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IAN & SPAIN

WELCOME TO MY BLOG. HAVING LIVED IN SPAIN FOR OVER TWENTY YEARS I HAVE TRULY MANAGED TO IMMERSE MYSELF IN THE LOCAL CULTURE AND FEEL TOTALLY INTEGRATED. I WILL BE WRITING ABOUT MY PASSION FOR SPANISH FOOD AND DRINK AS WELL AS ITS CULTURE, PEOPLE AND PLACES OF SPECIAL INTEREST. PLEASE FEEL FREE TO LEAVE A COMMENT.

Manchego Cheese - what you need to know
26 April 2019

                                        

Over 12000 years ago in Europe and the Middle East the first herds of Aurochs (ancestor to the cow) started to roam the plains. Leather bags were filled with the milk from these extinct bovines and placed over heated stones. Occasionally, the milk became a paste that separated from the liquid residue and was found to be edible. Slowly but surely, this accidental 'discovery' was mastered in order to produce the paste in a controlled manner, improving its quality . The most important archaeological discovery in "dairy history" may be the Sumerian Frieze (about 5000 years old) in Baghdad’s National Museum, which represents the phases of animal milking and milk curing. However in 2003 it was announced that a chemical analysis of 6000-year-old pottery shards showed ancient Britons also had a taste for cow's milk and goat's cheese, becoming the oldest proof yet of cheese consumption.

 

 

Cheese became later became popular in Greece and Rome and cheese production expanded throughout Europe and by the Middle Ages its consumption was widespread, mostly in monasteries, where the production of some of the best known cheeses of today began. 

 

Of the 100 different cheeses produced in Spain, 12 are protected by the a Denomination of Origin (D.O.P.) label. Manchego cheese is the most important and well-known sheep’s milk cheese in Spain. The shape and aspect of this cheese is very characteristic thanks to the traditional use of 'esparto' grass molds which imprints a zigzag pattern around the cheese. The small wooden boards used for pressing the cheese also imprints the typical 'wheat ear' pattern on the top and bottom.

    

These rustic molds are used outside of La Mancha as well. Thus, there are other Spanish sheep's milk cheese with similar shape and markings, known commonly as "Manchego style" cheese. However, the true Manchego cheese, is made only from whole milk produced by the "Manchega" sheep raised in the "La Mancha" region. This region is a vast high plateau, more than 600 meters above sea level, which extends from east to west and north to south, adjoining the provinces of Toledo, Cuenca, Ciudad Real and Albacete. Manchego cheese has a long historic and literary tradition, as it was mentioned by Cervantes in the legendary "Don Quixote of La Mancha". Today, there are two types of Manchego cheese: the farmhouse type, made with unpasteurized sheep's milk and the industrial type, made with pasteurized milk. In both cases, however, milk from Manchega sheep is the only type used. The climate is extreme continental with cold winters and very hot dry summers.

 

La Mancha is a region with a long live-stock breeding tradition. Wool and animal bones have been found in some archeological sites, as well as different utensils used to produce cheese as early as II century BC.

 

In the late XIX and beginning of XX centuries the first studies on Manchego Cheese were published. During this century the increased specialization of the farms has made La Mancha the base of a powerful cheese industry. Manchego Cheese producers have artisanal techniques while still managing to have intense production. Manchego Cheese has been protected by the Denomination of Origin since 1984. The D.O. stipulates the exclusive use of milk from manchega sheep, as well as an aging period of a minimum of 60 days.

 

 

Manchego is an aged cheese, from semi-cured to cured, unpasteurized or pasteurized. It is produced through an enzymatic coagulation. The paste is pressed and uncooked. The base milk has to have a minimum of 6% fat. The milk coagulates at 28 to 32 º C (82 a 89 ºF) after adding animal curd. Occasionally lactic ferments and calcium salts are also added. This results in a compact curdle within 45 to 60 minutes. The curdle must then be cut to obtain lumps of 5 to 10 mm. The resulting lumpy paste is then slowly reheated to about 40ºC (104ºF). The liquid is removed and the dried paste put into molds where it is pressed for several hours. The salting is external, and it is achieved either by rubbing with dry salt, by immersing the cheese in highly salted water, or by a combination of both methods. The percentage of the salt in the weight of the cheese can not be higher than 2.3% after two months of aging. The aging process must be done in fresh areas, with a humidity level of 75 to 85%, for at least 60 days.

 

The wax rind is closed,with a yellow to a brownish beige color. The interior is firm and compact, with only a few small air pockets unevenly spread out. The color should be ivory to pale yellow. The taste is very characteristic, well developed, but not too strong, buttery and slightly piquant, with a sheep milk aftertaste.

 

The intense taste and crumbly texture make it perfect to eat as it is, with just a slice of bread. A technique which is very popular in the Mancha is to cut the cheese up into thick slices and then place them in a glass jar, you then fill up the jar with extra virgin olive oil, picual is fantastic for this, and this not only preserves the cheese even longer but intensifies the flavour over time and increases the piquant of the cheese. Quite a delicacy.

 

It is also great as the focal point of a starter, Manchego can be served with olives, sun-dried tomatoes, serrano ham, crusty bread and a robust red wine or a dry sherry. It is also unbeatable with a bit of Branston's!

 

It is equally enjoyable as a snack or dessert with fruit, fruit tarts or jams. The aromatic intensity of a Manzanilla wine makes it an excellent choice for this cheese. 

 

If you are looking to try a great Manchego Cheese, one of my favorites, which is also available in large supermarkets is  Dehesa de Los LLanos, one of the best Manchegos around and voted best cheese in the world in 2012. It is a Manchego Viejo as it is cured for a minimum of 9 months, so it is a strong cheese but it is absolutely phenomenal.

