Quesos de España

By your local queso expertas, Jenna Woods and Audrey “Guns” Ayres

Queso de Tetilla - Tit cheese

Named for it’s distinctive shape, this Galician cow’s cheese is best served with the delicious pan Gallego (Galician bread).  Give it a try once you’ve found yourself on your pilgrimage to Santiago de Compostela.

Queso de Tronchón - Cheese of Tronchón

If you fancy imbibing a little culture, and your preferred method is gustation, try out this blended soft cheese mentioned in Cervantes’ Don Quixote (the Shakespeare of Spain).

Torta del Casar - Tarte of Mariage

It takes an entire herd of sheep to make 1kg of this cheese.  During it’s production it is coagulated with cardoon, a wild thistle, making this cheese quite exceptional.

Also, the Spanish named this cheese’s region Extremadura – literally, extra mature.

Queso manchego - Manchego

Produced in Castilla de Mancha, this sheeps cheese is traditionally served drizzled with olive oil to tapear (as part of a traditional tapas feast).

It is best accompanied by Jiminez sherry, or Soop.

Irrelevantly, Castilla de Mancha means Castle of Stain.

Queso Mahón - Cheese of Mahón

Named after the port of Mahón, on Minorca, this cheese is lovingly hand rubbed (probably by blind orphans) with butter, paprika or oil during it’s maturation.

This advice has been forwarded to Prof Walters.