Explore Sheep Cheese, Wine Cheese, and more!

Manchego - Spain, comes from  Machega sheep. Buttery yet zesty w/ sheep's  milk quality. Manchego Curado is smooth easy-eating for , sandwiches or salads. Manchego Viejo, is more intense and best served w/ olives, quinces and tied together w/ bread.

Manchego - Spain, comes from Machega sheep. Buttery yet zesty w/ sheep's milk quality. Manchego Curado is smooth easy-eating for , sandwiches or salads. Manchego Viejo, is more intense and best served w/ olives, quinces and tied together w/ bread.

Simple tips on how to host a memorable wine and cheese party

Wine and cheese party (tips to host a party)

Simple tips on how to host a memorable wine and cheese party---- this will happen one day! Hmm cheese and wine

Spanish Cheese Tetilla:  a very mild cow's milk cheese from the Galicia region

Spanish Cheese Tetilla: a very mild cow& milk cheese from the Galicia region

Similar to Manchego but crafted exclusively in the province of Zamora from the native Churra sheep. Aged to a slight dryness with a distinctly nutty tone and sweet grassy finish. Zamorano is a wonderful pairing with cured meats, fruits, vegetables. #pastoralartisan #pastoralchicago #artisan #artisancheese #cheeseplease #cheese #foodie

Similar to Manchego but crafted exclusively in the province of Zamora from the native Churra sheep. Aged to a slight dryness with a distinctly nutty tone and sweet grassy finish. Zamorano is a wonderful pairing with cured meats, fruits, vegetables.

Queso mozzarella casero @ allrecipes.com.mx

Queso mozzarella casero

Think homemade mozzarella cheese is impossible to make? This recipe and accompanying video show you how to make delicious mozzarella cheese from scratch.

Spain is the land of 400 distinct cheeses, most of them from the free ranging goat and sheep herds that wander the countryside. We have discovered some small artisan producers, some of whom only make a few thousand cheeses a year. Enjoy an excellent cheese - and help these traditions survive!

Spain is the land of 400 distinct cheeses, most of them from the free ranging goat and sheep herds that wander the countryside. We have discovered some small artisan producers, some of whom only make (Artisan Cheese Making)

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