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Queso del Tietar

Queso del Tietar

  • 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

  • Synonyms: Monte Enebro

  • 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

  • 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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