{"id":33022,"date":"2021-10-20T17:44:24","date_gmt":"2021-10-20T15:44:24","guid":{"rendered":"https:\/\/www.bodegasprotos.com\/uncategorized\/pairing-alert-wines-cheeses-from-castilla-leon\/"},"modified":"2021-10-20T17:44:24","modified_gmt":"2021-10-20T15:44:24","slug":"pairing-alert-wines-cheeses-from-castilla-leon","status":"publish","type":"post","link":"https:\/\/www.bodegasprotos.com\/en\/blog-en\/pairing-alert-wines-cheeses-from-castilla-leon\/","title":{"rendered":"Pairing alert! Wines & Cheeses from Castilla & Le\u00f3n"},"content":{"rendered":"

<\/p>\n

Wines and cheeses from the same region usually complement each other well, together they represent the essence of the land, but not all of them pair perfectly.<\/p>\n

We have partnered with Poncelet<\/a>, that specialize in European artisan cheeses. Together we propose to you a trip both harmonious and stimulating for the senses, and practically without leaving Castilla & Le\u00f3n!<\/p>\n

At one<\/span> point<\/span> along<\/span> the<\/span> way,<\/span> we<\/span> will<\/span> have to<\/span> make a detour to<\/span> be<\/span> able<\/span> to give you the perfect pairing of<\/span> wine<\/span> and<\/span> cheese.<\/span> This<\/span> is<\/span> the<\/span> key<\/span> to<\/span> good<\/span> pairing:<\/span> harmonizing<\/span><\/strong> flavors<\/span> without<\/span> one overshadowing another<\/strong>. To do<\/span> this,<\/span> although<\/span> there<\/span> are<\/span> no<\/span> fixed<\/span> rules<\/span> beyond<\/span> personal<\/span> taste,<\/span> there are some tips that we will be including throughout the blog. <\/span><\/p>\n

PROTOS VERDEJO,<\/span> AN<\/span> IDEAL<\/span> WINE<\/span> FOR<\/span> VALDE\u00d3N<\/span> AND<\/span> MATALOBOS<\/span> CHEESES<\/span><\/h2>\n

\"Protos<\/p>\n

With the<\/span> glass<\/span> of<\/span> Verdejo<\/span> in<\/span> hand,<\/span> we<\/span> will use two ways of wine and cheese pairing, one by similarity and the other by contrast. <\/span><\/p>\n

Matalobos<\/strong><\/a><\/h3>\n

Matalobos cheese,<\/span> like<\/span> Verdejo<\/span> wine,<\/span> has<\/span> slightly bitter notes<\/span> that comes from a surprisingly new ingredient in this mix:<\/span> Beer. <\/span>It is<\/span> an<\/span> artisan<\/span> cheese<\/span> of<\/span> pressed<\/span> paste<\/span> made<\/span> with<\/span> pure<\/span> raw<\/span> milk<\/span> of<\/span> Castellana<\/span> breed ewe<\/span> and<\/span> Leonese<\/span> IPA<\/span> artisan<\/span> beer<\/span>\u00a0(10%),<\/span> which<\/span> is<\/span> also<\/span> used<\/span> to<\/span> wash its<\/span> rind.<\/span> It<\/span> is<\/span> a<\/span>\u00a0cured<\/span> cheese<\/span> but<\/span> creamy<\/span> in<\/span> the<\/span> mouth,<\/span> with<\/span> a<\/span> velvety<\/span> feel<\/span> and<\/span> glints of<\/span> acidity.<\/span> Its<\/span> name<\/span> derives<\/span> from<\/span> the<\/span> hamlet<\/span> where<\/span> it<\/span> is<\/span> made:<\/span> Matalobos<\/span> del<\/span> P\u00e1ramo<\/span> (Le\u00f3n<\/a>).<\/span><\/p>\n

If you can\u2019t find this cheese in your town, others similar to this one are: Laguile Affinage<\/a> & Bettelmatt.<\/a><\/em><\/p>\n

