Cheese from Spain Recipes

Walnut and Cabrales Grapes
Loin of Beef with Smoked Idiazábal Cheese
Serrano Ham and Potato phyllo Pizza with grated Mahon Cheese
Terrine of Quince Jelly and Majorero Cheese
Mushroom and Manchego Cheese Timbale
Eggplant with Tetilla Cheese
Shrimp and Zamorano Cheese Croquettes
Cheese and Truffle Omelet
Catalan Tomato Bread with Manchego Cheese

Walnut and Cabrales Grapes

Serves 8

1 cup finely chopped walnuts
1/3 lb. (or 150g) Cabrales, crumbled
1/4 lb. (or 100g) cream cheese
20 loose grapes (about 2 ounces or 1/2 pound - or 250g. with stems)

In a preheated 325º F (~160ºC) oven toast the walnuts for 7 -9 minutes or until lightly golden. In a bowl with an electric mixer cream together the Cabrales and the cream cheese until the mixture is smooth. Put one tablespoon of the cheese mixture in the palm of one hand and in it roll a grape, shaping the mixture around the grape to coat it. Coat the remaining grapes in the same manner and chill them on a sheet pan for 15 minutes. Roll the cheese coated grapes in the walnut mixture to coat them completely and chill for 30 minutes or until the coating is firm. Using a sharp knife, cut in half and serve immediately. Makes about 40 coated grapes.

For an alternative cheese and fruit combination:
6 figs, quartered
5 ounces of Cabrales
Place a generous 2 teaspoon of Cabrales on each fig and smear with a knife to keep in place.

We recommend serving with a cider from Asturias.

Loin of Beef with Smoked Idiazábal Cheese

Serves 4

800 gr (2 lb.) loin of beef
1/4 liter (1 cup) concentrated beef stock
100 gr (1/4 lb.) raisins
200 gr (1/2 lb.) smoked Idiazábal cheese
1 glass of herb eau-de-vie
4 cooking apples
Salt and pepper
Olive oil
Mache (or watercress)

Soak the raisins in the herb eau-de-vie for half an hour before use. Remove the rind from the cheese. Cut the cheese into pieces and melt in a double saucepan over a medium heat with the brandy and a little of the stock, stirring all the time while adding more stock until a thick cream forms (about 10 minutes taking care that the cheese does not separate).

Put the sauce through a fine sieve and add the raisins. Brush the beef with oil and place in an iron frying pan over a medium heat. Sprinkle the top surface with plenty of rock salt and leave to cook on one side for 20 minutes. Remove the salt with a spatula, turn over and place salt on the other side. Again leave to cook over a medium heat for 15 minutes. Remove the salt and cut into thick slices . Peel the apples, cut into wedges and brown in oil. Serve the meat with the sauce, the apple pieces and a few leaves of Mache or watercress.

Recommended wine: Red Reserva D.O. La Rioja.

Serrano Ham and Potato phyllo Pizza with grated Mahon Cheese

Serves 8-10

7, 17 x 12-inch sheets of Phyllo, stacked between 2 sheets of wax paper
1/4 cup extra virgin olive oil
2 ounces (100 g.) serrano ham, chopped.
1 pound (1/2Kg.) red potatoes, washed well and dried
1.5 teaspoons dried rosemary, crumbled
2 cup freshly grated Mahon

Brush a baking sheet lightly with some of the oil. Lay one sheet of phyllo on the baking sheet, and brush it lightly with some of the remaining oil. Place another sheet of phyllo on top of the bottom sheet and press firmly so it adheres to the bottom sheet. Oil and layer the remaining phyllo, ending with oil. Using a mandoline or hand slicer, cut the potatoes into paper-thin slice, overlapping them, on the dough and sprinkle with salt and pepper to taste. Spread the ham over the potatoes, sprinkle with rosemary and Mahon, and drizzle with any remaining oil.

Bake the pizza at 400 ºF (200 ºC) over for 15-20 minutes until the edges are golden and the potatoes are tender. With pizza wheel or sharp knife, cut into squares. Serve at room temperature.

Terrine of Quince Jelly and Majorero Cheese

Serves 8

500 gr (1 lb.) quince jelly (or two tablets)
200 gr ( 1/2 lb.) fresh Majorero cheese
1 glass of cream
3 tbsp icing sugar
Juice of half a lemon

Beat the cream when very cold in a bowl that has also been cooled with ice cubes or in the freezer, together with the icing sugar. Beat the Majorero cheese with the lemon juice and blend with the cream. Slice the quince jelly into long strips. Grease a loaf tin, line the base with greased paper and arrange in it alternate, very thin layers of quince jelly and cheese. Leave to cool and settle in the refrigerator for eight hours. Cut into slices and serve. A mint-flavored custard sauce would be very welcome accompaniment.

Recommended wine: Oloroso Dulce or Cream, D.O. sherry..

