Discover Sherry recommends: Dealbariza


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En Sanlúcar de Barrameda está dealbariza un despacho de vinos/tienda gourmet que tiene los mejores productos de Sanlúcar y del sur de España como ellos mismos afirman.   Fuimos a comprar el queso negro para la próxima cata y coincidió que hoy celebraban su primer cumpleaños.  Conocimos a Antonio Peña y Pili, los dueños, que nos atendieron de maravilla.  Hay manzanillas y otros jereces en rama además de una gran variedad de vinos de Jerez y Vinos de la Tierra de Cádiz.  También hay regañá y picos Don Pelayo, patés, quesos, dulces, libros, y mucho más.

Dealbariza is in Sanlúcar de Barrameda.  It is a wine and gourmet shop which has some of the best products that Sanlúcar and southern Spain can offer, exactly as they advertise.   We went to buy some black cheese for our next wine tasting and it just so happened that the store was celebrating its one year anniversary. We met Antonio Peña and Pili, the owners, who treated us with the utmost of courtesy.  They have manzanillas and Sherrys “en rama” in addition to a large variety of of other sherry wines and wines from the province of Cadiz. They also have Don Pelayo breadsticks, patés, cheeses, sweets, books, and much more.queso negro 2

También estaba Iñaki Xalabardé, de la firma Buleri y creador del queso negro, nos contó que es el primer queso curado en tripa de cerdo.  Está elaborado con leche de cabra Payoyo y el color negro es debido a la tinta de calamar que es uno de sus ingredientes.   A primera vista parece una morcilla pero lo probamos y no sabe a morcilla en absoluto. Nos encantó y maridado con una copa de manzanilla La Goya, perfecto.  No sé si puede definirse un queso como equilibrado pero es la mejor palabra para definirlo, no es ni demasiado fuerte ni soso, es sabroso.  Luego lo probamos sobre oblea de helado con nuez, cereza, escamas de chocolate blanco y un punto de canela, muy, muy bueno.

Iñaki Xalabardé was also there.  He is the founder of the Buleri company and the creator of black cheese.  He told us that it is the first cheese that has been cured in a sausage casing.   It is made with Payoyo goat milk and its black color is due to calamari ink, which is one of its ingredients.   At first it looks like a blood sausage, but when you taste it, it has nothing to do with sausage at all.   We loved it and it was perfectly paired with a glass of La Goya manzanilla wine.   I don´t know if you can define a cheese as being balanced, but it is the best word to define it.  It was neither too strong nor lacking in taste.  It was delicious.  Later, we tried it on an ice cream wafer, with some pieces of walnut and cherry, white chocolate shavings, and a touch of cinnamon.  Very, very good.

Para más información: http://www.dealbariza.com

For more  information: http://www.dealbariza.com

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Categories: RecommendationsTags: , , ,

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