5400 x 4320 px | 45,7 x 36,6 cm | 18 x 14,4 inches | 300dpi
Date de la prise de vue:
4 avril 2017
Lieu:
Short Hills, Millburn, NJ, United States
Informations supplémentaires:
Spanish Cheeses in group Sepia Toned, photograph on tan toned mottled background. Horizontal Format, studio tabletop. Classic Image. Cheeses of Spain: CabralesOne of Spain's most prized cheeses, it is handmade in the rocky Asturias Mountain region in northeastern Spain from a mixture of cow, sheep and goat's milk. It is aged in natural limestone caves for at least three months allowing its signature dark blue veins to develop, and then traditionally wrapped in sycamore leaves or silver foil. Name protected by the Spanish government, Cabrales has a huge blue flavor, quite piquant, with a dense, creamy texture. Cabrales is one of the world's great blue cheeses. CharacteristicsCow, sheep, and goat's milk; semi-soft; dense and smooth, intense sharp blue flavor; dark ivory with pronounced bluing; inedible natural rind covered in either leaves or foil.IbericoOne of the many cheeses of Spain that is made from a mixture of goat, cow, and sheep's milk. These three milks mix together to create a truly delicious cheese. Iberico is very similar to Manchego in appearance as it also has the characteristic basket-weave rind, and firm, dry textured interior; however it has a sweet tanginess and is a bit milder.Characteristics Cow, goat, and sheep's milk, firm and hard, tangy and hearty, dark ivory, inedible black rind with an embossed basket-weave pattern.IdiazabalMany years ago, the Basque shepherds of Navarre, who lived in the foothills of the Pyrenees Mountains bordering France, handmade this cheese as a way to preserve the milk from their sheep. They stored and aged these sheep's milk cheeses inside the stone chimneys of their huts, which gave Idiazabal its characteristic smoky flavor. Today, Idiazabal is one of the great "D.O." cheeses and is produced in modern factories. Its old country charm and delicious smoky flavor makes it one of Spain's most sought-after cheeses. Characteristics Sheep's milk, cheese aged over 90 days, semi-firm and dense, large smoky flavor, s
