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CURED

Pedroches(Cured)

The cheeses vary in their state of curing, depending on the time dedicated to its production process. A fresh cheese will have had no curing period. That is, the cheeses are taken to market right after being made. Soft cheeses will probably have had a very short curing process, just enough to make the preservation better. The semicured ones are cured from more than one month, above all the sheep’s milk cheeses, which makes their flavor all the stronger and persistent. Finally, the cured cheeses are left for a much longer time. The flavor of this kind of cheese becomes quite strong and persistent, depending also on its texture.


Cured
Cheeses which have been cured too much are those which have been left to cure for a long time before being consumed, and are usually stronger. These are normally the sheep’s milk cheeses.

Fresh
This kind of cheese has no curing process at all.

Semi-cured
This kind of curing corresponds to normally semisoft or semicured cheeses. Its flavor is between medium and strong.

Soft
This curing process hardly takes time at all. Once produced, the cheese can be consumed and its flavor is usually light. Cow’s milk cheeses predominate here.

MATURING AND CHEESES
CURED
Torta del Casar
San Simón
Manchego
Roncal
Zamorano
Tupi
Idiazabal
Cabrales
Afuega´l Pitu
SEMI-CURED
Cantabria
Quesuco de Liébana
Ibores
Arzua Ulloa
Mahón
Taramundi
Torta Montes Toledo
Acehuche
Valdeón
Serrat
Murcia al vino
Ibérico
Pedroches
Costa Negra
Castellano
SOFT
Torta de La Serena
Tetilla
Peñamellera
Ahumado de Áliva
Drap
Cóbreces