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El cheese It is undoubtedly one of the great foods of international gastronomy. A dairy with a multitude of options and variants that is consumed at any time of the day, for breakfast, main dishes, snacks, snacks or even dessert. Did you know that there are scientific studies that have proven addiction to cheese? And, when we eat it, our brain generates a substance similar to morphine.
On January 27 his International Day and in Summum we have compiled some of the best gourmet proposals so that any ‘cheeslovers’ self-respecting can give a tribute and celebrate this day in style.
The most awarded
With more than a dozen galarnones, the cheese Great Reserve of Dehesa Los Llanos It is the only Spanish cheese that has achieved the medal for the Best Cheese in the World. This Designation of Origin Manchego Artesano Gran Reserva Cheese was awarded as the Best Cheese in the World in 2012. A cheese made from raw sheep’s milk, artisan and with 9 months of minimum aging that has dazzled chefs like Ferran Adria o Berasategui.
Its nine months of curing give it an intense flavor and aroma, a flaky texture and a great persistence in the mouth that invites you to repeat. A queso gourmet suitable for the best palates.
Price: from 28,05 €.
A recipe with Karlos Arguiñano and TGT
To celebrate Cheese Day, Karlos Arguiñano, one of our most televised chefs has cooked hand in hand with the wide variety of cheese proposals offered by the TGT Group so that this Saturday, March 27, all self-respecting cheeslovers can get down to work in the kitchen and I will prepare some of your most special recipes.
One of our favorites has been the Vegetable Risotto with Ronkari blue cheese, easy, rich and with foundation, as the chef himself would say.
Ingredients (4 people): 200 g of rice; 1 spring onion; 1⁄2 zucchini; 1 carrot; 1 green pepper; 2 cloves of garlic; 8 mushrooms; 1 l of vegetable broth; 100 g of blue goat cheese; extra virgin olive oil; salt and parsley.
Preparation: Chop the garlic cloves, dice them and brown them in a saucepan with a drizzle of oil. Add the diced onion and zucchini. Then the carrot and the peppers. Remove the bottom part of the mushrooms, rinse, cut them into small cubes and incorporate them. Cook the vegetables over moderate heat for 5-6 minutes. Add the rice and cook it a little. Pour in a little broth, season and cook it while stirring. As the rice absorbs the broth, add a little more broth and repeat the process until the rice is done (approximately 16-18 minutes). Chop the cheese, add it and continue stirring until it melts and is integrated into the risotto.
An ecological Manchego
The winery Conesa-Pago Guijoso Family, one of the 20 Spanish wineries distinguished with the denomination of origin Vino de Pago, produces a range of delicious cheeses with DO Queso Manchego, from pure-bred sheep from La Mancha and matured in natural underground cellars on juniper wood boards.
The sheep of The Guijoso They are fed an exclusive high-protein and high-fat menu made up of 14 organic foods grown on the farm itself. Milk milked during the day is collected at night so that the high daytime temperatures do not interfere with its quality and is processed the next morning so that it does not lose its organoleptic and nutritional qualities.
Like the best cheeses in the world, mature underground, at natural humidity and temperature. Its main peculiarity is that during its curing they rest on boards of juniper wood, a wood of unequaled quality both for its resistance and for the unmistakable aroma and elegance that it brings to the cheeses. Under the Hacienda Guijoso brand, a pasteurized milk cheese and three raw sheep’s milk cheeses are made with different cures, with a price that starts from the 39€/kilo.
The most consumed
The history of Grana Padano PDO dates back 1.000 years ago. He was born in the Abbey of Chiaravalle, a few kilometers south of Milan. Its name pays tribute to its grainy texture and the region from which it comes, as Padano refers to the Po Valley. It is an artisan cheese, gluten-free and lactose-free.
This Protected Designation of Origin for cheeses is consolidated year after year as the most consumed in the world. Although its name is well known in Spain, few know of what is considered by many to be its jewel in the crown: the Grana Padano ‘Reserve’. This old cheese is cured for more than 20 months in isolated environments, with the corresponding temperature, humidity and ventilation.
