Exceptionally for the start of the school year, you are propelled into the Spanish Basque Country with the blogger Thomas Galharague. Discovery of a cheese made with sheep’s milk from the latta and carranzana breeds. A fat cheese with a minimum maturation of sixty days minimum up to 2 years of maturation, weighing up to 3 kilos press and uncooked, declared European gastronomic heritage.
– @Thomas_Galharague
The flavor of this cheese is intense, melting in the mouth, balanced, clean and consistent with a certain character marked “with matured sheep’s milk” and something with the flavor of natural rennet according to ripening. It has a pungent tone and there should be an absence of bitterness. Its salinity is average. Price per Kilo: 18 euros and to be found in grocery stores, cheese shops and supermarkets.
– @Thomas_Galharague
Thomas Galharague: Good cheese and good wine for a perfect tasting!
On the way to Elciego, on the road to Logrono, between Alava and La Rioja to discover a mythical house, the Marques de Riscal house. The wine is established on a vast extension of vineyards. Marques De Riscal has 1,500 hectares of vineyards in the Rioja area. The brand exports to 104 countries worldwide and launches around 7,000,000 bottles of red and white per year.
– @Thomas_Galharague
Thomas Galharague is the designer and food reporter of the Bordeauxfood blog, on which you will find essential addresses in Bordeaux, and other up-and-coming addresses, articles and podcasts. Thomas Galharague is a native of the Basque Country, and is passionate about gastronomy to the point of always being in search of good products, good tables. What also drives this gourmand – gourmet is the present moment, Thomas never ceases to discover the talent of Chefs, you can easily come across this blogger in places where gastronomy is expressed. Bordeauxfood.fr is present on various media such as social networks (Facebook, Instagram) or in replay on podcast platforms (Spotify, Deezer, Amazon, etc.)
