GOATS MILK CHEESE THE ANDALUZ WAY

(Page 6 of 6)

July/August 1975
by Jo Ann Parvin  
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ALL IN THE FEEL

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Both the method of making cheese and the way the finished product is used are tightly traditional within each Andaluz family and community. My neighbor Juana, for instance, firmly warns that a soft curd won't produce a decent texture but other women use less rennet than she recommends and get good results.

Juana's sister Maria pales at the thought of curing the rounds with paprika, yet the cafe owner's mother does so with outstanding success. Louisa, who owns the store, wouldn't dream of wasting all that oil to cover a pot full of cheeses, while Eduarda simply won't be bothered with turning the wheels each week while they cure. No one in our village will even attempt to fry queso de cobra-what an outlandish idea!-yet 10 miles away it's a common practice.

"Tradition", then, is what one is used to and if Juana can ever be persuaded to fry her cheese, the dish will be "traditional" in no time at all.

The customs I've described belong to my own corner of Spain, but may open some further possibilities for all you folks who are just getting started with goats. Here's one more bit of Andaluz lore for good measure: If you can't locate your herd at milking time, just follow the direction of the wind. My neighbors say that the creatures amble along with the breeze until they reach a fence and that's where you'll find them waiting!.

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