Lazana is a award-winning cow's milk cheese. During the chewing a certain elasticity is perceived, accompanied by a medium-high type adhesive and high solubility (melts on the palate). A very fine fine granularity is appreciated.

Lazana

The famous smoked cheese from Pría gives a different note to the cheese tables of eastern Asturias. Made with pasteurized cow's milk and sheep's butter, it is pressed dough so it is consistent and with few eyes.

Pria Ahumado

La Peral is a pasteurized blue cheese made by cheese makers Esther Alvarez and her husband Jose Luis Lopez in a distant area of Asturias in northern Spain. It is a very modern cheese by Spanish standards (in the 1920s) and is named after a local village.A small amount of sheep's cream is added to a blend of cow's milk and then inoculated with Penicilium mould to give the cheese its characteristic blue veins. The cheese is then matured for a minimum of two months and up to five months before being sold. When young, La Peral is firm, moist with a somewhat granular texture. With age, the paste becomes soft and slightly weepy as it loses its moisture. Flavours are wonderfully delicate in its initial days of ripening but as the days advance it acquires a full, slightly spicy personality.La Peral pairs well with a good Sherry as well as a wide range of white wines.

La Peral

Quesería La Peral

Comté is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurised cow's milk used is mainly from Montbeliarde Cattle or French simmental (or cross breeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and colour. There are several maturing cellars in the region where Comté is ripened for a minimum of 4 months to 18 or 24 months. A few times, Comté gets its name from the cellar where it has ripened such as Comté Fort Saint-Antoine.

Comté was one of the first few cheeses to receive an AOC (Appellation d'origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tones of annual production.

Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline.
There are practically 83 flavours, which can be savored while tasting Comté. But the main aromatic flavours that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.

Its ability to melt easily means Comté goes well with many recipes right from fondues to Croque Monsieur. The cheese pairs well with Rhone reds, a Palo Cortado or off-dry Amontillado sherry from Spain.

Fromageries Arnaud, the winner of Super Gold medal at the 2014 World Cheese Awards, is one of the top-notch groups in the world to make French certified-origin cheeses. Today, the Fromagerie counts for roughly 12% of the total Comté production. The cheese is distributed worldwide by British supplier Anthony Rowcliffe & Son. This celebrated cheese has been judged as one of the world's 62 best cheeses.In addition, Comte produced by Entremont also won a silver medal for its great taste and impeccable texture. Entremont makes Comte in three varieties – 1 year matured Prestige, fruity flavoured Fruité and Vieille Reserve made using traditional methods in 50 small village cheese dairies.

Comté

La filière Comté

Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mould infestation, the cheese is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust.
This cheese has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang. To make it brighter and moderate, factories add spices, raisins, nuts and some lemons to it. When grated on salads such as Radicchio and Rucola, it tastes like a wonder, as well melts well. Taleggio can be served with Italian Nebbiolo wines, and also a wide range of Reds and Whites.

Gonzalo Botas

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