a perfect cheese, only it is not attractive to the eye.
There are also those who send us their cheeses so that my hands and that of a person that helps me turn them into delicious creams easy to handle and for all tastes.

https://www.queseriatierrasaltas.com/

The pairing for daring palates. By Angel Marques Avila

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.

Beginning of the Expedition

The experience begins by opening the mouth with an APERITIVE, consisting of Idiazábal croquette and pear compote Bao; of bacon and kimchi. To accompany this dish we take a Gin Tonic with LARIOS 150 & ROYAL BLISS CREATIVE Tonic Water Kaffir lime and lime twist that enhances the two appetizers proposed and prepare the palate for the rest of sensations that you are about to experiment with the following dishes .

The next match corresponding to the section of FISH.

It was composed of Tiradito with green curry, pico de gallo and passion fruit gel. To escort this dish we take VODKA VOX & ROYAL BLISS EXPRESSIVE Orange Syrup fruit passion and grapefruit twist.

The different food plates

Next is the time of the PASTA.  Through the Gnochi of roasted pumpkin with Manchego cheese sauce, bacon and rocket shoots.

For this dish, the Cardenas bartender prepared a cocktial composed of gin, LARIOS 12 & ROYAL BLISS YUZU SENSATION BITTER Angostura and orange twist.

With the following plate of PRESA IBÉRICA charcoal with pineapple and ginger chutney. It was the turn of tasting Dominican rum BRUGAL EXTRA AÑEJO & ROYAL BLISS IRREVERENT GINGER ALE Ginger and twist of grapefruit.

The dessert

 

And to conclude this tour, we arrived at the dessert composed of a creamy with raspberry and apricot with eucalyptus candy.

Here comes the moment of the gin LARIOS ROSÉ & ROYAL BLISS BOHEMIAN BERRY SENSATION Aroma of strawberry and orange twist.

Calm atmosphere enlivened by a duo composed of guitar and singer that offered all kinds of ballads and melodic songs. The room under the baton of Manuel Infantes gives an attentive and fast service. Frankly, there are too many terms because what you have to do is come and experience it yourself.

You will live a frankly unforgettable moment and you will surely repeat it.

CAVIAR A SCARCE AND EXCLUSIVE LUXURY. – By Ángel Marqués Ávila.

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.

History of Caviar

Thus, with more than 50 years of experience in fish farming, and three facilities, including two of the most important sturgeons in Europe, today they are one of the largest sturgeon aquaculturists in the world, the most important of A. naccarii, and the first with ecological certification for caviar and sturgeon.

In Spain from always and up to the 70s, sturgeons were fished for their meat and roe. Both on the shores of the Mediterranean and the Atlantic, and along the Guadalquivir, the Ebro, the Duero and the Tagus.

These famous rivers of the Iberian Peninsula were traced by sturgeons loaded with roe to reproduce, of the species A. naccarii and A. sturio, and even in some cases the famous Beluga H.huso.

From the 30s to the 60s, the production of Guadalquivir caviar was developed (Acipenser naccarii). Being one of the two European caviars together with the French (Acipenser sturio).

Historically, Iberian caviar was, as in France or Russia, a famous and desired delicacy.
In fact, there was a brand of Iberian caviar that was exported, with great success, even to Russia. Several tons were harvested each year.

During these decades, the overexploitation of this Iberian species for its caviar, as well as the construction of the Alcalá dam in the Guadalquivir, caused its disappearance.
Only some wild specimens of A. naccarii that traced the Po in Italy remained.

 

The Caviar of Riofrio

In Spain, and specifically in Andalusia as in all regions of the world where the sturgeon was caught for its caviar, the populations practically disappeared due to the deterioration of its habitat and above all due to its overexploitation.

CAVIAR DE RIOFRÍO after more than 20 years of research and development has managed to dominate the breeding of this native species native to the seas of Southern Europe and its rivers: the Acipenser naccarii.

This company has the largest population in the world, with more than 600 tons of naccarii. What allows it, respecting wild populations, produce a high quality sustainable caviar.
Good things require time, patience and care.

The first thing that differentiates our naccarii caviar from others, says its Production Manager, and biologist Alberto Domezain Fau, is that our females need about 16 years of breeding.
Twice as long as most of the usual market caviar.

To this we must add the conditions in which our sturgeons are raised, because our facilities are located in open natural environments, where the sun, natural air and pure water of the rivers that nourish our pools constitute the base that has allowed to achieve an ecological breeding process.

