A table of combined flavors, explosive, sweet, soft, spicy or more innocent … is served.
Cheeses with quince or varied fruits stand out. They also appear in salads, pizzas, nuts, and countless surprising combinations.
La Vera cheese does not escape these gastronomic temptations, and brings its touch through its history and method of elaboration.
With a sweet taste and soft texture, La Vera cheese, fresh or cured, is made with retinta goat’s milk and verata.
Rennet of animal origin is used as a fundamental raw material, and has its initial step with the filtering of milk. Then comes the coagulation of this component that takes between one and two hours depending on the ambient temperature.
Once curdled, it is cut to the size of rice, to be pressed and molded into the belts.
The region of Extremadura has a long cheese tradition, which through livestock and commercial routes, has been perpetuated over time. A clear example represents the Cheese of the Ibores, of which we know of its long tradition thanks to historical texts that give evidence of its sale every Thursday in the market of Trujillo since 1465.
Beyond the cheeses of this region, whether goat or sheep, which stand out for obtaining the denomination of origin, the list of varieties is long, delicious, and of great attraction:
- La Vera
- Acehúche
- Carbajo
- Vegas de Coria
- Passion fruit
- Sierra de Gata
- The Hurdes
- Trujillo
- Granadilla Area
- Sierras de San Pedro
Among other cheeses that can be pearls of the Extremaduran cheese crown, we must highlight, the goat cheeses of La Vera and La Siberia where our native breed, the verata, grazes.
The historical artisan elaboration, with techniques that remain after generations dedicated to the same trade, make La Vera cheese a food of cultural and traditional value, in each bite beats a little history. Added to an excellent raw material, fed by the landscapes of grass and mountains of Extremadura where our goats and sheep are raised.
