{"id":183698,"date":"2023-04-26T10:09:26","date_gmt":"2023-04-26T08:09:26","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=183698"},"modified":"2023-04-26T10:02:27","modified_gmt":"2023-04-26T08:02:27","slug":"tell-me-what-autonomous-community-you-are-from-and-will-tell-you-what-cheeses-it-produces","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/tell-me-what-autonomous-community-you-are-from-and-will-tell-you-what-cheeses-it-produces\/","title":{"rendered":"Tell me what autonomous community you are from and I will tell you what cheeses it produces."},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
Addictive and revolutionary, cheese was the first canned food in history<\/strong>: it managed to maintain (fortuitously, of course) the properties of milk over time and conquered the different civilizations that inhabited the planet, including the Egyptians and the Celts. One of our favorite legends about the origin of cheese points to the nymphs of Greek mythology, and very earthly vestiges prove that its existence goes back thousands and thousands of years.<\/p>\n\n\n\n

In Spain we are officially crazy about cheese –we consume almost 8 kilos per person per year<\/strong>-, and within our borders some of the best cheeses in the world are produced in an artisanal way –thanks to the precious milk of sheep, cows and goats native to each autonomous community<\/strong>-. These are the most representative cheeses of our country, from the Pyrenean forests to the volcanic lands of the Canary Islands.<\/p>\n\n\n\n

\"Dime<\/a><\/figure>\n\n\n\n

Andaluc\u00eda<\/h2>\n\n\n\n

Delicious cheeses are made in almost every corner of this fascinating and diverse community, with goat’s milk playing a leading role<\/strong> (its mountains are home to such unique native breeds as the Murciano-Granadina, the Malague\u00f1a, the Florida or the Payoya). The one from Las Alpujarras -buttery and with a penetrating aroma-, the one from Aracena -impetuous and with character-, the one from Grazalema -intense and with a spicy touch-, the one from Los Pedroches -its flavors and aromas remind us of the pasture where the sheep that produce it feed-, the one from Ronda -leaves a powerful memory on the palate-, the one from the Serran\u00eda de C\u00e1diz -its organoleptic qualities vary greatly depending on whether they are fresh, slightly sweet or cured- or the one from Sierra Morena -impregnated with the different nuances of the aromatic plants of the production area- are some of the most outstanding.<\/p>\n\n\n\n

\n
<\/div>
<\/div>
<\/div><\/div><\/div>
<\/div>
<\/path><\/g><\/g><\/g><\/svg><\/div>
View this post on Instagram<\/div><\/div>
<\/div>
<\/div>
<\/div>
<\/div><\/div>
<\/div>
<\/div><\/div>
<\/div>
<\/div>
<\/div><\/div><\/div>
<\/div>
<\/div><\/div><\/a>

A post shared by Queso Payoyo SL (@quesopayoyo)<\/a><\/p><\/div><\/blockquote>