The result is a European ecological certification, controlled by official organisms and agencies of sustainable development, in all those natural and technical parameters that give these caviars a great purity and security to guarantee the greatest pleasure of the clients.
This philosophy makes it easy to identify those products that have a series of specific characteristics that confer a quality level endorsed by an official agency such as the Junta de Andalucía through the Ministry of Agriculture and Fisheries.

ECOLOGICAL AGRICULTURE OF THE EU

The organic farming logo of the EU offers consumers full guarantees that the origin and quality of food and beverages meet the requirements set out in the EU Organic Agriculture Regulation.

Proof of this is that Cervantes already mentioned the caviar in Don Quixote (1615): “They stretched out on the ground, and, making tablecloths of the herbs, put on them bread, salt, knives, walnuts, slices of cheese, bones of ham. , that if they did not let themselves chew, they did not defend being sucked.

They also put a black delicacy that they say is called caviar and is made from fish eggs, a great wake-up call. ”

ECOLOGICAL

It is the first ecological certified caviar in the world, fresh and soft.
With the right point of salt so as not to hide its varied marine nuances and nuts.

A delicate process of elaboration by our experts guarantees the maximum quality of the product.
Having no added preservatives, or having undergone ripening or oxidation processes, it preserves all its delicate nuances of flavor intact.

Both in the primary taste and in its delicate aftertaste. It is the authentic fresh caviar that the Czars ate.
This ecological caviar is available in exclusive glass jars that guarantee optimal conservation. Available in two Classic and Classic categories and Excellsius.

TRADITIONAL

Following the traditional techniques of Iranian preparation, we obtain a caviar with the right point of maturation and salt, soft texture and intense flavor.
This company manages to unite the best qualities of Caspian caviars with the unsurpassed raw material of RIOFRÍO.
It is the traditional caviar is packaged in metal cans with a wide range of formats from 10 g up to 1 kg.

RUSSIAN STYLE

This product has the peculiarity that it is an elaboration of Riofrío Russian Style Caviar, which is based on the purest Russian tradition used since the time of the Tsars and applied by the experts of this company with the right point of salt (Malossol Style) to preserve the purity and quality of the freshest caviar.
Available in classic metal can format and in two usual categories Classic and Excellsius.

SOUL OF CAVIAR

This variety is pure Caviar, which will bring feeling and personality to your creations.
Elaborated for its sprinkled application, it will give an extraordinary and creative touch.
Molinillo with ceramic mechanism 30 g. – Recharge with 30 g.

It also appears in DADOS DE CAVIAR. This technique has been developed by RIOFRIO. Based on a new concept for the world of high catering and cocktails.
After many years of research from its R & D department, it has achieved an optimal result for the market.

Always keeping in mind and respecting the essence of the original product, the authentic Caviar.

Getting a different and exclusive way to take authentic caviar. In cocktail format, shot, skewer or as an ingredient of the best culinary creations.
It comes in a pot with 25 dice with a net weight of 30 g.

Certifications

Alberto Domezain Fau, Biologist and Production Director Caviar de Riofrío S.L., tells us:
“that the ecological caviar of his fish farm is the coolest we have”.

It is the type of caviar that was taken in the production areas and we consider that it is our best product.

Although many people have become accustomed to caviar with preservatives, which has much stronger flavors.
He declares that the RIOFRÍO fish farm was the first in the world to obtain the certification for ecological Caviar.

In the world at the moment there are only three certified farms in ecological production of sturgeons and caviar;
• the first one that achieved it after many years of preparing it was the Riofrío fish farm. Riofrío Caviar, with its first production of caviar in the year 2000.
• The second was the Yesa fish farm, from CAVIAR PIRINEA. Certified in 2008 and with its first production of caviar in 2012.
• The third and last one for the moment is a fish farm in Canada, which has been certified in 2.017.

For RIOFRÍO it has “taken a great effort to be pioneers in the ecological production of caviar.”
The caviar of this fish farm lives in a spring that springs from the Sierra.
A torrent of natural water, pure and crystal clear. In a natural environment and protected, preserved, respected to achieve an organic production and its European certification.
“Those rare and exclusive eggs were consumed for centuries in traditional salted fish”.

Presentation of caviar

To present the caviar, it must be served in a deep glass container. This is placed in another container filled half of the snow (broken ice).
The caviar is decorated with watercress and served by sending slices of English bread (even better than brown bread) spread with lightly salted butter, pieces of lemon and finely chopped chives.

It is one of the luxury gourmet products par excellence. The shortage of production, in addition to its tasty flavor, make it a super luxury snack.

Hundred Per Hundred Gallego cheese

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.