 

 

 

 

 

 



Like 3        Published at 10:02   Comments (2)


My Wine Recommendation Nº 11 - For under €10
11 April 2019

Bodegas Latúe is a Spanish family-owned cellar dedicated to the elaboration, ageing and bottling of musts and wines, but specialising in vegan-organic wines.

Founded in 1954 by 131 families of wine growers from Villanueva de Alcardete (Toledo), they have lasted for several generations. With their work and dedication, they contribute to the economic and social sustainability of the municipality and to the maintenance of the population in the rural area, avoiding the desertification and the abandonment of their community. A fate which many rural villages have suffered.

Thanks to a highly qualified team, and their modern facilities equipped with the most advanced winemaking technologies, Bodegas Latúe work closely with our clients to produce wines of excellent quality which allows them to be leaders in an increasingly competitive market.

Located in the centre of Spain, at a maximum distance of 15 kilometres from the winery, their vineyards enjoy a genuine and characteristic landscape typical of La Mancha.

With an average altitude of 725 meters above the sea level, sheltered by the banks of the Gigüela River and influenced by an extreme continental Mediterranean climate with warm summers and cold winters, the natural enclave of 4,300 hectares of vineyards is one of the largest ecological wineries in Europe.

The unique conditions for the cultivation of the grape, provided by the scarcity of rain and a stony brown-copper soil on limestone, provide  Bodegas Latúe’s wines with exceptional quality and an incomparable personality.

This year's prize-winning white "Pingorote - Sauvignon Blanc" at just over €4 is the one I would like to recommend. A very fresh fruity white with a light citric hint. A wonderfully medium bodied flavour with a nose of flowers, peach, tropical fruit and lemon zest. Ideally coupled with fish, sushi, seafood, poultry or as an aperitif. Of course, drink well chilled. It is not the easiest wine to find, but if you happen to come across it, please give it a try. I thoroughly enjoyed it.

 

https://www.labarricavinos.com/producto/pingorote-sauvignon-blanc/



Like 1        Published at 11:55   Comments (6)


Tuna Casserole - Marmitako
04 April 2019

 

Marmitako is another great fish dish from the Basque Country, whose cuisine is celebrated throughout Spain and the world as being one of the best. Marmitako is a tuna fish stew with potatoes that is not too difficult to make but is extremely tasty and filling.

The name Marmitako comes from the Basque word 'marmita' which means 'pot' or 'casserole' in the Basque language. This is combined with the suffix of the genitive case 'ko' to give Marmitako which literally means 'from the pot'. And that is precisely what this Spanish recipe is, a stew made in a pot. Of course, many dishes in Basque gastronomy are made in pots but clearly someone decided that this dish was deserving of the title.

Marmitako stew originally began life on board the local fishing boats off the Spanish coast, and in many cases, still is. However, it has also been a staple dish of many Basque restaurants, something which you will see when you visit Spain, especially in Summer which is the fishing season for tuna.

There are a number of variations of the dish, which mainly vary due to the type of fish used in the recipe. One of the most popular varieties is the one that uses salmon instead of the traditional salmon. However, tuna tends to be the favoured ingredient as it delicious, widely available and not that expensive!

 

 

This tuna fish stew is like a thick soup, which is in mostly due to the potatoes. The traditional method of 'cracking' the potatoes is done as it makes the potatoes release more starch into the stew. This also means that the fish soup is filling and a relatively small amount of ingredients can go a long way - perfect for those lovers of Spanish gastronomy on a budget!

Another great thing about Marmitako is that the main body of the stew can be prepared up to the point when you are about to add the tuna and will keep in a fridge overnight. You can then heat up the stew the next day and add the tuna then. This is what you will need:


Marmitako | Fresh Tuna and Potato Stew


Ingredients:
2 dried choriceros or ancho chilli peppers
1 lb fresh tuna fillet
Coarse salt
2 lbs of russet potatoes (around 4 potatoes)
⅓ cup Olive oil
1 yellow onion, chopped finely
1 clove garlic, crushed
½ green bell pepper, seeded and cut into long, thin strips
1 tbsp sweet pimetón or paprika
Serves 6 when eaten as a main course


Preparation:

Put the dried chilli peppers into a heatproof dish and cover with boiling water and leave to stand for about 30 minutes, or until the peppers are soft.

Then drain the chilli peppers, slit them open and scrape out the flesh and put to one side. Get rid of the seeds, skins and stems.

Cut the tuna fillet into small pieces and sprinkle them with the coarse salt and leave to one side.

Peel the potatoes and then 'crack' them by cutting a little way into each potato and then breaking it open the rest of the way. The pieces should be the same size as chestnuts. Leave the pieces of the potatoes to one side.

In a sauce pan, heat the olive oil over a medium-high heat then add the onion, garlic, bell pepper strips and the chilli pepper flesh. Stir the mixture well and cook for about 5 minutes or until both the onion and green pepper have begun to go soft and all the ingredients are mixed together nicely.

To this mixture, add the potatoes and pimetón and mix well. Season with some salt and add water to cover the ingredients by about 5 centimetres (2 inches). Bring to a boil and then cover. Once covered, reduce the heat to a medium-low heat and then cook for another 30 minutes or until the potatoes feel soft when prodded with a fork.

Add the tuna to the pan and then simmer until the tuna is opaque, around 5 minutes. Remove the stew from the heat and then allow to stand for half an hour before serving.

When you come to serve the stew, reheat it over a low flame to a sufficiently hot temperature. Ladle out into warm bowls and serve straight away.

Enjoy!



Like 0        Published at 21:47   Comments (1)


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