In Los Extremadura we offer the best selection of local cheeses (Catalan, Extremeños, Manchego, Zamora, Burgos, Basque, Galician ….) And international (France, Italy, Holland, Germany, Switzerland, Greece, ….).
Always primacy craftsmanship, we offer the best cheeses, globally recognized and rewarded. Types of Cheese
There is such a wide range of cheeses that it’s nearly impossible to make a classification. There are many characteristics that define them, and the degree of aging or curing, the origin of the milk used, texture or fat. Then various types, or characteristics, of these are described.
Denominations of origin
The vast majority of cheeses are identified with the geographical area from which they came. In some countries this can be regulated through designations of origin, which seek to protect the varieties since ancient times occur in a particular area, against producers from other areas who would take advantage of the good name that created the original .
In Spain there are over 100 types of cheese, Asturias there are only 42 varieties. In total, 28 varieties have protected designation of origin, such as manchego cheese or cheese Cabrales.
This geographical indication is regulated for membership of the European Union, although specifics for each of them. It works much like in France, where it is called Appellation d’Origine Contrôlée, dating back to the fifteenth century, the first attempt to protect the roquefort cheese. This cheese was the first to be accredited by modern French law, which already covers more than 40 different cheeses. In Italy the Denominazione di Origine Controllata protects cheeses such as Parmesan (Parmigiano-Reggiano under the brand), in Greece the feta cheese, or the United Kingdom to stilton and cheddar.14
Types of milk used
The most commonly used in the manufacture of cheese milk is whole cow’s milk, mainly because there is more milk production. The cheeses made from cow’s milk come from fertile areas unfit for cattle, as the plains of northern Europe, the Alps, the Pyrenees and the Cantabrian Mountains. Today the production of these cheeses has spread worldwide, with the use of milk from dairy farms.
Clear examples of cow cheeses are Dutch gouda, Swiss emmental, or cheese nipple Galicia, all with texture, flavor and similar color. In general, cow’s milk gives the cheese a softer than other types of cheese flavor, though it depends on many other factors, so it is easy to find cheeses from cow very strong flavor, such as German Harzer Käse, or Italian gorgonzola.
Whole cow’s milk is very rich in fat, so it is common to use skimmed milk, or skimmed, in order to reduce the fat content. However, fat is one of the elements that most influences the flavor of cheese, and as a rule, use skim milk is synonymous with loss of flavor.
In Mediterranean areas, where not many cows is more common to use milk from sheep or goat, which gives a touch of acidity to cheese. The Castilian cheese, Manchego, Roquefort, or feta is made from sheep’s milk. An example of goat cheese with denomination of origin is the majorero cheese made in the Canary Island of Fuerteventura. It is also possible to mix different kinds of milk, as in the case of cheese Cabrales (Asturias, Spain), in which a mixture of cow, sheep and goat is used.
Milk many other mammals such as buffalo mozzarella in the original (today cow’s milk is also used) is also used, but it is much more difficult to find, compared to the milk already mentioned.
Fresh cheeses are those wherein the preparation consists only and dehydrate curdle milk. These cheeses are exempt from additional conservation techniques, so much less time endure unexpired. Its maintenance could be compared to that of yogurt, it is necessary to keep in refrigerated places. The fact process milk lesser extent makes them smooth flavors and textures inconsistent.
With these features, are used as salad ingredients like cheese of Burgos, one of the most consumed in Spain. In Italy quintessential cheese is mozzarella salads, which is made by introducing milk curd in hot water, so that mass are created in the form of balls due to the temperature. In parts of southern Italian mozzarella is consumed within a few hours of preparation. Mozzarella is also used as the ingredient of the pizzas, however, to do a variety dehydrated, not corresponding to a fresh cheese is used.
Fresh cheeses are also used in desserts, or as an ingredient in sauces. The Italian mascarpone and German quark are examples, very creamy textures.
Curing the cheese is maturing thereof, in a process in which dry and further conservation techniques are applied, such as salted or smoked. The time required to consider a cheese and cured may vary from one to another, but generally a minimum of eighteen months or two years is required.
The curing process makes for a much more hard and dry texture and the intensity of its flavor, highly desired property among cheese lovers increases. However, many people do not tolerate strong flavors, so it is easy to find different curing variants for the same cheese, usually cataloging and tender, semi-cured and cured.
Examples of cured cheeses can be the manchego cheese or gouda. However, gouda is usually exported to cure approximately half a year, while in South Holland can find more stale and may extend to two years.
Grana padano-El and Parmesan also heal, thereby exceeding three years time. Have an extremely hard texture, which facilitates its consumption grated form as seasoning or Italian pasta filling.
Recently it has begun marketing in Spain a variety of canned cheese, can be stored for several years unopened and varied see any features.
Bagel with cream cheese.
The cheese has a strong natural state, however it is possible to obtain a creamier texture significantly increasing the amount of cream, and therefore fat. These types of cheese normally consumed with bread, being common to use them on toast.
Certain French cheeses have a great tradition for its creamy texture. The camembert cheese, brie-like features, is one of the most famous, florida characterized by its white bark, consumed with cheese and adds a touch of bitterness. The appellation of origin of the cheese market forces him to always round, and included in a wooden box.
A type of cheese production is the most modern cream cheese, cream cheese commonly called. It is a white cream, distributed similar to butter or margarine tubs. It is widely consumed at breakfast and desserts, and a variety of United States is the main ingredient of some cheesecake.
In making desserts are often used cream cheese, combined with sweet flavors. An example of this is the cream of mascarpone cheese, widely used in developing tiramisus. The quark is also used in many dessert recipes in German or Austrian cuisine.
You can also find semicremosa cheese texture, can not be considered as solid or cream, and cake Casar de Extremadura in Spain. This cheese, but can be consumed raw, is typically a few minutes to be cooked in the oven, so that it is fully or partially liquid. Like the camembert, has a flowered consumed by the cheese rind those who like strong or bitter flavors.
Green or blue cheese
These cheeses are distinguished by the presence of mold, which gives them their green color or blue. Maybe it’s the variety that more rejection can cause eye, due to color and strong odor, which may remind the decomposition. However, its intense flavor is one of the most appreciated by gourmets cheese.
To achieve the proliferation of mold cheeses must be stored in places with very high humidity, normally around 90%. Excellent places for it has traditionally been the caves. Proliferating mold cheeses are usually of the genus Penicillium, in which a number of species are known in the cheese that are located, such as Penicillium camemberti (in Camembert crust), or Penicillium roqueforti cheese roquefort. A totally false popular belief is that these cheeses contain worms or larvae; cheese that contains worm is cheese of Sardinia.
One of the frequently called “king of cheeses” is the roquefort, produced in the French caves of Roquefort-sur-Soulzon, according marks its protected designation of origin. Other famous cheeses for their molds are Asturian Cabrales cheese, stilton cheese from England, or Italian gorgonzola cheese, which can be found in one (although slightly spicy) sweet variety, and one much stronger and spicy flavor.
It is a type of cheese manufactured and distributed only in Dominican Republic, with a salty mozzarella-like features. It is very popular in this country a cultural tradition and production. Occurs with milk curd, salt and an additive, by the same techniques for over 50 years. Its low cost makes it a good choice for passersby to supplement their diet.
His name is unrelated to their manufacture or taste, but the way in which the cheese balls are formed by a group of like “leaves” of cheese, which can be peeled layers.