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Caxigón cheese

Cheese made from cow, goat and sheep milks.

Place of origin Berodia in Cabrales. Eastern zone. Asturias.

Ingredients:Pasteurized cow's milk, rennet, salt and lactic ferment.

Presentation piece vacuum packed 350 grs. Approximate weight.

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3,90 €

CATA's notes:Medium flavor Fatty material Min. 45% Cow, goat and sheep milks are used for its elaboration. Cylindrical. White in color, with a doughy consistency, yellow and hard bark, with a strong smell. The interior or paste is ivory with eyes. Its taste is nice.

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 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 due to 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 Caxigón - Berodia de Cabrales. Asturias (Spain)

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Caxigón cheese

Caxigón cheese

Cheese made from cow, goat and sheep milks.

Place of origin Berodia in Cabrales. Eastern zone. Asturias.

Ingredients:Pasteurized cow's milk, rennet, salt and lactic ferment.

Presentation piece vacuum packed 350 grs. Approximate weight.

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Caxigón cheese <p style="text-align: justify;"><strong>CATA's notes:</strong>Medium flavor Fatty material Min. 45% Cow, goat and sheep milks are used for its elaboration. Cylindrical. White in color, with a doughy consistency, yellow and hard bark, with a strong smell. The interior or paste is ivory with eyes. Its taste is nice. </p><p style="text-align: justify;"><span><span>Asturias has in its territory one of the largest cheese spots in Europe. </ span>In its production, cow, sheep or goat milks are involved, alone or mixed together. The resulting types of cheese are 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 due to 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. </p><p style="text-align: justify;"><span><strong>Producer:</strong><span>Quesería Caxigón - Berodia de Cabrales. Asturias (Spain) </span></span></p>
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