Ibérico

Geographical area




• • Spain
•   •• Castilla y Leon

Type




• • firm (Over 35% humidity)
• • dried, old (3-6 months)
• • reserve, very old (6 months +)
• • double fat
• • cooperative
• • industrial

Flavour




• • average intensity
• • walnut
• • buttery

Aroma




• • rich, full, saturated

Use in cooking




• • cheese with fresh fruit and nuts
• • cold snacks, sandwiches, canapes
• • melted cheese in hot dishes, hot snacks and garnish

The combination with alcohol




• • white local wine
• • white vintage wine
• • red local wine
• • the red vintage wine
• • ale, dark beer
• • white beer
• • lager

Queso Iberico is a Spanish cheese made from a mixture of cow's, sheep's, and goat’s milk. The ratio of blend used in the making this hard cheese is constantly altered according to seasonal availability.
  The distinctive piquant taste of this white cheese ranges from nutty to fruity. It has a rich, buttery texture that goes well when served as a snack cheese, a grating cheese or a grilling cheese. The aging time for this Manchego lookalike can vary from a couple of months to a year.

Composition of cheese




• • cow's milk
• • sheep milk
• • goat's milk
• • rennet of animal origin
• • salt

Certification

  (the name is not protected)

Organic production

  No

Vegetarian

  No

Dietary product

  No

NUTRITIONAL VALUE

Calories

   450 kcal per 100 gr.

Protein

   26 gr. per 100 gr.

Fats

   39 gr. per 100 gr.

Fat in dry matter

   50 %

Carbohydrates

   0.5 gr. per 100 gr.

Statistics

4,2 -  Individual visits per month (average)
32 -  All individual visits
28 10 2017 -  Date of publication of this article