garrotxa

o queijo cinzento. um caso de recuperação de património comestível interessante. digo que foi bem recuperado pela textura cremosa e macia do interior, a família e outros interessados darão o veredicto final. a história de Enric Canut e o ditador que não gostava de queijo artesanal, na Food and Wine.

"After the Civil War and World War II, for a long time Spain was a very poor country," Canut said. Technocrats associated with Opus Dei, the conservative Catholic organization that was particularly powerful under the dictatorship of Francisco Franco, required industries to work to minimum production standards. "They said, 'We don't need producers of 50 kilos of milk a day; you work 10,000 liters a day or you don't work at all.' "


The result was predictable: Spain's artisanal cheesemakers either gave up or went underground. And some traditional cheeses disappeared altogether.


With the return of democracy in the 1970s and the rescinding of the industrial-quota legislation in the late 1980s, artisanal cheesemaking slowly recovered.


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(e para quem o quiser fazer)