https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Sierra_de_Cazorla_cheeseSierra de Cazorla cheese - Revision history2026-05-01T17:30:53ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Sierra_de_Cazorla_cheese&diff=245702&oldid=prevChef: de-dupe meta2016-05-17T14:12:39Z<p>de-dupe meta</p>
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'''''Para leer más sobre este queso en castellano, visite '''[http://www.mundoquesos.com/2008/06/sierra-de-cazorla.html Mundoquesos]'''''<br />
[[Image:Sierra de Cazorla cheese.jpg|300px|thumb|right|Sierra de Cazorla cheese]] <br />
Sierra de Cazorla is a semi-hard, pasteurised [[goats' milk]] [[cheese]] produced in the Parque Natural de Cazorla in the north-west of the province of Jaén. <br />
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This strong [[cheese]] is matured for 3-5 months at 10-14ºC at high humidity during which time it is turned regularly. It is then coated in local [[thyme]] and [[rosemary]], which gives it a wonderful aroma. The [[cheese]] is salted by immersion in [[brine]] and it has an aroma of [[herbs]] and goat which is smooth and balanced. It is very buttery on the palate and has an intense flavour, which is slightly sweet and aromatic with a hint of [[nuts]]. The body of the [[cheese]] is white with little or very small holes.<br />
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The cheese has a cylindrical shape with flat side and roughly weighs 700-800g. <br />
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[[Category:Ingredients]]<br />
[[Category:Dairy products]]<br />
[[Category:Cheeses]]<br />
[[Category:Spanish cheeses]]<br />
[[Category:Andalucía cheeses]]<br />
[[Category:Goats' milk cheeses]]<br />
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