Cheeses
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Cheese is one of the most versatile and appreciated foods in gastronomy. From mild and creamy varieties to mature cheeses with an intense flavour, each type has its own moment, its own pairing and its own preservation technique. The texture, the maturing process, the type of milk used (cow, sheep or goat) and the production process define the personality of each gourmet cheese. In haute cuisine, cheeses occupy a prominent place, both on boards and in main courses, desserts or even accompanying wine tastings.
FAQs
Each type of cheese requires specific conditions, but in general they should be stored in the coldest part of the refrigerator, wrapped in waxed or vegetable paper (never in plastic), and placed in a closed container. Aged cheeses tolerate room temperature better, while soft cheeses need to be kept colder.
The main difference is in the ripening time and moisture content. Cured cheeses are aged longer, have a firmer texture and intense flavours, while soft cheeses have a higher water content, a creamy texture and a milder, milky taste.
For full-bodied red wines, such as a crianza or reserva, cured sheep’s milk or Manchego cheeses are recommended. For fresh or sparkling whites, soft cheeses such as brie or camembert work very well. Blue cheeses go especially well with sweet wines such as Pedro Ximénez.
Ideally, offer variety: at least one soft, one semi-cured and one mature cheese, combining different types of milk (cow, goat, sheep). Consider the tastes of your guests and the pairing with drinks or accompaniments such as nuts, artisan bread or jams.