Good Semi-Cured Cheese

Semi-cured cheese is a cheese that has necessarily matured between two and three months.Of the approximately 8.75 kilos of cheese that, according to the most recent official data (MAPA 2020), are consumed on average by Spaniards (we would find cheese in 85% of homes if we opened the refrigerator), it could be said that semi-cured cheese is he most consumed cheese in Spain.

And that’s because it’s the semi-cured, a rich and versatile cheese. Cheese is a staple in our cuisine. Among our most widespread customs is enjoying it freshly cut as an appetizer, on cheese boards, before lunch, or especially at dinner… an excellent addition to children’s sandwiches and tapas… but we still have a long way to go to catch up with the culinary uses of cheese in other European countries. Indeed, we are still far from the 17.3 kilos of cheese per capita per year that, according to recent official data, is consumed in the European Union.

The favorite cheese of the Spanish, a rich and versatile food…

 

And it is that he Semi-cured cheese is also an excellent cheese for cooking…and that’s where we Spaniards still have a way to go. And it’s excellent not only because of its nutritional properties, which are many and very good, but also for the balance of its flavor. A good semi-cured cheese (because not all semi-cured cheeses are the same: you just have to look at the percentages and types of milk used in their production: sheep, goat and/or cow; (to appreciate the significant differences that will affect its flavor and quality…) has enough balance to provide a pleasant cheese flavor in pizzas, pastas… but also in creams, sauces, risottos, lasagnas… and a multitude of recipes, even in a chocolate dessert…

In short, eat the semi-cured. With whatever you like and however you like… because it goes well with everything. Dare to experiment and your own taste will guide you on how to surprise your palate.

Furthermore the semi-cured cheese It’s almost a guaranteed success. It’s the one that appeals most to both adults and children… any age is a good age and any time is a good time to enjoy it and show it off if you choose well. It’s important that when you find the one you like, always taste the same…how often do we find cheeses that, due to a lack of care and dedication in their production and in the selection of raw materials (which is none other than milk) tastes very different depending on the purchase. If you want to know more about milk, you can read our article. “The secret to good cheeses starts with the best milk”

A great food, very “ours”

 

Few foods evoke such a rich imagination, full of tradition and pride in what we call “our own,” as the traditional pressed cheeses.

In Spain we have excellent quality milk both of cow like goat and sheep.This allows us to develop semi-cured cheeses with a rich recipe and a greater range of nuancesIf all three are selected. This combination also sets it apart from other international cheeses that are mostly made with cow’s milk.

Did you know that…

García Baquero Semi-cured Was it born during the 20th century on a small artisan farm in Alcázar de San Juan where Hersilio García Baquero made 7 cheeses a day? His cheeses were so popular that the townspeople decided to name them after him. García Baquero’s Cheese…and with great foresight…he was the first to “paint” the bark black in order to differentiate himself.

Thanks to the techniques we have inherited and still maintain; to the traditional recipe (sheep, goat and beef); and to the passion of Hersilio García Baquero, which remains very much alive, we make our semi-cured (the most chosen semi-cured brand) always taste the same and recognize our tradition and history in every bite.

Here’s a tasting video of our Semi-cured Cheese with some interesting facts :).