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FRESH AND PASTEURIZED

Zamorano(Fresh)

Milk is the basic prime material for producing cheese and depending on its origin, either sheep, goat or cow, the resulting cheese will differ both in its taste and its texture. The lightest cheeses are those produced with cow’s milk and the strongest ones or most cured are mostly from sheep’s milk which comes mostly from the plains. In the Atlantic north, cow’s milk, from the different indigenous breeds, is the most used, whereas sheep adapt better to more varied climates.
The milk, either cow, sheep or goat, or even a mixture, can be treated or not before producing the cheese. If fresh milk is used, that is, without any treatments, the cheese conserves more of its flavor and its fat content. If, however, the milk is pasteurized, that is mechanically sanitized by boiling at high temperatures, then most of the fat and all the germs will be removed, but its flavor will vary greatly if it is not done well.


Fresh
This milk which has not been treated in any way before beginning the production process, thus not altering the taste of the milk.

Pasteurized
The milk is heated to a high temperature in order to destroy the harmful baterica and germs without altering its composition and qualities.

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