This is very exciting, we are about to go on a tour of Spanish cheeses. I managed to get ahold of some Manchego, Iberico and some Murcia al Vino. Today, I am going to talk about one of Spain’s most popular cheeses, a hard sheep’s milk cheese called Manchego.
Tag: Sheep’s Milk
Croatian sensation: Paški Sir
Croatia’s best-known cheese: a hard sheep’s milk cheese from the island of Pag, with notes on aging, serving and wine.
Cappelletta
A very soft, unpressed three-milk robiola from Piedmont that sweats on the plate and is best on warm bread.
Cacio di Roma
Cacio di Roma is a mild, semi-soft sheep’s milk cheese from Lazio, the region around Rome. It is younger than Pecorino Romano and melts well.
Bonrus
Bonrus is a small, mixed-milk, bloomy-rind cheese made from pasteurized cow’s and sheep’s milk, aged 21 days.
Cravanzina
Cravanzina is a small, bloomy-rind cheese from Piedmont, Italy, made from pasteurized cow’s and sheep’s milk.
La Tur
La Tur is a soft, bloomy-rind cheese from Piedmont, Italy, made from a mix of cow’s, sheep’s and goat’s milk.
Robiola Bosina
Robiola Bosina, also called Robiola della Langhe, is a soft, square, bloomy-rind cheese from Piedmont, made from cow’s and sheep’s milk.