![]() Like Roquefort cheese, Ossau-Iraty is also AOC-certified. Ossau-Iraty is a type of unpasteurized cheese with its origin in the Northern Basque region of France. The cheese can also be served as part of a cheese platter or paired with dried or fresh fruits. Some people like pairing Roquefort with dry red wine. It makes a great filling for tarts and pies. You can also pair it with quiches and pasta dishes. Roquefort is commonly used in dressings and as a salad topping. It’s recognizable by its white to pale yellow color and moist, but crumbly texture. The original Roquefort has a salty, sharp, and tangy flavor with a creamy, rich texture. The cheese is aged for three to nine months. The curd is then inoculated with penicillium spores and the mixture rests for at least two hours. Roquefort cheese is made from unpasteurized sheep milk and then combined with salt and rennet. Other French cheeses are known as bleu cheese. That means that only cheese processed in Roquefort should be labeled Roquefort cheese. The cheese is protected by AOC guidelines, which are part of French laws. The popular French cheese was originally known as Emperor Charlemagne’s favorite cheese and was referred to as the cheese of kings and popes. Roquefort is a soft blue cheese made from sheep milk. That means real manchego cheese has a seal to indicate its authenticity. Note that manchego cheese is PDO certified and protected. You can pair your manchego cheese with fig cake or enjoy it with a glass of fino sherry. The cheese can be used in savory pastries and sandwiches. Additionally, this type of cheese has a mellow taste with hints of nuts and caramel. Its butterscotch color makes it easily recognizable. Mature manchego cheese has a dry and crumbly texture. Some have a tangy flavor with hints of fruit and grass. You’ll notice that younger manchego versions have a slight sour cream taste. Young manchego cheese is supple and moist. ![]() You can find two types of Manchego cheese, mainly the industrial types made with pasteurized or unpasteurized milk, and the farmhouse version made with unpasteurized sheep’s milk. These sheep are raised in the La Mancha region. It’s originally from the region of La Mancha, Spain. Manchego is one of the popular types of sheep milk cheese. ![]()
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