Iberico Quesle - is a semi-hard Spanish cheese produced in Central Spain. Iberico Quesle is made from a blend of cows and sheep’s milk. One of the most popular cheeses in Spain, this firm, oily cheese has mild, slightly tart flavor and buttery consistency.
Iberico Quesle - is a fantastic semi-hard cheese produced in Valladolid, in central Spain. 45% fat cheese is made with a blend of pasteurized milk from cows and sheeps. Ivory white colour cheese interior paste is extremely smooth with irregular small holes. The rind is hard and dry, with markings of esparto grass. The maturing of cheese takes at least for 2 months. In general the cow’s milk provides the flavor and acidity while the sheep’s milk provides the slightly tart flavor and adds the richness and buttery consistency due to its higher fat content. There are minimum amounts of each type of milk in the cheese, not less 80% cow milk and not less 5% sheep milk. This cheese is a very nutritious food, recommended, because of its high protein, calcium and vitamins.
Table cheese, but is also good for cooking. Pairs well with cured meat, fresh fruits, quince marmalade.
DrinksSpanish young red wine.