It is characterized by an intense and balanced flavor. It is both tasty and delicate, with notes of hay and dried fruit. Its homogeneous straw color and its grainy texture make it a product that can be taken as an aperitif and dessert. It is perfect to serve with nuts, fruits, and pickles.
Saddle’s cheese cellar
En Saddle, the must-visit restaurant for lovers of haute cuisine directed by Carlos García Mayoralas and whose gastronomic proposal has been designed by chef Adolfo Santos, cheese has a very special role.
To close a gastronomic experience of a high level, the Saddle team proposes to enjoy some of the cheese references found in your selection of 35 cheeses at the perfect point of maturation of the complete collection of more than 150 references that the restaurant keeps in its cellars.
Calle Amador de los Ríos, 6. Madrid
The cheesecake par excellence
If there is an irresistible dessert for cheese lovers, that is the cheesecake. Among the different options, one of the most desired versions of Madrid is the iconic cheese cake Fismuler that since last summer is marketed from the stores and online store of Mallorca pastry.
A perfect recipe that replicates the flavor and texture of the Nino Redruello y Patxi Zumárraga and that is the result of mixing three types of cheese in his recipe: fresh, smoked and blue.
Price: 29,50€
A journey through the Balearic cheeses
In the Retiro neighborhood, enjoying Ibiza is possible in Sa Brisa. This restaurant is loaded with proposals that transport to the White Island in each bite and, is that, its cuisine is faithful to the native flavors and raw materials and at the same time is experimental and innovative.
In his letter we find a Balearic cheese board: Ses Cabretes, from Ibizan goat; They are Jover, from Mallorcan sheep and Sa Naveta, from Minorcan cow.
Menéndez Pelayo Avenue, 15. Madrid
The most instagrammable cheese recipe
La great Carbonada of Bel Mondo It is one of the recipes that we have undoubtedly seen the most on social networks in recent times. Spaghetti with pecorino and guanciale, a recipe in which cheese plays a fundamental role.
In a bowl, mix the whole eggs and yolks with the pecorino, Parmesan and pepper. Cooking spaghetti Meanwhile, in a fat-free skillet, season the guanciale slices for 5 minutes over high heat until crisp. Add a tablespoon of cooking water to the pasta, and then add the spaghetti. Take the skillet off the heat. Add the egg mixture and mix quickly – the eggs should not be overcooked and the texture should remain very creamy.
Ciro, the restaurant chef prepares the dish in a super show, serving the pasta from a wheel of pecorino from Borgo Antico so that it takes all the flavor of the cheese.
Calle de Velázquez, 39 (Madrid).
Pearls filled with son, bitter orange or raspberry
This is the less conventional side of cheese with original presentations, curious mixes and a surprising way to experience cheese. Oh my cheese! proposes a selection of small stuffed pearls that will undoubtedly become the perfect aperitif, the surprise ingredient in a good salad or the most fun way to enjoy this delicacy.
A succulent combination between the soft texture of Goat cheese and the thickness of the different jams that fill it, among which the fig jam, the bitter orange jam or the raspberry jam stand out.
Price: from € 2,19
In the shape of a «calisson»
Pure, fresh, and creamy, Whim of the gods It is an exquisite French soft-paste cheese, neither brie nor camembert, perfectly recognizable for its immaculate crust and its double texture: both light and creamy with nuances of cream.
Since its birth in 1956 in Illoud, its fine white crust and its fresh, melting heart have made it a benchmark within the Olympus of cheeses. It wouldn’t be until the late 70 years when Caprice des Dieux arrived in Spain, becoming an iconic cheese thanks to its exquisite and unique recipe and its characteristic form of “calisson”, a traditional French sweet that consists of a smooth and homogeneous paste, pale yellow in color, with aromas of fruits and ground almonds covered with a layer of white caramel and a recognizable oval shape that ends in tips.
The manufacture of these cheeses is 100% French, with fresh milk collected from farms located around the factory, within a maximum radius of 70 km away.