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Posts Tagged ‘goat cheese’

Selecting cheeses and accompaniments for the perfect cheese plate is more of an art than a science.  There are a few rules of thumb, but with so many cheeses to choose from, the cheese plate is an expression of the person who puts the selection together. This post will give you some tips for building an extraordinary Spanish cheese plate that reflects the personality of you, the chef.  
 
 

Spanish Cheese Selection

Spanish Cheese Selection

Tip #1:Include a variety of flavors and textures.

Cheeses generally fit into a few main categories: aged, soft, firm, and blue. Or you can select cheeses by type of milk used to make them: cow, sheep, goat, or a blend. Regardless of the cheeses you select, it is always a good idea to include one more familiar cheese, like Manchego, but your choices are bounded only by your creativity and of course availability.

Spanish Cheeses by Category

  • Aged:  Montelarreina, Idiazabal, Rosemary Sheep’s Milk
  • Soft: Camerano Semi Cured Goat, Torta del Casar, Monte Enebro
  • Firm: Organic Raw Goat, 12 Month Manchego
  • Blue: Covadonga, Cabrales, Valdeon
 Spanish Cheeses by Milk Type
  • Cow: Mahon, Tetilla, La Peral
  • Sheep: Manchego, Idiazabal, Montelarreina, Rosemary Sheep’s Milk, Olive Manchego, Torta del Casar
  • Goat: Camerano, Garrotxa, Wine Goat, Organic Raw Goat, San Mateu Catalonian Goat
Tip #2: Offer a variety of breads. You can vary taste, textures, shape and size of breads just like you do with cheeses. Include a chewy baguette and fig bread, or picos and tortas de aceite for variety and flavor.
 
Piquillo Pepers

Piquillo Peppers

Tip #3: Offer jarred sauces or vegetables as an easy accompaniment. Quince paste, or membrillo is a perfect sweet accompaniment to a salty and firm cheese like Manchego or Montelarreina. Piquillo peppers have a sweet, rich flavor that compliments tangy goat cheeses or even blues like Covadonga.

Tip #4: Add a sweet and a salty food.  Salty jamon Serrano or jamon Iberico are perfect accompaniments to a combination of cheeses from Spain, as are Marcona almonds, salty Gordal olives and sweet caramelized olives.

What’s on your ideal Spanish cheese plate?

 

Interested in the Spanish foods you read about on this blog? Wholesale clients like restaurants and retail stores, please visit. www.Solexapartners.com. Consumers, please visit www.FoodSpain101.com.

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Fall is in the air. And with fall comes a whole new selection of seasonal foods. As the air gets cooler and the colors around us start to change, our palates and stomachs ask for heartier foods and more satisfying flavor.  This fall, Solex Partners offers two new goat cheeses perfect for the season.

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Depth that Comes with Age

Aged Raw Goat Cheese

This month, Solex Partners introduces an Aged Raw Goat Cheese that has been aged 6 months. It is firm with an edible rind and provides the tanginess you expect from pure goat’s milk in a cheese that has a satisfying bite.  The rind retains the look of the baskets that have been used to cure these cheeses for hundreds of years and when cut open, reveals a dense cheese that is creamy white in color. This cheese is a delicious compliment to the hearty flavors of fall.

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Young and Sweet

Pedro Ximenez Goat Cheese

Pedro Ximenez Goat Cheese

With the same credentials, but much younger, our Goat Cheese in Pedro Ximenez provides a different and unique flavor. This smooth, semi-soft cheese is made from pasteurized pure goat’s milk and is bathed in Pedro Ximenez wine as it ages for four weeks.  Pedro Ximenez wine, made from the grape of the same name has a controversial history. Legend has it that the grape was brought to Andalusia by a soldier in Charles V’s navy named Pedro Ximenez.  Regardless of the veracity of this history, the Pedro Ximenez wine imparts its sweet flavor and grape coloring to this cheese. The resulting aromatic cheese has a sweet, slightly salty flavor and an edible wine-colored rind. This cheese provides a unique flavor experience, perfect in salads or paired with a semi-dry or sweet wine.

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Nature’s first Green Citizen

Malaguena Goats

Malaga Goats

The maker of these cheeses, Biznaga Spanish Delights takes its name from the Jasmine flower that is the symbol of the city of Malaga, located on Spain’s Southern coast. Malaga has a long tradition of cheese making that has its roots in the region’s ideal conditions for goat herding. Their cheeses are made from the milk of Payoya and Malageña and goats. The Malageña goat is indigenous to Malaga and is well adapted to the mountainous terrain that has been its home for centuries.   This rustic goat is one of nature’s first “green” citizens, thriving in areas with limited natural resources and highly adaptable to different zones and ecosystems.

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The Rosemary Raw Goat is the product of one of the most artisan processes that exist in the world of cheeses. We are talking about cheese from raw goat milk, so it retains all the benefits of traditional milk, prior to the pasteurization process (vitamins and proteins).

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Its external appearance is reminiscent of the mountains inside the region of Valencia, where this goat cheese is produced with the organic milk from the Cheeses co-op of Catí. Dressed with a thin layer of rosemary, each cut gives a soft aroma that balances the strong characteristic flavor of goat.

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This cheese comes to the U.S. endorsed by the most prestigious international awards.

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Catí Valley is located within the Valencian region, close to the Mediterranean sea, with a long tradition of livestock and with an incalculable ecological value. In that region, the Catí Cheese co-op, in a short period of time, has managed to revive its traditional cheese industry, thanks to the effort, imagination and collaboration of all its neighbors.

We look forward to your international success!

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Christie Koness
Solex Purchase Assistant
Member of a team focused on our customers,
Member of a team specialist on our products

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We are pleased to introduce our new product that in the coming days will arrive and hopefully it will be in your stores and restaurants very soon! The product is Solex La Cabra Verde (The Green Goat), it is made from young goat cheese medallions in extra virgin olive oil. This artisan cheese is produce in southern Spain and has been awarded by the Government of Spain as the 2009 best organic cheese.

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This unique cheese is completely handmade, organic and sustainable.

– Milk: the Payoya is a native goat breed from Andalusia and very suitable for production of cheese (on average, one goat gives us around 2 kg / day during an average lactation period of 220 days / year). Their diet is completely natural with grass from the natural parks of the area.

– Production process: the curing time of this cheese is very short, about three days, before they bathe it in olive oil in order to get a fresh texture on the palate, creamy and full of flavor and spices notes, with enough personality to be enjoyed alone or in salads.
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– Source: Angelika leads the young and ecological project of The Green Goat in southern Andalusia. Of German origin, this couple moved to the warm shores of the Atlantic, after years of experience in multinational foods companies, to realize Their dream: to achieve a sustainable project + with an organic product + market recognition.

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Thanks for sharing your dream with U.S.!

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