Palmero cheese
Palmero cheese | |
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Country of origin | Spain |
Source of milk | goat milk |
Named after | La Palma |
Related media on Commons |
Palmero cheese (Sp: queso palmero or queso de La Palma) is a Spanish plain or lightly smoked cheese from the island of
Manufacture
The milk is collected after milking and
Flavour
The flavour is clean and characteristic of goat milk and a natural coagulation with a slight acidity and slight saltiness. The smoked cheese has a very slight smoky taste.[1]
Texture
In fresh cheese it is soft and shiny white. In more mature cheese it is firm but elastic and of an ivory-white to pale cream colour. The cheese cuts cleanly but very small cavities evenly spread through the cheese may be visible.[1]
Rind
The rind on fresh cheese is very thin. On mature cheese it is of medium thickness and the whole of the flat faces are usually marked with a grid of small squares. The colour can vary from a pale beige-cream to light or medium brown, depending on the maturity and smoking method.[1]
Uses
Palmero cheese is eaten thinly sliced and unprepared or it may be grilled and eaten with the local mojo sauce.[3]
See also
References
- ^ a b c d e "Queso Palmero o Queso de la Palma" (in Spanish). Ministerio de Medio Ambiente y Medio Rural y Marino. Archived from the original on April 14, 2009. Retrieved 2009-04-14.
- ^ "Queso Palmero" (in Spanish). Queseros.com. 2008-08-02. Retrieved 2012-12-07.
- ^ "Cheese". Patronato de Turismo, Cabildo de La Palma. Archived from the original on 2007-10-12. Retrieved 2007-10-12.