Käse
 Ein
spanischer Ausdruck sagt, daß miel y queso saben
a beso, Honig und Käse schmecken wie einen Kuß.
Was wenige Leute wissen, ist wieviele Käse in Spanien
produziert werden. Ein Katalog der spanischen Käse, vom
Ministerium der Landwirtschaft veröffentlicht, verzeichnet
Dutzende von unterschiedlichen Käsen. Sie werden hergestellt
von Schafsmilch, Kuhmilch, Ziegenmilch oder jeder möglichen
Kombination. Sie variieren vom Queso fresco, glatten
Hüttenkäse, bis zu den scharfen Curados,
alte Käse.
Wenn die lokalen Geschäfte nur drei
oder vier Sorten haben, ist das, weil viele noch Artesanía-Produkten
sind, handgefertigt in so kleinem Umfang, daß sie selten
außerhalb der eigenen Region verkauft werden. Die Supermärkte
hier haben eine Auswahl an Käse so international wie
ihrer Kundschaft, mit importierten Sorten sowie Kopien anderer
Sorten die in Spanien hergestellt werden.
| Afuega
el Pitu |
Der
Name bedeutet "den Hahn ersticken", sogenannt
weil die Bereitschaft der Käse getestet wurde durchs
füttern eines Stückchens an den Hahn im Hof;
wenn er würgte, wurde den Käse en su punto
erklärt. Kleiner kegelförmigen Käse,
sehr trocken von Struktur, scharf von Aroma und Geschmack. |
| Burgos |
Weit
verfügbar und sehr geschätzt. Ein weicher
aber kompakter Schafskäse, rund und völlig
weiß, ohne Rinde. Der Käse wird nicht fermentiert,
aber nach der Formung in Formen werden die Käse
während 24 Stunden in eine Salzlösung versenkt. |
| Cabrales |
Spaniens
einheimischer Roquefort, a real gourmet cheese. Made
from cows' milk, sometimes mixed with small quantities
of sheep's and goats' milk. Also called picón, tresviso
or cabraliego. The skin is dark grey, but
the cheese is encased in leaves. The flesh is off-white
veined with blue-green. The flavour is strong, more
acidic than Roquefort. |
| Cádiz |
Fresh,
white goat cheese, full of ojos, tiny holes.
Made in a number of localities of Cádiz province. Strong
in flavour but pleasant. |
| Cervera |
A
fresh, unaged cheese made in Cervera, in Valencia, from
sheep's milk with a little cows' milk. It is mushroom-shaped,
with a semi-hard skin and smooth, white flesh. |
| Gallego |
Also
called Ulloa, this cheese is made in Galicia,
of cows' milk. It has a mild flavour, is pale yellow
inside with yellow skin in the shape of a slightly flattened
ball. |
| Grazalema
|
From the mountains of Cádiz. A ewes' milk cheese with
large ojos, holes. It is marketed fresh, semi-cured
and well-aged. Pleasant flavour, hard rind, pale yellow
flesh with holes throughout. |
| León |
Cows'
milk cheese from mountain regions. Well-aged ones are
crumbly and strong. Brown rind, yellow flesh. |
| Mahón |
Made
in the Balearic Islands, particularly Menorca, usually
of cows' milk, though may include sheep's milk. It is
consumed both fresh and aged, in which case it becomes
a very hard cheese of strong aroma and flavour. Shape
is usually a rounded square. It has amber, oily skin
and pale yellow flesh. |
| Málaga |
White
goat cheese moulded in esparto forms, traditionally
preserved in earthenware vats of oil. |
| Manchego |
Originally
a cheese handmade by shepherds, usually in small quantities,
it is now produced industrially, not only in its native
La Mancha and not only of ewes' milk. The cheese is
a pale yellow colour with a hard, straw-coloured rind,
or sometimes black. When still fresh, these cheeses
are of a creamy, mild consistency. Semi-cured ones have
a little bite, are quite well-rounded and smooth. Manchego
cheese aged more than three months is dry and should
splinter when cut. |
| Oropesa |
Sheep's
milk cheese similar to Manchego, made in Puente del
Arzobispo and Talavera de la Reina, in Toledo. The cheese
is yellow, full of tiny holes and strong in flavour. |
| Pedroches |
A
sheep's milk cheese made in the province of Córdoba.
Light yellow outside and in, with a strong aroma and
a salty, tangy flavour. Keeps well for month, longer
if conserved in oil. |
| Puzol |
An
unfermented ewes' milk cheese from the Valencia area,
similar to Burgos cheese. A white, fresh cheese, very
mild, meant to be eaten fresh, with a conical indentation
left from the mould. |
| San
Simón |
Made
in San Simón de la Cuesta, in Lugo, of cows' milk. Looks
like a plump, amber-coloured pear, shiny on the outside
from exuded oil. The cheese is smoked over herbs and
oak wood and keeps well up to two years. The creamy
inside has a mild, smoky flavour with a pleasant tang. |
| Serena |
Sheep's
milk cheese from Badajoz. One of the few cheeses made
with a vegetable coagulant, the pistil of the wild cardoon
flower, instead of the more usual animal rennet. Both
semi-cured and cured, it is mild with a slight bite.
Golden skinned, pale curd. |
| Tetilla |
Named
for its shape, a rounded cone which reminds of a breast.
Made of cows' milk in the province of Pontevedra. Yellow
on the outside, paler on the inside, smooth consistency,
salty, tangy flavour. |
| Villalón |
Also
called pata de mulo, mule's foot, for its shape,
a long cylinder. A very bland, white cheese, made from
sheep's milk, often recommended for delicate stomachs.
It is sold con sal and sin sal, with or
without salt. |
|
Am Markt
Früchte
Gemüse
Hülsenfrüchte
Fisch
Schalentiere
Geflügel
Rindfleisch
Schweinefleisch
Lamm
Schinken
Käse
Gewürze
Speiseöl
|
