El Hidalgo Queso de Vaca Cabra Y Oveja Semicurado is a wonderful cheese. It combines the raw milks of sheep, cows, and goats. It also combines a bit of olive oil to ensure the cheese stays soft and supple. The result is a deliciously intense cheese hailing from the famous Manzanares region.
The cheese itself, while quite soft, is classified as a semi-hard cheese. It is also semi-cured to ensure integrity of the flavor structure. Notes of minerals, grass, and strong earthy tones are noticed, thanks to the diet of the animals used in the production of cheese. It offers a nice saltiness that offsets the sharpness thanks to the sheep and goat’s milk.
This delicious cheese can be enjoyed on its own but would pair perfectly with a rather intense Tempranillo. Enjoy this on fresh, crust bread toasted over an open flame with olive oil. A simple salad of roquet, extra virgin olive oil, and lemon juice would create the perfect meal.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.