MASTERCLASS SPANISH CHEESES FOR ITALIAN TRADE AND GASTRONOMY
Jun 21 2022 18:00 - 19:30 h
ICEX/Foods and Wines from Spain in Italy is organizing this year, in cooperation with the National Organization of Cheese Tasters-O.N.A.F., a tasting exclusively for participants from Italian specialized trade and gastronomy. The Master Taster Simonetta Cortella will lead all participants on an entertaining 10 Spanish cheese journey on Tuesday, June 21st, 2022.
The tremendous variety of Spanish cheeses stems from Spain’s geographical and climatic diversity. They are made from the milk of cows, ewes, and goats, as well as a different blend of these, and in most cases, the milk is obtained from native breeds. Coagulation may be by enzymes, lactic acid or mixed, and cheeses may be round or square, of different sizes and with rinds of different colours – often engraved and sometimes smoked, rubbed with oil or flavoured with spices. Alongside large-scale industrial production, there are lots of small dairies producing artisan cheeses that retain their authentic characteristics and traditional flavours.
Duration: About 90 minutes for presentation and tasting of the cheeses + questions & answers.
|ALCAIDÚS, cave-cured, raw cow's milk, aged 6/12 months, spread with olive oil and paprika.||ALCAIDUS S.L.||Mahon-Menorca Cheese|
|KAMIKU, artisanal ripened cheese made of raw sheep's milk, with a natural rind of Bértiz moulds.||ARDIARANA S.L.|
|PANZABURRO, pasteurised cow's milk cheese, uncooked pressed paste, with natural mould rind.||CULTIVO DE ARRANQUE S.L.|
|MONTES DE ALCALÁ, organic goat's milk cheese, with Iberian lard.||CULTIVO DE ARRANQUE S.L.|
|ZAMORANO, raw sheep's milk cheese, from the Manchega breed of sheep, matured 6/9 months.||CULTIVO DE ARRANQUE S.L.||Zamorano Cheese|
|FINCA FUENTILLEZJOS, semi-cured raw sheep's milk cheese, organic, ripened 3/5 months.||FINCA FUENTILLEZJOS ALIMENTOS ECOLOGICOS S.L.||Manchego Cheese|
|FINCA FUENTILLEZJOS, raw, organic sheep's milk ripened cheese, aged 6/9 months.||FINCA FUENTILLEZJOS ALIMENTOS ECOLOGICOS S.L.||Manchego Cheese|
|ALBALÁ, with rosemary and honey, organic sheep's milk cheese, rennet from milk lamb, matured 2/5 months.||FINCA FUENTILLEZJOS ALIMENTOS ECOLOGICOS S.L.|
|LA CABEZUELA, thermised milk cheese from goats in the Sierra de Guadarrama, natural rind.||ROYUELA CHEESE COMPANY S.L.|
|LINGOTTO CREMOSO BRIKE, thermised goat's milk cheese, natural rind with penicillium camemberti.||ROYUELA CHEESE COMPANY S.L.|