To make HANDCRAFTED Andalusian cheese there is necessary, in addition to a pot, two essential tools: "pleita" and meeting . The "pleita" is a broad belt twisted esparto previously in which the curds, so that after the cheese has the typical round shape is input.
The plate made of wood has carved forms and reliefs within a circle that determines the size of the cheese are developing. Drains off a ramp serum due to the pressure applied on the curd- either hand, with the other table or a heavy stone. Fortunately, in the province of Malaga and in Andalusia, we can still find numerous producers of artisan cheeses.
In the hills of Malaga and its surroundings is quite common to detect goats. They adapted perfectly to this environment and animals are very important, especially because they provide us with delicious cheeses firmly rooted in the cuisine of Andalusia.
Thus Malaga cheeses are made primarily from goat's milk from the valley of the mountains, where each area produced according to the particularities and customs of their area.
can be enjoyed as a (the most typical one) fresh cheese, very creamy and light and especially tasty with sweet quince. However, cured cheese rosemary "Payoya" goat race so a delicacy. It is a breed of Spanish goat that originally comes from the Sierra de Grazalema and Ronda. Taste it with red wine, ham, toasted bread over a wood fire and extra virgin olive oil.
Another great cheese is organic "Green Goat" of Cadiz. They are sold as small medallions Extra virgin olive oil and spread on bread with some of that oil, which are a delight.
However, this is not just goat race we have in Malaga, but in fact we have our "own" one the "Goat Malagueña". Besides cheeses you can find milk, yogurt or even desserts are absolutely delicious.
Give it a try!
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