Encompasses a wide range of cow's milk, sheep's milk or goat's milk cheeses, aged through a process where they are dried and cooked or notn; ranging from semi-hard or semi-cured chesse up to extra hard depending on the time of its aging in cellars, this curing process provides a quite hard and dry texture as well as enhances the intensity of flavour, highly appreciated by cheese lovers; minimum ageing time for a cheese to be considered cured is six months, but generally it requires about one and a half years or two; milk used can be either raw or pasteurized depending on the treatments before the elaboration process; the rind can be simply brushed or washed with oil, distillates, or spices. Which are the most prestigious cured cheeses? Manchego, Idiazábal, Comte, Beaufort, Reblochon, Morbier, parmesan, pecorino, Emmental, Gruyere, Gouda and Cheddar.
Claudio which wines would you recommend me?
You will enjoy cured cheeses mainly with crianza red wine or reserve from Rioja, Ribera del Duero or Chianti appellations. For semi-hard cheeses I would much more recommend you dry and light white wines with good acidity and sometimes saline reminiscences as those from Jerez-Manzanilla, Jura or Ribeiro appellations and wines made from Albariño or Riesling grapes.