Reference:
Place of origin Morcín, Riosa, Santo Adriano, Grado, Salas, Pravia, Tineo, Belmonte, Cudillero, Candamo, Las Regueras, Muros del Nalón and Soto del Barco. Central zone. Asturias
Ingredients:pasteurized cow's milk, lactic ferments, animal rennet, salt and paprika.
Presentation piece vacuum packed 300 grs.
CATA's notes:Medium flavor Fatty material Min. 45% Cheese made with cow's milk, with a conical shape and orange-reddish color as paprika is added. The consistency of the paste varies with the degree of maturation, a firmness and medium adhesion being characteristic, as well as the impossibility of making a clean cut since it crumbles with great ease. Taste and aroma are accentuated in strong and spicy.
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:Cheese factory Ca Sanchu - La Pumariega nº15, Ambás, 33826 - Grau (Asturias - Spain)
Store between 4º and 6º C
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