Queso del Tietar is another Spanish cheese that comes from Avila. The cheese exists in two versions. The fresh cheese is called Cabra del Tietar and it takes just few days to ripen. The cheese is made from goat's milk and is often mixed with spices like oregano, thyme, rosemary or paprika. The other version takes two or three months to ripen and the texture hardens and has a nutty flavour. Queso del Tietar makes a perfect partner for pasta.

Country:
Spain
Milk:
goat milk
Texture:
hard
Fat content:
40 %