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This page contains an archive of all entries posted to 365 Cheeses in the Q category. They are listed from oldest to newest.
P is the previous category.
R is the next category.
Many more can be found on the main index page or by looking through the archives.
© 2008 Kirk Samuels
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Q Archives
Urgelia comes from the Pyrenees of northern Spain and is named after the historical Catalan province of Urgell. The cheese itself reminds me of Port Salut but a little saltier and with a more flavorful rind. Urgelia's rind is infused with a brine of yeast before the cheese is left to cure, giving it a bready hint of beer and making it a good companion to either bread or cerveza.
Name: Urgelia or Urgell or queso de l'Alt Urgell
Type of Milk: Cow, Pasteurized
Type: semi-soft
Produced in: Spain
Date Purchased: 12/27/2006
Date Eaten: 12/31/2006
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $14.99/lb.
Pimentón, a smoked red paprika, is worked into the rind of some young Ibores cheeses, giving them a vibrant color and hint of piquantness. The raw milk that goes into Ibores comes from two hearty breeds of Spanish goats, the Retinta Extremeña and Verata, and the flavor is definitively goaty with a hint of smokiness and nutty sharpness. The texture is semi-soft, almost creamy. A very nice Spanish goat's cheese.
Name: Ibores or Queso de los Ibores
Type of Milk: goat's, unpasteurized
Type: semi-soft
Produced in: Spain, Extremadura
Date Purchased: 12/27/2006
Date Eaten: 12/31/2006
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $15.99/lb.
The shape kind of speaks the name of this cheese and the language used is Spanish. "Tetilla" is Spanish for either nipple or little breast or teet. A whole Tetilla cheese weighs over 2 pounds which says a lot for the cows and the women of Galecia where they make it.
The outer rind, like some provolone, is the hardened, air-dried remains of the cheese, past its prime and not worth eating. The inner cheese is semi-soft and a decent breakfast cheese, pleasant but nothing to get excited about. Serve it with good bread, Spanish jamon or chorizo.
Name: Tetilla or Queso Tetilla DOP or Queso de Tetilla
Type of Milk: cow's, pasteurized
Type: semi-soft
Produced in: Spain, Galecia
Date Purchased: 2/13/2007
Date Eaten: 2/15/2007
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $8.49/lb.
Finding La Serena at the peak of ripeness is a real surprise. Between the first and second tasting of this cheese it went from a firm cheese of muddled flavor to a real oozer that was rich, creamy and packed with flavor remniscent of mushrooms sauteed in white wine and butter. If you are lucky enough to have an entire wheel of this sheep's milk cheese from Spain's Extremadura region at its peak of oozingly rich ripeness, cut off the entire top side and spoon out the inner softness onto warm bread or fried potatoes. Delicious!
Name: La Serena or Queso de la Serena
Type of Milk: sheep's, unpasteurized
Type: semisoft
Produced in: Spain, Extremadura
Date Purchased: 2/13/2007
Date Eaten: 2/15/2007
Purchased Where: United States, Online Order, www.murrayscheese.com
Price: $17.99/lb.
The Spanish name hides the origins of this wonderful American-made cheese from Colorado. Produced by Haystack Goat Cheese outside of Boulder the name refers to the handmade quality of this fantastic cheese. Queso de Mano is the first raw milk goat cheese by these producers and it is as good as any produced in Europe. I have been recommending a lot of goat cheeses recently but do so without hesitation. Goat's milk cheeses can be just as amazing as any great cow's milk cheese and Queso de Mano is that good. Nutty and rich this cheese has delicious flavor and can pair with almonds or membrillo or fruity wines.
Name: Haystack Goat Cheese Queso de Mano
Type of Milk: goat's, unpasteurized
Type: hard
Produced in: United States of America, Colorado
Date Purchased: 7/12/2007
Date Eaten:7/14/2007
Purchased Where: United States, North Carolina, Raleigh, Whole Foods
Price: $24.99/lb.
Divas can be a handful. They can reach heights of beauty and produce outrageous joy. Divas also are demanding, tempermental, fickle, and hard to care for. Quicke's Cheddar is a diva. But so again is most any raw milk cheese worth its salt. Tasting it the day it arrived I found the flavors, oniony and chive-like. The next day after a two-hour airing, the flavors became less harsh, but still complex and brilliant. I sensed hints of celery. Quicke's required planning and attention to taste the cheese at its best. Wrapping the cheese in breathable paper, storing it and cool but not cold temperatures, and keeping it apart from other harsh flavored foods were only the start to getting this cheese at its peak. Quicke's Cheddar like most farmhouse cheeses has a labratory of microbes working on it, changing it, pushing it to evolve in the new directions. One wheel can taste different from another made with the same milk, and cheeses of different milkings and seasons can vary even more. If you want consistancy, these are not the cheeses for you. If you want the possability of greatness but are willing to deal with occasional disappointment, this cheese is worth the gamble. The texture is more moist. less brittle than Montgomery's but the same opportunity for a great experience.
Name:Quicke's Cheddar or BMF Quicke's Cheddar
Type of Milk: cow's, unpasteurized
Type: semi-hard, cheddar
Produced in: England, Devon
Date Purchased: 9/21/2007
Date Eaten: 9/22/2007, 9/23/2007, 9/28/2007
Purchased Where: online, www.artisanalcheese.com
Price: $17.25.00/lb.
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