Valde\u00f3n<\/strong><\/a><\/h3>\n

Valde\u00f3n, with<\/span> IGP certification (Protected<\/span> Geographical<\/span> Indication),<\/span> is<\/span> a<\/span> soft<\/span> blue<\/span> cheese<\/span> that<\/span> blends<\/span> perfectly<\/span> with<\/span> the<\/span> fruity<\/span> touch<\/span> of<\/span> verdejo<\/span> that flows entangled until the end. <\/span>Its elaboration<\/span> dates<\/span> back<\/span> to<\/span> pre-Roman<\/span> times<\/span> and<\/span> is<\/span> carried<\/span> out<\/span> in<\/span> the<\/span> municipality<\/span> of<\/span> Posada<\/span> de<\/span> Valde\u00f3n<\/span> (Le\u00f3n),<\/span> located<\/span> in<\/span> the<\/span> extreme<\/span> Northeast<\/span> of<\/span> the<\/span> province<\/span> of<\/span> Le\u00f3n,<\/span> in<\/span> the<\/span> Natural<\/span> Park<\/span> of<\/span> the<\/span> Picos<\/span> de<\/span> <\/a>Europa.<\/span><\/p>\n

Although typically it is made from 100% cow\u2019s<\/span> milk<\/span>, nowadays some do a<\/span> mixture<\/span> of<\/span> cow\u2019s<\/span> milk<\/span> with<\/span> ewe\u2019s<\/span> and\/or<\/span> doe\u2019s<\/span> milk.<\/span> Its particularity is the sweetness almost caramel notes<\/span> with<\/span> a<\/span> spicy<\/span> finish. This cheese is considered to have<\/span> very<\/span> strong<\/span> intensity,<\/span> so<\/span> in a tasting<\/span> it<\/span> would<\/span> be<\/span> tasted<\/span> at<\/span> the<\/span> end.<\/span><\/p>\n

If you can\u2019t find this cheese in your town, others similar to this one are: Stilton<\/a> & Bleu d\u2019Auvergne<\/a><\/em><\/p>\n

<\/h2>\n

PROTOS <\/strong>CRIANZA,<\/span> THE<\/span> PERFECT<\/span> PAIRING<\/span> FOR<\/span> THE<\/span> ARRIBES<\/span> DEL<\/span> DUERO<\/span> AND<\/span> ZAMORANO<\/span> GRAN<\/span> RESERVA<\/span> CHEESES<\/span><\/strong><\/h2>\n

In the palate it is enveloping and tasty, balanced, with finesse and pleasant maturity. It should be served at a temperature of 15-18\u00baC.<\/p>\n

Its perfect cheese pairing are mature\/cured cheeses made with ewe\u2019s milk.<\/p>\n

Arribes del Duero<\/strong><\/a><\/h3>\n

Arribes del<\/span> Duero<\/span> is<\/span> an<\/span> organic<\/span> cheese<\/span> made<\/span> in<\/span> a<\/span> traditional<\/span> way<\/span> from<\/span> raw<\/span> ewe\u2019s<\/span> milk,<\/span> with<\/span> the<\/span> addition<\/span> of<\/span> natural<\/span> rennet.<\/span> It<\/span> is<\/span> made<\/span> in<\/span> the<\/span> northwest<\/span> of<\/span> the<\/span> province<\/span> of<\/span> Salamanca,<\/span> where<\/span> the<\/span> Duero<\/span> meanders<\/span> deeper<\/span>\u00a0as it<\/span> passes<\/span> through<\/span> Los<\/span> <\/a>Arribes<\/a>.<\/span><\/p>\n

This cheese\u00a0presents<\/span> flavors<\/span> of<\/span> evolved<\/span> ewe\u2019s<\/span> milk,<\/span> nuts<\/span> (raw<\/span> almonds),<\/span> hay, salt<\/span> and<\/span> slightly<\/span> spicy<\/span> tones.<\/span> The<\/span> persistence<\/span> in<\/span> the<\/span> mouth<\/span> is<\/span> long<\/span> with<\/span> slow<\/span> evolution,<\/span> leaving<\/span> a<\/span> pleasant<\/span> memory.<\/span><\/p>\n

If you can\u2019t find this cheese in your town, others similar to this one are: Coolea<\/a> & Reblochon Fermier<\/a>.<\/em><\/p>\n

