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TEXTURE AND CHEESEES

Tetilla(medium)

The different textures of the cheeses depends on the kind of curing process; a cured cheese usually has a harder texture, especially if sheep’s milk was used. Soft or creamy textured cheeses are usually produced from cow’s milk, which is usually lighter.


Creamy
These cheeses are usually spreadable.

Hard
Cheeses with this kind of texture are usually semi-cured and, above all, cured. These are usually made from sheep’s milk.

medium
These are mostly semi-cured cheeses made from cow’s milk.

Soft
Usually they are light and little cured or fresh cheeses .

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