Express delivery U.S.
24 - 48 h.
view cart
items  
Total 0,00  
           First time?

Cheeseland        Wines and Cheeses      Health and Cheese      Cheese-tasting advice      Recipes      Forum: Give your opinion  
     Register here! Send to a friend     Email us    Affiliate program 
Search in Quesos.com
Our cheese selection
Order cheeses by:
 Type of milk
 Raw / pasteuriced
 Flavor
 Maturing
 Guarantee of Origin
 Pastes
 Regions
 Texture
 Wines
 Cheese making
 Cheese-tasting
 Cheese labeling
 Tasting
FLAVOUR

Peñamellera(Strong)

The flavors are classified as light, medium and strong depending on the curing of the cheese, the type of milk and the breed used. Strong and persistent flavored cheeses are usually those produced from sheep or a mix, and usually with a longer curing process. The lightest cheeses are the soft ones or those made from cow’s milk, though some soft cheeses can have a slightly sharp flavor.


Light
These cheeses generally are not transformed or fermented except for the lactic fermentation.

Medium
The medium flavored cheeses are usually semicured and go well with young red wines or roses.

Strong
Strong cheeses are those with the longest curing process and go well mostly with red wines with body.

FLAVOUR AND CHEESES
LIGHT
Cantabria
Quesuco de Liébana
San Simón
Tetilla
Torta Montes Toledo
Ibérico
Costa Negra
Drap
Cóbreces
MEDIUM
Ibores
Torta del Casar
Arzua Ulloa
Mahón
Taramundi
Serrat
Murcia al vino
Afuega´l Pitu
STRONG
Torta de La Serena
Manchego
Roncal
Zamorano
Peñamellera
Tupi
Idiazabal
Cabrales
Ahumado de Áliva
Acehuche
Valdeón
Pedroches
Castellano