Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines.
Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years.
Cabrales is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, spicier flavor.
Goat cheese, goat's cheese or chèvre is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheeses, from fresh and soft to aged and hard.
The Churra is an Iberian type, breed or group of breeds of sheep. The word churra simply means 'coarse-woolled'. The Churra originates in the Duero Valley in the autonomous community of Castile and León in north-western Spain. In the province of Zamora the milk is used to make Zamorano cheese.
Venezuelan cuisine is influenced by its European, West African, and indigenous traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantains, yams, beans and several meats.
Manchego cuisine refers to the typical dishes and ingredients in the cuisine of the Castilla–La Mancha region of Spain. These include pisto, gazpacho manchego, Manchego cheese, the white wine of La Mancha, and the red wine from Valdepeñas (DO).
White cheese includes a wide variety of cheese types discovered in different regions, sharing the sole common characteristic of their white hue. The specific type of white cheese can vary significantly depending on the geographical location.
Chipa is a type of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Paraguay. The recipe has existed since the 18th century and its origins lie with the Guaraní people of Asunción. It is inexpensive and often sold from streetside stands and on buses by vendors carrying a large basket with the warm chipa wrapped in a cloth.
Castelmagno (DOP) is an Italian cheese originating from the Piedmont region. It has a protected designation of origin status in the European Union.
Paraguay cheese is a cows' milk cheese from Paraguay. It gives the Paraguayan cuisine a high value in calories and proteins, especially in the salted dishes recipes, very characteristic of the country and an important part of its culture.
Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or stock to form its basis. Various additional ingredients are used in its preparation, and various types and styles of cheese soup exist. It is a part of some cuisines in the world, such as American, Colombian, Mexican, Swiss, French, and Tibetan cuisines. Mass-produced cheese soups may be prepared with the addition of food additives to preserve them and enhance flavor. A list of cheese soups is included in this article.
Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New Spain, varying by region. This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country, although European cheeses are made, as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. More recently, efforts have been made to promote sheep's milk cheeses. Most cheeses are made with raw (unpasteurized) milk. Cheeses are made in the home, on small farms or ranches, and by major dairy product firms. Between 20 and 40 different varieties of cheese are made in Mexico, depending on how one classifies them. Some, such as Oaxaca and panela, are made all over Mexico, but many are regional cheeses known only in certain sections on the country. Some of the least common are in danger of extinction.
The Carea Leonés is a breed of herding dog from León, Castile and León, Spain (Europe), and is used as a sheepdog. For centuries, they tended flocks of Churra (sheep) in the mountains of the historical region of León.
Paraguayan cuisine is the set of dishes and culinary techniques of Paraguay. It has a marked influence of the Guaraní people combined with the Spanish cuisine and other marked influences coming from the immigration received by bordering countries such as Italian cuisine and German cuisine. The city of Asunción is the epicenter of the distinctive gastronomy that extends in current Paraguay and its areas of influence, which is the reason why is considered the mother of the gastronomy of the Río de la Plata. It is worth clarifying that in the Paraguayan society, the exchange of knowledge between mestizos, creoles and cario-guaraní people occurred before the Jesuit missions.
Faisselle is a non-protected French cheese made of raw milk from cows, goats, or sheep. The name comes from the mold in which the cheese is strained: faisselle.
The Manchega is a breed of sheep native to the La Mancha region of Spain. The Manchega is most famous for producing the milk that is used to produce Manchego cheese, a very popular Spanish sheep's milk cheese.
Argentine cheese is by far the most produced dairy product in the country, making Argentina the second largest cheese producer in Latin America and among the top 10 cheese-producing countries in the world. In addition, Argentina is the Latin American country that consumes the most cheese, with 12 kilos per capita per year. Production is mainly centered in the provinces of Córdoba, Santa Fe and Buenos Aires, in the Pampas region of the central and east-central parts of the country.
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