Milk curd

Cuajada

The traditional season for this Basque classical dish, nowadays turned into a dessert, coincides with the period of breeding of the sheep (from the end of winter to the middle of spring). Then is when their milk is under the best conditions for "solidifying" by means of the action of the rennet. If the milk is warmed as it was traditionally done, using hot stones or iron tools, it acquire a very peculiar flavour.
By Tapas Together Edinburgh