Viejo Maestro: Old Master Cheese from Extremadura

Cheese Atlas — Wed, 12 Aug 2020 04:37:45 +0000

Viejo Maestro is a semi-soft Spanish cheese made by Quesos del Casar in the mountains of Extremadura.

In 1985, the Blasco Rey family founded a small batch dairy and named it Quesos del Casar. From day one, their goal was to produce traditional local cheeses using modern techniques. Nowadays, their range of artisanal cheeses includes the hugely popular Torta del Casar and this particular goat’s milk cheese.

Reviving a Spanish tradition

Actually, local cheesemakers near the Portuguese border have been making “Old Master” for generations using local milk from Retinta goats. Once the Blasco Rey family started the factory, they were able to share this cheese with the rest of Spain. And, eventually, the rest of the world.

Over 40 days, the cheesemaker matures this semi-soft cheese until it develops a thin cream-coloured rind. At that age, its pâte becomes elastic and has a bone white appearance.

When ripe, it has a strong goaty aroma, sweet milky flavour and a grassy finish. Moreover, its texture is soft and incredibly creamy when served at room temperature.

How to pair Viejo Maestro

Serve with tart muscatels, quince paste and roasted almonds. And wash it all down with a dry crisp Fino Sherry or Pedro Ximenez red wine.

The post Viejo Maestro: Old Master Cheese from Extremadura appeared first on Cheese Atlas.

Ibores

Cheese Atlas — Sat, 20 Jun 2020 01:02:25 +0000

Rubbed by hand in Extremadura

Ibores is a semi-hard cheese made using raw goat’s milk from the Extremadura region in Western Spain.

Extramadura is considered as one of the country’s most ruggedly beautiful and undeveloped regions, and goats are mainly free to roam, grazing on native shrubs, herbs, and grasses.

In Spain, the PDO stamp dictates that only milk from Serrana, Verata and Retinta goats can be used. Moreover, cheesemakers must ensure that the milk is clear of any preservatives and antibiotics.

An age-old tradition

In the beginning, the cheesemaker add natural rennet to the fresh goat’s milk. Once the curds are formed, they cut them into 10-20 mm pieces and transfer to a cylindrical mould. Afterwards, they press the wheels, dry salt them and let them mature for at least 60 days.

At this time, the affineur rubs each wheel by hand with olive oil, pimenton (a sweet paprika) or a combination of the two. As a result, the cheese develops a rusty crimson rind and an earthy, slightly spicy aroma.

Underneath the rind, its pâte is ivory coloured with the occasional eye. The aroma is quite strong and earthy while the flavour is clean with some acidic and spicy bite and a goaty finish.

How to pair Ibores

Overall, this gorgeous semi-hard cheese from Spain pairs exquisitely with a Pouilly Fume and some of the more oaky Chardonnays through to spicy reds.

The post Ibores appeared first on Cheese Atlas.