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Spanish Cheese Favorites
by Steve Jenkins
August 30, 1997
Garrotxa: A stunning, mild-flavored Catalan goat cheese to serve with olives; sweet summer fruits; cured ham or coarse salami; rough, crusty multi-grain bread; and strong red wines.
Torta del Casar: Steve’s pick as "Cheese of the Decade." A buttery, nutty sheep's milk cheese made in Extremadura and currently known only to cheese connoisseurs in Spain, although Steve predicts it will emerge over the next few years as one of the superstars of European cheeses. Present at the table whole - with either the entire top rind removed or a portion of the center of the rind cut away to reveal the glistening, pudding-soft interior which is scooped up and eaten with a spoon.
Majorero: A goat's milk cheese from the Canary Islands.
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