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Open Cheese

Place of origin Abredo - Coaña. Western Zone Asturias.

Artisan Cheesemakers

Fatty material Min. 45% Semi-soft, artisanal elaboration based on pasteurized cow's milk.

Ingredients: Pasteurized cow's milk, lactic ferments, calcium chloride (stabilizer), rennet and salt.

Presentation vacuum packed piece of 600 grs. (approximate weight)

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8,25 €

CATA's notes:Smooth flavor. Uniform yellow cut, soft touch. Smooth, flexible and elastic texture. Primary aromas with butter smell. In the mouth it is melting, very soluble, compact global impression. Persistent, harmonious, smooth and balanced aftertaste. Fat with short ripening period.

Asturias has in its territory one of the largest cheese spots in Europe. In its production, cow, sheep or goat milks are involved, alone or mixed together. The resulting types of cheese are very varied, from soft and creamy to strong and spicy, smoked, fresh, hard, soft or veined pasta, etc. The cheese activity, in its origins, became practically essential because of the need, then, to achieve a safe method of preservation for a surplus of milk, which otherwise was difficult to use in a region of such complex orography and population scattered This cheese tradition has been maintained.

Producer: Open Handmade Cheese Factory (Alfonso Rodríguez García) - 33719 Abranedo (Abredo) - Coaña - Asturias (Spain)

Store between 1º and 8º C

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Open Cheese

Open Cheese

Place of origin Abredo - Coaña. Western Zone Asturias.

Artisan Cheesemakers

Fatty material Min. 45% Semi-soft, artisanal elaboration based on pasteurized cow's milk.

Ingredients: Pasteurized cow's milk, lactic ferments, calcium chloride (stabilizer), rennet and salt.

Presentation vacuum packed piece of 600 grs. (approximate weight)

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Open Cheese <p style="text-align: justify;"><strong>CATA's notes:</strong>Smooth flavor. Uniform yellow cut, soft touch. Smooth, flexible and elastic texture. Primary aromas with butter smell. In the mouth it is melting, very soluble, compact global impression. Persistent, harmonious, smooth and balanced aftertaste. Fat with short ripening period.</p> <p style="text-align: justify;"><span>Asturias has in its territory one of the largest cheese spots in Europe. In its production, cow, sheep or goat milks are involved, alone or mixed together. The resulting types of cheese are very varied, from soft and creamy to strong and spicy, smoked, fresh, hard, soft or veined pasta, etc. The cheese activity, in its origins, became practically essential because of the need, then, to achieve a safe method of preservation for a surplus of milk, which otherwise was difficult to use in a region of such complex orography and population scattered This cheese tradition has been maintained. </span></p> <p style="text-align: justify;"><strong>Producer: </strong><a href="http://www.queseriaartesanalabredo.com/index.php" target="_ blank">Open Handmade Cheese Factory (Alfonso Rodríguez García) - 33719 Abranedo (Abredo) - Coaña - Asturias (Spain)</a></p> <p style="text-align: justify;"><em><strong>Store between 1º and 8º C</strong></em></p>
7,93 €