Taste for cheeses
A cheese tour or a day or two tasting on your European holiday.
Cheese is a food derived from milk that is produced in a wide range of flavours, textures, and forms by coagulation of the milk protein.
We pick three different cheeses to consider to taste; visit their region of Europe, sit under the shady tree while accompanied by crusty bread and a fine glass of the local wine…
As it used to be and As it shall be!
Pasturo Cheese Italy
Mauri Cave Ripened Taleggio Cow’s Milk
The mould on the outer rind is developed during maturation in natural caves high in the Alps. The interior is balanced with a smooth nutty, buttery and teasty flavour. Considered to be one of the finest DOC cheeses made in Italy.
Normandy France
Pont l’ Eveque Cow’s Milk
One of the oldest cheeses of Normandy and is said to have originated during the fifteenth century. The cheese is regularly washed, brushed and turned to encourage the special bacteria to grow on the rind. Farmyard aroma, the flavour is savoury and piquant, with a trace of sweetness and a robust tang on the finish.
Murcia, Spain
Queso de Muria Al Vino Goat’s Milk
Produced using milk from Murciano-granadina goats, which graze in the hot and arid Murino region on the south eastern coast of Spain. The rind forms naturally and is washed in high tannin red wine. After three month maturation, the result is a smooth buttery texture and slightly fruity flavoured centre.
Hundreds of types of cheese from various countries are produced. Their styles, textures and flavours depend on the origin of the milk (including the animal’s diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavouring agents.
The experience watching these local cheese manufactures at work and enjoying the local ambience and country side is just part of your memorable holiday with EuropeDriving.com