Zamorano Gran Reserva<\/strong><\/a><\/h3>\n

It is<\/span> a<\/span> cheese<\/span> made<\/span> with<\/span> from<\/span> ewe\u2019s<\/span> milk<\/span> of the<\/span> Castellana<\/span> and<\/span> Churra<\/span> breeds,<\/span> breeds<\/span> perfectly<\/span> adapted<\/span> to<\/span> this<\/span> hostile<\/span> environment<\/span> due<\/span> to<\/span> the<\/span> harshness<\/span> of<\/span> the<\/span> climate<\/span> and<\/span> the<\/span> lack<\/span> of<\/span> pasture<\/span> resources,<\/span> but that <\/span>reaches amazing<\/span> levels<\/span> of<\/span> quality.<\/span><\/p>\n

As the<\/span> name<\/span> suggests,<\/span> it<\/span> is<\/span> made<\/span> exclusively<\/span> in<\/span> the<\/span> province<\/span> of<\/span> Zamora<\/a>,<\/span> Spain\u2019s<\/span> largest<\/span> producer<\/span> of<\/span> ewe\u2019s<\/span> milk.<\/span> It<\/span> is<\/span> associated,<\/span> inevitably,<\/span> with<\/span> wine since<\/span> the<\/span> wineries<\/span> of the area were used<\/span> to<\/span> age<\/span> both<\/span> products.<\/span> It<\/span> is<\/span> often<\/span> confused<\/span> with<\/span> Manchego cheese,<\/span> because<\/span> its<\/span> format<\/span> is<\/span> very<\/span> similar.<\/span><\/p>\n

It has<\/span> a<\/span> deep<\/span> flavor<\/span> of<\/span> clean<\/span> ewe\u2019s<\/span> milk,<\/span> slightly<\/span> lactic<\/span>\u00a0with<\/span> a balanced<\/span> aftertaste,<\/span> ideal<\/span> to<\/span> complement <\/span>those touches<\/span> of<\/span> ripe<\/span> fruit<\/span>\u00a0from<\/span> the<\/span> Crianza.<\/span><\/p>\n

If you can\u2019t find this cheese in your town, others similar to this one are: Fontina<\/a> & Dry Monterrey Jack<\/a><\/em><\/p>\n

<\/strong><\/p>\n

\u00a0<\/p>\n

PROTOS <\/strong>CLARETE,<\/span> THE<\/span> BEST<\/span> OPTION<\/span> TO<\/span> ACCOMPANY<\/span> SOFT AND<\/span> YOUNG<\/span> CHEESES<\/span><\/strong><\/h2>\n

I<\/span>t has<\/span> a<\/span> very<\/span> fresh<\/span> entrance<\/span> with<\/span> a<\/span> fruity<\/span> and<\/span> persistent<\/span> finish<\/span> that<\/span> leaves<\/span> us<\/span> memories<\/span> of<\/span> red<\/span> fruits.<\/span> It<\/span> is<\/span> a<\/span> gourmand<\/span> wine<\/span> with<\/span> a<\/span> lot<\/span> of<\/span> flavor<\/span> intensity,<\/span> very<\/span> direct<\/span> and<\/span> easy<\/span> to<\/span> enjoy,<\/span> so<\/span> it<\/span> combines<\/span> mainly<\/span> with<\/span> soft<\/span> and<\/span> young<\/span> cheeses:<\/span><\/p>\n

Pata de Mulo<\/strong><\/a><\/h3>\n

To finish<\/span> our<\/span> trip<\/span> through<\/span> Castilla<\/span> y<\/span> Le\u00f3n,<\/span> we<\/span> selected<\/span> Pata de Mulo<\/strong> for<\/span> its<\/span> slightly<\/span> acidic<\/span> and<\/span> softer<\/span> flavor<\/span>.<\/p>\n

