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Vidiago cheese

Place of origin Vidiago in Llanes. Eastern zone. Asturias.

Ingredients:Milkpausterized cow, lactic ferments, rennet, lysozyme conservative (E-1105) derived from eggand get out.

Presentation wedge vacuum packed 500 grs. Approximate weight.

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5,45 €

CATA's notes:Smooth flavor. Fatty material Min. 45% Elaborated by hand at the foot of the Sierra del Cuera, following the family tradition, with pasteurized cow's milk. It has a rectangular shape in a bar. Yellow cut, soft and wet touch. Smooth texture very elastic and flexible. Primary aromas, with lactic touches. Intense flavor initially disappearing, soluble and persistent. Semi-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:Quesería Artesana de Vidiago SL - Secada, s / n - 33510 Siero (Asturias - Spain)

Store between 3º and 8º C

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Vidiago cheese

Vidiago cheese

Place of origin Vidiago in Llanes. Eastern zone. Asturias.

Ingredients:Milkpausterized cow, lactic ferments, rennet, lysozyme conservative (E-1105) derived from eggand get out.

Presentation wedge vacuum packed 500 grs. Approximate weight.

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Vidiago cheese <p style="text-align: justify;"><strong>CATA's notes:</strong>Smooth flavor. Fatty material Min. 45% Elaborated by hand at the foot of the Sierra del Cuera, following the family tradition, with pasteurized cow's milk. It has a rectangular shape in a bar. Yellow cut, soft and wet touch. Smooth texture very elastic and flexible. Primary aromas, with lactic touches. Intense flavor initially disappearing, soluble and persistent. Semi-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>Quesería Artesana de Vidiago SL - Secada, s / n - 33510 Siero (Asturias - Spain) </span></p> <p style="text-align: justify;"><strong>Store between 3º and 8º C </strong></p>
5,24 €