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Cabrales cheese

PDO Cheese Cabrales

Ingredients:Raw cow's milk, rennet and salt.

Place of origin Municipality of Cabrales, Picos de Europa and in some towns of the municipality of Peñamellera Alta. Eastern zone. Asturias.

Presentation vacuum packed piece of 500 grs. Approximate weight.

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11,98 €

CATA's notes:Blue flavor Fatty material Min. 45% Blue pasta cheese. Artisan elaboration according to the pastoral tradition of the Picos de Europa. Mixture of raw cow, sheep and goat milk or cow and goat or just cow. Maturation in natural caves. Cylindrical. Off-white cut with green-bluish pigmentations, produced by the Penicillium. Intense ripening aromas, with touches of volatile. In the mouth, melting, pasty, balanced complex flavors, slight itching. Persistent aftertaste maintaining balance and pleasant taste.

Asturias has in its territory one of its biggest 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:Quesería del Cares SL - Ctra. De Arangas, s / n - 33554 Arenas de Cabrales (Asturias - Spain)

Store between 2º and 6º C

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Cabrales cheese

Cabrales cheese

PDO Cheese Cabrales

Ingredients:Raw cow's milk, rennet and salt.

Place of origin Municipality of Cabrales, Picos de Europa and in some towns of the municipality of Peñamellera Alta. Eastern zone. Asturias.

Presentation vacuum packed piece of 500 grs. Approximate weight.

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Cabrales cheese <p style="text-align: justify;"><strong>CATA's notes:</strong>Blue flavor Fatty material Min. 45% Blue pasta cheese. Artisan elaboration according to the pastoral tradition of the Picos de Europa. Mixture of raw cow, sheep and goat milk or cow and goat or just cow. Maturation in natural caves. Cylindrical. Off-white cut with green-bluish pigmentations, produced by the Penicillium. Intense ripening aromas, with touches of volatile. In the mouth, melting, pasty, balanced complex flavors, slight itching. Persistent aftertaste maintaining balance and pleasant taste.</p> <p><span><span><span>Asturias has in its territory one of its biggest 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></span></span></p> <p style="text-align: justify;"><span><strong>Producer:</strong>Quesería del Cares SL - Ctra. De Arangas, s / n - 33554 Arenas de Cabrales (Asturias - Spain) </span></p> <p style="text-align: justify;"><em><strong>Store between 2º and 6º C </strong></em></p>
11,52 €