A journey through the world of Cáceres cheeses
A table of combined flavors, explosive, sweet, soft, spicy.
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 the milk of Retinta and Verata goats.
The 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 Extremadura region has a long cheese-making tradition, which has been passed down over time through livestock and trade routes. A notable example is the Cheese of the Ibores, with a tradition dating back to historical texts that document 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
- Granadilla
- Sierra de Gata
- Las Hurdes
- Trujillo
- Granadilla Area
- Sierras de San Pedro
Among the cheeses that can be considered 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 passed down through generations dedicated to the same trade, makes La Vera cheese a food of cultural and traditional value. In each bite, a little history is felt. Combined with excellent raw materials, nourished by the landscapes of grass and mountains in Extremadura, where our goats and sheep are raised.
