Israel Romero / Friday, September 27, 2024 / Categories: Blog Without Calaveruela cheese... life is so hard. Calaveruela Cheese, famous for its unique flavor Calaveruela's Spanish sheep cheese is famous worldwide for its unique flavor and its commitment to creating a quality product. As with all products made in Spain, it comes from an authentic, endless pantry of top-quality foods. Top chefs and restaurants have surrendered to the excellence of Calaveruela cheeses. A completely artisanal production located in the town of Fuente Obejuna. At the helm is the third generation of the family dedicated to agriculture and livestock, and the second that makes cheese and other dairy products. They have names: Juan Naranjo and Consuelo Migueles, both agronomic engineers by profession. Calaveruela carries the flavor of the pastures and the dehesa of the Monte Olivete estate. It is located in the Guadiato Valley, in the northern part of the province of Córdoba. On the Monte Olivete estate they sow cereals and forage and manage the pastures and holm oak groves that form the basis of their sheep's diet, which they milk to obtain milk with characteristics and properties that are transmitted to their cheeses and yogurts. The cheese dairy is located in the hamlet of La Coronada, and they produce raw sheep's milk cheeses with natural rinds and yogurts. Respectful of the landscape and the natural environment, they care for the dehesa and the pastures that feed the sheep. Committed to artisanal and traditional values, they never stop experimenting to give more expressions to the fruits of our land, where nature's timing sets the pace. Like us, values are our best ingredients to share the world's finest gastronomy. Because "Made in Spain" means Quality Alma. Calaveruela's creamy sheep ingot Calaveruela artisan cured sheep cheese Calaveruela Tormentoso blue cheese Calaveruela sheep butter ingot [caption id="attachment_30360" align="aligncenter" width="800"] Alma. Calaveruela's creamy sheep ingot[/caption] Alma. Calaveruela's creamy sheep ingot An extraordinary product is Alma: an ingot of refined lactic curd with a mold-ripened rind. It is delicate and full of field-like nuances. It has a smooth texture and a beautiful rind. It is a soft and creamy cheese, evoking the landscapes of the Córdoba farm. Its flavor is so unique that it is incomparable. As a curious note, Alma evolves with the mold Penicillium Album, which colonizes the rind during aging. For this reason, this cheese changes color and flavor (a natural process). It's a blessing when this happens because it gains more flavor nuances. We would pair it with young crianza red wines, and it can also be paired with extra virgin olive oils, honeys, or preserves. [caption id="attachment_30361" align="aligncenter" width="800"] Calaveruela artisan cured sheep cheese[/caption] Calaveruela artisan cured sheep cheese Cured Cheese made from raw sheep's milk in a completely artisan way from the Córdoba dehesas. Aged for more than 4 months on wooden boards. During this time, the cheese receives rind care, with daily turnings and application of extra virgin olive oil. On the palate it is a rounded cheese, without sharp edges in flavor and aromas, with field and hay notes resulting from grazing. On the palate it is a rounded cheese, without sharp edges in flavor and aromas, with field and hay notes resulting from grazing. We would pair it with crianza and reserva red wines, and it can also be paired with extra virgin olive oils or flower honeys. [caption id="attachment_30362" align="aligncenter" width="800"] Calaveruela Tormentoso blue cheese[/caption] Tormentoso Calaveruela blue cheese The blue cheese from Calaveruela. A blue paste in its incomparable style, made from raw sheep's milk. With maturation of a little over 2 months, it is a blue cheese that, if you don't try it, you won't know how much you might like this type of cheese. If you like blue cheeses, you have to try it. Sparkling and saline in flavor. Its name, TORMENTOSO, alludes to the blue veins in the cut of the cheese that we associate with its intense flavor. Among many chefs it has already become a legend. A careful production that becomes a true work of art. It is a cheese with a sparkling flavor where the blue mold Penicillium Roqueforti develops a surprising range of flavors and aromas in the milk. The paste is smooth, it is unctuous in the mouth and unfolds a battery of blue-centered flavors that surprise with their intensity and diversity. We would pair it with crianza and reserva red wines, fruity white wines, and it can also be paired with extra virgin olive oils or chocolates. [caption id="attachment_30363" align="aligncenter" width="800"] Calaveruela sheep butter ingot[/caption] Calaveruela sheep butter ingot Traditional sheep butter with a flavor very different from others, which makes it unique. Its white color looks like cream. Delicious. Creamy and irresistible on the palate, slightly salted with fleur de sel from the Natural Park of the Bay of Cádiz. It has no preservatives so its shelf life is short (1 month), although if you freeze it in cubes (four come from one ingot), it can last one more month. A pleasure to spread on bread, to use as a base for caviar and smoked salmon, or for use in culinary and pastry recipes. It is also very interesting with al dente pasta. 100% Iberian Hams: Differences and Why They Are Unique Spain is Quality — it's Made in Spain Gourmet. Print 5 Rate this article: No rating Please login or register to post comments.