{"id":3813,"date":"2024-05-08T10:55:13","date_gmt":"2024-05-08T08:55:13","guid":{"rendered":"https:\/\/fromago.info\/aef\/the-cheese-making-tradition-in-spain"},"modified":"2024-05-10T10:59:49","modified_gmt":"2024-05-10T08:59:49","slug":"the-cheese-making-tradition-in-spain","status":"publish","type":"post","link":"https:\/\/fromago.info\/en\/the-cheese-making-tradition-in-spain\/","title":{"rendered":"The cheese-making tradition in Spain"},"content":{"rendered":"\n

Spain is a place of traditions<\/strong>, for example, when we talk about the festival of San Fermin, a festival that stands out for its running of the bulls; where different runners dressed in white and red scarves try to escape from the bulls.<\/p>\n\n

Spain is also a very important gastronomic place, due to its high quality at international level and the variety of products available. <\/p>\n\n

Cheese, a good example of Spanish tradition<\/strong>, offers an important number of types and flavors. There is a great variety of cheeses: cured, semi-cured, fresh, goat, sheep, cow and many more; all with peculiarities that make them unique.<\/p>\n\n

The cheese quality<\/strong> represents a gastronomic marvel. Each region provides different varieties of cheese; it depends on its climate, geography or the processes used to make the cheese. <\/a><\/p>\n\n

In the case of our province, Zamora, cheese is its great hallmark and one of the most important food products of Castilla y Le\u00f3n, not only for its quality, but also for being the only one with Protected Designation of Origin in the region. It is produced, processed and cured in Zamora and exported to many countries around the world.<\/p>\n\n

Leaving Zamora and talking about Spain, in the northern part, in the area of Asturias and Cantabria, the cheeses made with cow’s milk stand out, being Cabrales cheese<\/strong> an example of this. This is a blue cheese with a buttery texture characterized by its strong and intense flavor. Further west, in the area of Galicia, Tetilla cheese<\/strong> stands out, which has a mild, acidic flavor and a creamy texture.<\/p>\n\n

In other regions, such as Castilla-La Mancha, Manchego cheese<\/strong> is produced, a cheese experience made from sheep’s milk and with a Protected Designation of Origin. On the other hand, we cannot forget the Majorero Cheese<\/strong>, made from goat’s milk and typical of the Canary Islands.<\/p>\n\n

The cheese culture<\/strong> takes into account the family tradition, the raw material used and the traditional techniques that have been used for years to make a good cheese.<\/p>\n\n

\n Cheese production in the traditional way<\/strong>\n <\/p>\n\n

The elaboration of cheese<\/strong> is a technique that must be carried out by a person who has knowledge about it, since the raw material in each region of our country has characteristics that differentiate it from the rest.<\/p>\n\n

It should also be noted that the most important part of making a good cheese is the process of transforming milk into cheese, which consists of:<\/strong><\/p>\n\n