Although<\/span>\u00a0<\/span>Tierra <\/span>de <\/span>Campos (Le\u00f3n) <\/span>is <\/span>the <\/span>birthplace of <\/span>this <\/span>cheese, <\/span>it <\/span>is <\/span>currently <\/span>made <\/span>in <\/span>several <\/span>towns throughout <\/span>the <\/span>Castilian-Leonese <\/span>community, <\/span>although <\/span>they <\/span>differ from <\/span>each <\/span>other <\/span>due <\/span>to <\/span>the <\/span>type <\/span>of <\/span>milk <\/span>used. <\/span>It <\/span>is <\/span>popularly <\/span>called <\/span>\u201cPata <\/span>de <\/span>Mulo\u201d (mule\u2019s leg) <\/span>for <\/span>its <\/span>characteristic <\/span>shape, <\/span>but <\/span>it <\/span>is <\/span>also <\/span>known <\/span>as <\/span>\u201cQueso <\/span>Villal\u00f3n\u201d <\/span>for <\/span>the <\/span>famous <\/span>livestock <\/span>market <\/span>of <\/span>Villalon <\/span>de <\/span>Campos <\/span>(Valladolid).<\/span><\/p>\n

If you can\u2019t find this cheese in your town, others similar to this one are: Vacherin Mont D\u2019Or<\/a> & Asiago Mezzano<\/a>.<\/em><\/p>\n

Olavidia<\/strong><\/a><\/h4>\n

So that<\/span> you<\/span> can<\/span> experience<\/span> the<\/span> perfect<\/span> pairing<\/span> for<\/span> Protos Clarete and<\/span> appreciate<\/span> the<\/span> differences<\/span> with<\/span> respect<\/span> to<\/span> the<\/span> previous<\/span> pairing<\/span> we<\/span> recommend<\/span> the<\/span> Olavidia<\/span> cheese<\/span> from<\/span> Ja\u00e9n<\/a> (Andaluc\u00eda).<\/span> It<\/span> is<\/span> a<\/span> lactic<\/span> cheese<\/span> with<\/span> a<\/span> buttery<\/span> texture<\/span> and<\/span> a<\/span> moldy<\/span> natural<\/span> crust.<\/span> It<\/span> has<\/span> aromas<\/span> of<\/span> yogurt<\/span> with<\/span> a<\/span> lemony<\/span> finish.<\/span> It<\/span> is<\/span> of<\/span> little<\/span> intensity,<\/span> therefore<\/span> in<\/span> a<\/span> cheese<\/span> tasting<\/span> it<\/span> would<\/span> be<\/span> taken<\/span> right<\/span> at<\/span> the<\/span> beginning.<\/span><\/p>\n

If you can\u2019t find this cheese in your town, others similar to this one are: Hill Harbison<\/a> & Camembert<\/a>.<\/em><\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Wines and cheeses from the same region usually complement each other well, together they represent the essence of…<\/p>\n","protected":false},"author":3,"featured_media":32984,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[163],"tags":[],"class_list":["post-33022","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en"],"acf":[],"yoast_head":"\nPairing alert! 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Protos Clarete<\/span><\/a> is<\/span> made<\/span> from<\/span> 95%<\/span> Tempranillo<\/span> grapes<\/span> and<\/span> 5%<\/span> from<\/span> Syrah<\/span> and<\/span> Merlot.<\/span><\/p>\n

Made with<\/span> 100%<\/span> Tempranillo<\/span> grape<\/span>s, Protos<\/span> Crianza<\/span><\/a> presents<\/span> a<\/span> high<\/span> intensity,<\/span> with aromas of ripe<\/span> fruits<\/span> well<\/span> balanced<\/span> with<\/span> the oak,<\/span> that give some sweet spice and toffee<\/span> notes.<\/p>\n

Protos<\/span> verdejo<\/span><\/a> is<\/span> a<\/span> very<\/span> fresh<\/span> wine<\/span> with<\/span> good<\/span> acidity,<\/span> intense<\/span> fruity flavor,<\/span> balanced,<\/span> complex,<\/span> with<\/span> a<\/span> long<\/span> and<\/span> slightly<\/span> bitter<\/span> finish.<\/span> It<\/span> is<\/span> important that<\/span> you<\/span> serve<\/span> it<\/span> at<\/span> a<\/span> temperature<\/span> of<\/span> 8-10\u00ba. <\/span>It pairs<\/span> perfectly<\/span> with<\/span> blue<\/span> cheeses<\/span> as well as<\/span> fresh<\/span> cheeses.<\/span><\/p>\n