Casin cheese

CATA's notes: Intense flavor. Fatty material Min. 55% Handmade with raw cow's milk. Fat, matured, semi-cured or cured. Made with whole and raw cow's milk, enzymatic coagulation and kneaded, semi-hard or hard paste. It has an irregular cylindrical-discoidal shape, with a face engraved with the anagram of each producer, consisting of floral, geometric patterns, different symbols or the name of the producer. It is believed to be one of the oldest cheeses in Spain and the world, not only for the documentary references that place it in the fourteenth century but for the unusual and laborious kneading technique used in the manufacturing process, which make it Once in a unique variety.

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: Quesería Redes (Natalia Lobeto Álvarez) El Lano, 19. 33990 - Campo Caso - Asturias (Spain)

Store between 4º and 8º C