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La Peral cheese

Place of origin Illas. Central zone. Asturias.

Cheese made by hand with pasteurized cow's milk

Ingredients:Pasteurized cow's milk, salt, rennet, lactic ferments, stabilizer (E-509) calcium chloride and penicillium.

Presentation vacuum packed piece of 500 grs. Approximate weight.

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7,80 €

CATA's notes:Blue flavor Fatty material Min. 55% Handmade with pasteurized cow's milk. Cylindrical. Yellow-greenish-blue veined cut, of varying intensity, soft and moist touch. Intense ripening aromas bound to mold. Maturation can reach four months. In the mouth, flux, intense and relatively complex flavors, global impression paste. Taste with an attenuating tendency. Semiblando to soft.

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:Quesos La Peral, SL - Forcón, 60 LaPeral - 33414 Illas (Asturias - Spain)

Store between 4º and 6º C

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La Peral cheese

La Peral cheese

Place of origin Illas. Central zone. Asturias.

Cheese made by hand with pasteurized cow's milk

Ingredients:Pasteurized cow's milk, salt, rennet, lactic ferments, stabilizer (E-509) calcium chloride and penicillium.

Presentation vacuum packed piece of 500 grs. Approximate weight.

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La Peral cheese <p style="text-align: justify;"><strong>CATA's notes:</strong>Blue flavor Fatty material Min. 55% Handmade with pasteurized cow's milk. Cylindrical. Yellow-greenish-blue veined cut, of varying intensity, soft and moist touch. Intense ripening aromas bound to mold. Maturation can reach four months. In the mouth, flux, intense and relatively complex flavors, global impression paste. Taste with an attenuating tendency. Semiblando to soft.</p> <p style="text-align: justify;"><span><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></span></p> <p style="text-align: justify;"><span><strong>Producer:</strong>Quesos La Peral, SL - Forcón, 60 LaPeral - 33414 Illas (Asturias - Spain) </span></p> <p style="text-align: justify;"><em><strong>Store between 4º and 6º C </strong></em></p>
7,50 €