Gallego Cheese

 

One Hundred Cheese for One Hundred Gallego

Cheese made from cow’s milk that, after a production process that includes the phases of:
• coagulation,
• cut curd,
• disheveled,
• Kneaded and salted,
• molded,
• pressed,
• maturation and,
• in your case, cured.
The cured cheese has a slightly differentiated crust and its paste, yellow in color that can reach intense yellow, has a hard consistency at times and always firmer than buttery.
Its flavor is somewhat metallic, spicy and dairy, with characteristic aroma.

As regards fresh cheese, it does not have a differentiated crust, the dough is white and granulated, soft, clayey to the touch, unctuous, melting on the palate.
Its taste and aroma are reminiscent of the milk from which they come, slightly acidic.
From my personal tasting, I prefer more for the latter, the first one, the curing is difficult to direct in the mouth, because it sticks a lot to the palate, and throat and to be able to swallow it is necessary to drink liquid.

I could only take it by adding honey, but still.
However, the fresh is very grateful to the palate and with honey or just delicious.

CEBREIRO.

Production area covers thirteen municipalities in the eastern region of Lugo.

Milk used is that of the healthy cattle of the breeds Rubia Gallega, Pardo Alpina and Friesland, reared in the area.

The cheese is made with pasteurized whole milk and rennet of animal origin or other authorized.

The zone protected by the D.O.P. “Cebreiro” presents an oceanic mountain climate. It is characterized by the strong degradation of the maritime influence and by the accentuation of the continental characteristics.
This is an important limitation for agricultural activities.

A large part of the territory, above 1,000 meters of altitude, has a temperature regime that could be characterized as “very cold”, within what are the general conditions for Galicia, with a frost-free period of less than 5 months .

As a consequence of the unfavorable conditions of the environment, livestock activity is fundamental for the economy of the area because the climatic, soil and orographic conditions are less hostile to agriculture, due to the presence of good natural meadows and pastures (although on small areas), due to the possibility of using as pastures the numerous areas of mountains and the adaptation of livestock to the climatic rigors

ANCESTRAL CHEESES

The origin of these cheeses is attributed to the first monks who settled in the town of Cebreiro entry point in Galicia of the French Way.

Main route of pilgrimage to Santiago to attend the hospital that was built in the late ninth century to meet the needs of pilgrims.

Throughout the centuries, pilgrims tasted cheese in the mountains of Cebreiro and made it known throughout Spain and Europe.

The documentation kept in the National Historical Archive and in the General Archive of Simancas, allows us to sketch curious notes related to the dispatch, on an annual basis, of cheese made in Cebreiro for consumption by the Portuguese Royal House during the reign of Carlos III.

Cheese was made in their homes by the villagers of the region (mainly women) from November.

The consignments always consisted of two dozen cheeses.
It was carried out in the last fortnight of the year, taking advantage of seasonal coldness for its best conservation.

To be delivered in the first half of January as a treat to the Queen of Portugal.

Other aspects

In addition, various documents of the eighteenth and nineteenth centuries also credit the notoriety that had Cebreiro cheese at that time.

Going now to more recent bibliographical references, in the book “General Geography of the Kingdom of Galicia (1936)”, information is collected regarding the cheese of Cebreiro, its characteristics and way of elaboration.

Later, and already in the sixties of the last century, Carlos Compairé Fernández, scholar of Spanish cheeses in general and Galician in particular, published several works in which an extensive study of these cheeses is made, including chemical and bacteriological analysis.
We could say that they are the first scientific studies on them.

In the “Spanish Inventory of Traditional Products”, published by the Ministry of Agriculture, Fisheries and Food in 1996, it includes, in the chapter dedicated to cheeses, a wide range of information about Cebreiro cheese, with information about its characteristics, its way of elaboration, its history and its economic importance.

The pilgrims who enter Galicia on their way to Compostela through the town of O Cebreiro appreciate the uniqueness of the “pallozas”.

Houses with thatched roof of pre-Roman origin, the hospitality of its people, the legend that places the Holy Grail in the sanctuary of the town and, without a doubt, the taste and presentation of the cheeses made here.

Currently, the production area of ​​the Protected Designation of Origin Cebreiro includes the municipalities of:
• Pedrafita,
• O Caurel,
• Cervantes,
• Triacastela,
• As Nogais,
• Navia de Suarna,
• Becerreá,
• Baralla,
• Baleira,
• Castroverde,
• A Fonsagrada,
• Láncara e Samos.
The “Queixo do Cebreiro”, ideal to take alone, with honey or with fruit candy.
It is also an ingredient of enormous possibilities for dishes of all kinds.

By ANGEL MARQUES DE AVILA. Journalist.