Queso del Tietar

Information

Made from unpasteurized goat's milk
Country of origin: Spain
Region: Arena San Pedro in Avila
Type: hard, artisan
Fat content: 40%
Texture: creamy
Colour: yellow
Flavour: acidic, nutty, salty, sharp
Aroma: goaty, mushroom, raw nut
Vegetarian: no
Vegan: no
Synonyms: Monte Enebro

Queso del Tietar is made from goat's milk, in the Avila province in Spain. It is available in two versions. The fresh version, ripened for just a few days is called Cabra del Tieter. Spices such as thyme, oregano, rosemary and paprika are often added to this fresh cheese. The other version is aged for two to three months. It has a hard texture with a nutty flavour. This cheese is ideal for making pasta.

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Other Spanish cheeses:

hard cheeses

Castigliano, Dehesa De Los Llanos - Curado, El Trigal® Manchego, Gamoneu, Idiazábal, Manchego, Queso Iberico, Roncal, Zamorano

semi-hard cheeses

Cabrales, Dehesa De Los Llanos - Media Curación, Don Bernardo Manchego, Flor de Guia, Mahón, Majorero, Penamellera, Queso de Murcia

semi-soft cheeses

Cana de Cabra, Goat Nevat, La Peral, La Retorta, Leonora®, MitiCaña® de Oveja, Monte Enebro, Picos de Europa, San Simón DOP, Santa Gadea, Sarró de Cabra, Ulloa

soft cheeses

Afuega'l Pitu, Canarejal, Cuajada, Finca Pascualete Mini Torta, Flor de Guia, La Retorta, La Serena, Queso de Afuega'l pitu, Queso del Montsec, Santa Gadea, Selva, Tetilla, Torta del Casar, Tupí, Veigadarte

fresh soft cheeses

Burgos