Goat’s and sheep’s cheese: compare milk and maturation separately

Goat or sheep is a starting question, but it does not fully describe what you will serve. A fresh cheese and a well-aged one can differ greatly even when made from the same type of milk. Organise the comparison before choosing what you prefer alongside ham.

One milk or a blend: read the description

Spanish cheese rules distinguish milk origin. Check whether the cheese declares goat’s milk, sheep’s milk or a blend; a goat pictured on packaging does not prove that all its milk comes from that species. Read the ingredients and retain the product’s identification when serving.

Compare similar stages of maturation

To discover your preference, start with two cheeses of similar presentation and maturation. Note whether the body is firm, creamy or crumbly and how it cuts. Do not automatically attribute these differences to species: production, maturation and storage also play a part.

A simple tasting on separate plates

Serve a bite of each cheese separately, with water and unseasoned bread. Taste each on its own first, then alongside a small portion of ham if you wish. Change one thing at a time; mixing everything immediately makes it harder to identify your preferred combination.

The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.

Choose for the dish with labels to hand

A salad, cheese board and toast call for different behaviour. Check each cheese’s ingredients, allergens, net quantity and storage instructions rather than borrowing them from a similar product. When comparing nutrition information, use both products’ figures for the same quantity, not an assumed winner by species.

Read more

Cheese with cured ham: labels, cutting and storage · Ham and cheese on a board: a simple tasting to find your preference

Continue choosing

Check presentation and directions in the current collection. Continue choosing.

Sources and checks

BOE.