The anglicised name for Andalucía, a region in southern Spain with coasts on both the Mediterranean and Atlantic. Much of it is the basin of the Guadalquivir river with the Sierra Nevada in the south east. The cuisine is influenced by both Arab and Jewish traditions and sherry, Montilla and Málaga wines are produced. It is a well-irrigated area and it produces olives, vines, cereals, nuts and citrus fruits.
A hard cheese made with cow or goat's milk, similar to Feta when fresh and Parmesan cheese when dried. It has a crumbly, dry close-grained and salty paste with a few small holes. This cheese is made with skimmed milk. The curds are pressed. Affinage is up to 8 months. When this sharp cheese is coated with chilli powder it is called Queso Anejo Enchilado.
Aged. Mature. Refined, Developed. This can mean ripe, aged or seasoned in reference to cheese, wine or meats. It means mature when used in a complimentary way but be cautious as it can also mean stale. It also means a fine, old rum and aged beef and a type of cheese.
Meat from beef cattle aged 14 to 15 months. The word means ripe, mature. It also refers to a fine, old rum and a type of cheese.
A hard cheese made with cow or goat's milk, similar to Feta when fresh and Parmesan cheese when dried. It has a crumbly, dry close-grained and salty paste with a few small holes. This cheese is made with skimmed milk. The curds are pressed. Affinage is up to 8 months. When this sharp cheese is coated with chilli powder it is called Queso Anejo Enchilado. Añejo means ripe, mature.
"Old." A very fine old rum. The word means ripe, mature. It also refers to aged beef and a type of cheese.
A hard cheese made with cow or goat's milk, similar to Feta when fresh and Parmesan cheese when dried. It has a crumbly, dry close-grained and salty paste with a few small holes and is coated with chilli powder. This cheese is made with skimmed milk. The curds are pressed. Affinage is up to 8 months. When this sharp cheese is coated with chilli powder it is called Queso Anejo Enchilado.
