AgroaldeaIT IS A CURED IN PEPPER AND A SEMI-CURED WITH NATURAL BARK..
The La Colina Artisanal Cheese Factory run by Miguel Guerra and his family in the Llano de Las Eras in the Tasarte neighborhood, has presented two of its cheeses to the world tasting that will take place this Thursday at the World Cheese Awards, being held, for the first time in history, outside england.
Miguel Guerra told Agroaldea that the two cheeses he presents have been made with goat milk from select cattle that are raised in total freedom.. The extension of grazing reaches the coast, which gives the milk unique characteristics that are noticeable in the cheese..
La Colina carried out a novel initiative last May. He held open days for ten days that, as Miguel himself recognized, They were a great success: Not only did the local residents visit the facilities., The councilors were also there at the initiative of the mayor of Livestock, Rosa Godoy and some foreigners who evaluated the products as very positive.
La Colina's technical sheet captures the essence of its cheeses: “La Colina is a cheese that exudes sweetness and freshness on caramelized notes with a saline touch reminiscent of the sea and gently lactic finishes.. when it's tender, The bark receives three different treatments to prevent drying out and facilitate its conservation..
This gives it different aromas: he accepted, the paprika, sweet but smoky, and the caramelized toast of the gofio. It goes perfectly with wrinkled potatoes., gofio pellets and all kinds of sweet fruits such as figs, the prickly pears and the grapes.”
The World Cheese Awards begins next Thursday with the global tasting to which two thousand cheeses from all over the planet have been submitted.. The event will continue on Friday and Saturday with parallel activities such as conferences, seminars, promotional stands, introductory workshops to cheese tasting and concerts.
It will be on Friday when the award-winning cheese in the edition of 2009 as “the best cheese in the world”.