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Cheeses are the ideal form to preserve
the food, for they are hardly damaged by the passage
of time. There are hundreds of varieties of cheese.
Textures and flavours depend on the origin of the milk
(cows, goats, sheep...), the types of bacteria and
mould used, the levels of cream in milk, the length of
the curing process, the eventual addition of
flavouring agents such as herbs, spices or smoke, the
possible treatments of the milk and even the diet of
the livestock.
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Emblematic dishes:
Assortment of cheeses (Catalan, Spanish, French,
German English) and dish of hot cheeses. |
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