Cooking with Soft Spanish Cheeses

Transparency of tomato, Queso de la Serena and herbs and flowers on black bread / Toya Legido - ICEX

Transparency of tomato, Queso de la Serena and herbs and flowers on black bread / Toya Legido – ICEX

Sure Spain’s wide variety of delicious soft cheeses are delicious on their own, or accompanied by a cracker or a piece of crusty bread, but they also make wonderful and flavorful ingredients and centerpieces to any number of different dishes.

From appetizers to the main course and on through desserts, soft Spanish cheeses are as versatile as they are unique, each lending its own special flavors, textures and aromas to a dish.

Ready to start cooking with these fantastic cheeses but unsure of where to start, try the following three very different recipes (1 easy and 2 more avant-garde) using soft Spanish cheeses from Foods from Spain.

Tetilla cheese and green olive jam (Queso de Tetilla con mermelada de aceitunas verdes)

Warm Cebreiro cheese soup, scallops with salt and borage sprouts (Sopa tibia de Cebreiro, vieiras a la sal y brotes de borraja)

Transparency of tomato, Queso de la Serena and herbs and flowers on black bread (Transparencia de tomate, Queso de la Serena, hierbas y flores sobre pan negro)

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