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2011-11-19T18:01:50Z

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{{#seo:
|title=Queso del Tiétar cheese Cooking Wiki
|titlemode=replace
|keywords=#quesodeltiatarcheese #cheese #cheeses
|hashtagrev=12032020
|description=Queso del Tietar is a fresh or hard unpasteurised, goats’ milk, farmhouse cheese from the area of Arena San Pedro in the province of
}}


[[Image:Queso del Tiétar cheese.JPG|300px|thumb|right| Queso del Tiétar. Picture by courtesy of '''[http://www.icex.es The Spanish Institute for Foreign Trade (ICEX)]''']].

Queso del Tiétar is a fresh or hard unpasteurised, goats’ [[milk]], farmhouse [[cheese]] from the area of Arena San Pedro in the province of Ávila.

There are two versions of the [[cheese]]. One, which is known as ''Cabra del Tiétar'', takes just few days to ripen and is often mixed with oregano, thyme, rosemary or paprika. The other takes 2-3 months to mature, has a harder texture, and a pleasant nutty flavour.

The cylinder-shaped [[cheeses]] usually weigh no more than 1 kg.

{{CheeseContact}}
[[Category:Ingredients|Tiétar]]
[[Category:Dairy products|Tiétar]]
[[Category:Cheeses|Tiétar]]
[[Category:Spanish cheeses|Tiétar]]
[[Category:Castilla-León cheeses|Tiétar]]
[[Category:Goats' milk cheeses|Tiétar]]

<code 'hashtagrev:12032020'>[[Special:Search/quesodeltiatarcheese|#quesodeltiatarcheese]] [[Special:Search/cheese|#cheese]] [[Special:Search/cheeses|#cheeses]]
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Queso del Tiétar cheese - Revision history

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