Mushroom and Manchego Cheese Timbale

Serves 6

2 tablespoon butter
2 cup very finely chopped carrots
2 large scallions, finely chopped
1.5 cups (about 1/4 pound) finely chopped mushrooms
11/3 cups heavy cream
3 eggs
1 teaspoon salt
1/4 teaspoon paprika, preferably Spanish style
A generous grating of nutmeg
2 cup grated Spanish Manchego Cheese

Melt 1 tablespoon of the butter in a skillet and sauté the carrots and scallions slowly for about 5 minutes, until the carrots are tender. Turn up the heat, add the remaining tablespoon of butter, and sauté the mushrooms for a minute or so. In a bowl beat together lightly the cream, eggs, salt, paprika and nut. Stir in the cheese and the sautéed vegetables. Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie). Bake at 3251 F for 25 minutes, or until a knife inserted in the custard comes out clean. Unmold and serve warm.

If you make them in advance, re-heat by covering with foil and returning to the bain-marie for 10 minutes.

Eggplant with Tetilla Cheese

Serves 4

4 eggplants of similar size
250 gr (1/2 lb.) Tetilla cheese
8 Tbsp olive oil
1 kg tomatoes
1 garlic clove
1 large onion
1 small green pepper
50 gr (1 ounce) Ibérico cheese, grated
Salt and pepper
Tarragon
Pinch of Sugar

Finely chop half the onion and sauté in half the oil. Wash the tomatoes, chop and fry on top of the onion until any water has evaporated (about 20 minutes). Sieve and season with salt, pepper and finely chopped tarragon (adding a pinch of sugar, if necessary, to counter the acidity of the tomatoes).

Wash the eggplants and cut into two, lengthwise. Blanch in salted boiling water for 8 minutes. Drain face down on kitchen paper. Remove the pulp with a teaspoon, setting aside the empty shells. In the rest of the oil, fry the finely chopped garlic clove and remaining onion together with the washed and chopped pepper. Add the eggplant pulp, diced Tetilla cheese and two tablespoon of the tomato sauce. Season with salt, pepper and chopped tarragon. Fill the eggplant shells, sprinkle with grated cheese and brown in the oven. Serve hot with tomato sauce sprinkled with cheese and chopped tarragon.

Recommended wine: Young red Cencibel, D.O. La Mancha..

Shrimp and Zamorano Cheese Croquettes

4 tablespoons sweet butter
1 tablespoon salad oil
6 tablespoons flour
1 teaspoon minced shallots
3/4 cup milk
3 medium shrimp (2 ounzes, ~60 g.) shelled, finely chopped
2 ounces ( 75 g.) of Zamorano cheese
Salt & white pepper, preferably freshly ground
A grating of nutmeg
1 egg yolk
1/2 cup bread crumbs
Oil for frying.

Melt the butter and oil in a saucepan, then sauté the shallots for a minute or two. Stir in the flour and cook, stirring, for another minute or so. Pour in the milk gradually and stir constantly until the mixture is thickened and smooth and has reached the boiling point. Add the shrimp, cook for another 5 minutes then remove from the heat. Stir in 3 tablespoons of the cheese, salt, pepper and nutmeg (the mixture should be well seasoned). Cool, then chill for several hours. (The chilling process may be speeded up by spreading the mixture in a thin layer on a flat dish).

With floured hands, shape the dough into walnut-size balls. Cover with egg yolk, then roll the bread crumbs which have been mixed with in the remaining 2 tablespoons of cheese. Refrigerate.

Fry in the hot oil (about 390ºF or 200ºC) at least 2 inch deep until golden turning once. Or better, use a deep fryer. Drain (may be kept warm in 200º F - 90ºC - oven up to 30 minutes).

Cheese and Truffle Omelet

Serves 2

2 eggs
1 teaspoon milk
Salt
Freshly ground pepper
2 tablespoons diced Spanish Tetilla cheese
1 tablespoon finely chopped truffle
1/4 teaspoon truffle juice
1 tablespoon Spanish olive oil

In a bowl beat the eggs lightly with the milk. Season with salt and pepper and stir in the cheese, truffle, and truffle juice.

Heat the oil in a small skillet. until quite hot. Pour in the egg mixture quickly, spreading it evenly with a pancake turner. Lower the heat slightly and cook until very lightly browned, shaking the pan constantly. Flip the other side, adding a drop more oil if necessary, and continue cooking until the omelet is set but still juicy within. To serve, cut into wedges.

Catalan Tomato Bread with Manchego Cheese

Serves 8-10

1 French baguette, cut into 1/2 " slices
34 slices (about 1/4 pound) Manchego cheese, made with a cheese slicer
10 cherry tomatoes (about 1/2 pound), sliced horizontally into thin slices
3/4 cup coarsely grated Manchego
1/4 cup extra virgin olive oil
30 small basil springs for garnish

Toast bread slices under a preheated broiler about 4 inches from the heat turning them once, until they are golden. Top each piece with a slice of Manchego and two or three tomato slices. Drizzle with olive oil, season with salt and pepper to taste, and sprinkle with a generous teaspoon grated cheese. Broil the rounds under the preheated broiler about 4 inches from the heat for 2 minutes or until the cheese is bubbly. Garnish with basil springs.