Author Topic: Hi from Catalonia  (Read 530 times)

Offline Albert

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Hi from Catalonia
« on: October 18, 2012, 03:08:15 PM »
First of all, excuse me if my english is too bad. I'm sorry...
Just registered at CF and trying to learn a lot reading this amazing site.
I'm from Catalonia, northern Spain for the moment, but probably the next state in Europe. I've starting making some "recuit", "formatge fresc" and now I will try to make some ripened cheeses.
Hi to everyone, and pleased to be here!!!


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Offline Tiarella

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Re: Hi from Catalonia
« Reply #1 on: October 18, 2012, 06:04:48 PM »
Welcome Albert!  My daughter moved to Spain when she was 16 and lived there for 7 years, the last few years up in the north in Gijon.  She loved it there but finally came back here to go to college.

Your English is great. I am pretty new to this forum as well and I agree that the amount of info here is wonderful, overwhelming and hard to sort through; all at the same time.  Lots of really helpful people here.  If you have trouble finding something on the forum someone will usually point you in the right direction.

Offline Spellogue

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Re: Hi from Catalonia
« Reply #2 on: October 20, 2012, 09:59:03 AM »
Welcome Albert!  I love Spanish cheeses.  I have a Beira Baixa and what started out a a manchego.  They are of course only loose approximations of the real thing. I made the manchego with goats' milk rather than sheeps' and it managed to pick up a hint of b.l. on the rind.  The Beira Baixa was made with what i think is the right blend of milks, but I can't find the real thing in Ohio to use as a benchmark.   I'll enjoy seeing your comments when I cut into them.
I can resist anything but temptation.      ~ Oscar Wilde

Offline Albert

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Re: Hi from Catalonia
« Reply #3 on: October 26, 2012, 03:50:31 PM »
Tiarella and Spellogue: thanks for your welcome.
Spellogue, the Beixa Baixa cheeses are from Portugal, not from Spain, but yes, they are amazing cheeses. I would recommend you cheeses like Torta del Casar from Extremadura or Idiazabal from Navarra-Basque Country. Take a look on the net also at the Recuit de drap, an incredible and very special kind of ricotta from Catalonia.
BR


Offline Spellogue

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Re: Hi from Catalonia
« Reply #4 on: November 05, 2012, 04:03:07 PM »
Yes, Beira Baixa is Portuguese.  I was just so excited to mention it to an Iberian.  I can only hope my attempt comes close to the real thing.   I sampled some Idiazabal once.  Is it coagulated with thistle? It is a smoked sheeps milk cheese if I remember correctly.  Very nice.  Poles make somthing similar called Oscypek, but it is more of a ricotta salata in the make.  Manchego and "Iberico" are the most readily available Spanish cheese where I live.  I'll have to seek out some of that Casar.  If you have a recipe I'd love to try making it.
I can resist anything but temptation.      ~ Oscar Wilde


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Offline Albert

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Re: Hi from Catalonia
« Reply #5 on: November 06, 2012, 03:41:21 PM »
yes, you remember correctly about Idiazabal. Is not coagulated with cardoon. The recuit de drap and also the Torta del Casar are both made with cardoon, vegetable rennet. I grow my own cardoons also. We use this kind of vegetable rennet only in the south and the east coast (mediterranean) of Iberia.
Take a look here:

http://www.tortadelcasar.eu/

and here: 

http://translate.google.com/translate?sl=ca&tl=en&u=http://masmarce.com/


BR