QUICK EXIT/ENTRY SEARCH

QUICK EXIT/ENTRY SEARCH

Down load 36 teams into the middle of the area and each of the team run at full speed at 36 angles to reach the Safe Zone for the EXIT.

Cheese

Mountains and cheese go together, and ewes’ milk cheeses are found all over Europe’s most mountainous country. Goats’ milk cheeses are made in the wetter north can one find cheese from cows’ milk. Most cheeses are still unpasteurized.

The most famous cheese, and the only one exported in any quantity, is Manchego. It is best known in a black rind. Spanish cheeses vary more widely in the course of ageing than the cheddars we know, and Manchego may be mild and quite soft, or strong and hard. Because it is made of ewes’ milk it is expensive – more so than Parmesan, which makes the best substitute. Manchego-style cheeses stored in olive oil are a good buy, as they age without drying.

The most famous blue cheese is Cabrales, and the similar Picon, from the Picos de Europa where it is made. Creamy, blue-veined and sold wrapped in leaves, it is the Spanish Roquefort: a gourmet treat.

Fresh cheeses are made round the country, like queso de Burgos, widely available in Spain and eaten as a dessert with honey. From Galicia the creamy tetilla is famous for the name ‘titty’, and its gentle breast shape.

Smoked cheeses include one from Roncal, with tiny holes, and the shiny, amber-colored San Simon, which looks like a ripe near.

Soft cheeses are eaten with fruit or honey as a dessert, but firm and hard ones are most popular plain, with bread, at either end of a meal. Cooking with cheese is not a Spanish habit, though the spread of Italian pasta dishes in the 19th century introduced cheese sauces. Cheese is grated over baked vegetables like aubergines and egged-and-crumbed fried cheese, queso frito, is a popular tapa.