Served at taverns across Spain, this incredibly simple recipe with egg, potatoes and Iberico ham can be enjoyed any time of the day.
There are so many cheeses on the market. Some are mass-produced “industrial” cheese, while others are considered rare and “artisanal”, but how are they different?
Artisanal Cheese:- Delicate procedure- Produced in small quantities by hand- Has ageing potential and more complex flavours that change over time- Usually made with unpasteurised milk (the milk was heated at 37°C to 40°C for 12 to 16 seconds)- Shorter shelf life Industrial Cheese: - More readily available- More consistent in flavour and appearance- Made with pasteurised milk (the milk was heated at 65°C to 72°C for 12 to 20 seconds)- Longer shelf life
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