In Enrique Tomás, you will find a selection of Spanish cheeses with the best relation quality-price as well as other peculiar cheeses like the Swiss "Tête de Moine" or the sheep cheese Or Blanc from the Pyrenees.
Ripened cheese from cow, goat and sheep with less than 52% fat and a curing time between 60 to 90 days.Ingredients: Pasteurized cow's milk (min 75%), goat (min 10%) and sheep (min 10%), lactic ferments, rennet, salt and lysozyme (egg-derived).Net weight: 220g / 7,75 Oz.Conserve between 4 º C and 8 º C.
Ripened cheese with less than 50% fat and a curing time between 90 and 120 days.Ingredients: Pasteurized sheep's milk, salt, rennet, calcium chloride, lactic ferments, and lysozyme (derived from egg).Net weight: 220g / 7,75 oz.Conserve between 4 º C and 8 º C.
Goat cheese with less than 45% fat and a curing between 45 and 60 days.Ingredients: Pasteurized goat's milk, lactic ferments, rennet, salt, calcium chloride and lysozyme (derived from egg).Net weight: 220g / 7,75 Oz.Conserve between 4 º C and 8 º C.
Matured sheep cheese with less than 50% fat and a curing time between 180 and 210 days.Ingredients: Pasteurized sheep's milk, salt, rennet, calcium chloride, lactic ferments and lysozyme (derived from egg).Net weight: 220g / 7,75 Oz.Conserve between at 4 º C and 8 º C.
Traditional cheese of the Catalan Pyrenees. It has an intense flavour and is a bit spicy. It has a curing time of over a year.Ingredients: raw sheep's milk, rennet, salt and lactic ferments.Net weight: 260g / 9,20 Oz.Conserve between at 4 ° C to 6 ° C.
Handmade Swiss cow cheese made by the monks of the abbey of Bellelay for eight centuries, characterized by its flower-shaped cut. Highly recommended for snacks and to accompany.Ingredients: Raw cow's milk, rennet, salt and lactic ferments.Net weight Approx.: 900g / 2 lb.Conserve between at 4 º C and 8 º C.
Cheese is a solid food that is obtained by the ripening of milk curd after the whey is removed; The different varieties depend on the origin of the milk used, the processing methods followed and the degree of ripeness reached.
About cheese, it may be said that it is a rich source of calcium, proteins and phosphorus, being all of them components of the human teeth. Thus, when you eat cheese you are also taking care of your dental health.
Like by cured meats or ham, the cheese production started as a way of preserving food surpluses (milk in this case) and it has become an art over the years. Multitude of choices are available in accordance with the origin of the milk with which the cheese has been prepared:
These cheeses have been produced in green and moist locations with big pastures like Galicia, Asturias and Cantabria. Usually they are soft and creamy.
These cheeses are basically produced in dry areas such as the Basque Country, Navarra, Castilla and Leon, Castilla La Mancha and Extremadura because sheep need less pasture than cows. Sheep cheese is usually more aromatic, bitter and salty than cow’s and contains more proteins and vitamins. They can be soft, semi-hard and mature.
These cheeses are typical of Andalusia, Levante and the Canary Islands. They are more digestive that the cow cheeses and have less calories and saturated fats.
Cheeses of mixed milks (the three of them or two) are produced all over Spain.