Label
All
0
Clear all filters
Appears in
The Book of Food

By Frances Bissell

Published 1994

  • About

This Spanish cheese — traditionally a mixture of cows’ and ewes’ milk — is made in the Balearics, especially Menorca. Inside the tough, blotched brown rind, the interior is supple and creamy — becoming firmer and darker with age. The cheese is soaked in brine then coated in olive oil. It has a slightly sour, sharp taste. (247)

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title