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Monthly Archives: February 2012
Cortijo el Manzano
We are now safe and sound (not to mention warm) at Cortijo el Manzano, a goat farm north of Granada. There’s lots to say about goats and cheese and olive trees, and I’ll get to that, but right now I … Continue reading
Adónde vais con las bicis?
After two weeks of making cheese and also helping with less savory tasks, such as picking up twenty years worth of bailing twine off the ground, we took our leave of Monte Robledo and set off on a ten-day journey … Continue reading
The Cheese Museum
Did you guess that this was coming? The Robledos, for a long time, have run a small shop in Aracena. They sell their cheeses there, but it also functions as a little food market for bread, fruit, candy, flavored yogurt, … Continue reading
The Ham Museum
is a real thing, and it’s in Aracena and only costs three euros, so obviously we went. Here you can see me modeling a pre-electric sausage stuffer. The Sierra Madres region is famous for its hams and other cured pork. … Continue reading
A Few Words on Aging
Cheese, that is. The quesos sudados we are learning how to make here are aged in an open, above-ground room that is not temperature or humidity controlled. The Queseria Monte Robledo makes them all year round, and in the summer … Continue reading
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Tagged andalucia, cheese, curing cheese, fermented foods, Queso Sudado, spain
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About the Goats
Meet the goats. They are several different breeds, none of which I was familiar with. We don’t really get to work with them, which is a bit disappointing. And they’re very skittish, so most of them don’t really like hanging … Continue reading