Express delivery U.S.
24 - 48 h.
view cart
items  
Total 0,00  
           First time?

Cheeseland        Wines and Cheeses      Health and Cheese      Cheese-tasting advice      Recipes      Forum: Give your opinion  
     Register here! Send to a friend     Email us    Affiliate program 
Search in Quesos.com
Our cheese selection
Order cheeses by:
 Type of milk
 Raw / pasteuriced
 Flavor
 Maturing
 Guarantee of Origin
 Pastes
 Regions
 Texture
 Wines
 Cheese making
 Cheese-tasting
 Cheese labeling
 Tasting
PASTES AND CHEESEES

Ahumado de Áliva(No Rind)

The paste of the different cheeses depends on the temperature used to prodce it and the curing period. Hard paste cheeses need more time and higher temperatures, where soft paste ones need the opposite. Those cheeses without paste are usually creamy or speadable ones.


Hard
Hard paste cheeses are produced at higher temperatures than the soft or semi-soft ones so that their curing period is shorter and their consistency is greater.

No Rind
This kind of cheeses do not have a rind and are usually all light and spreadable.

Semi-hard
Semi-hard paste cheeses have a flexible rind, no so firm as the hard paste cheeses, but somewhat consistent.

Soft
Soft paste cheeses cure quickly so they are produced at a lower temperature and they have a lower consistency and are lighter.

PASTES AND CHEESES
HARD
Manchego
Roncal
Zamorano
Idiazabal
Serrat
Murcia al vino
Pedroches
Castellano
NO RIND
Tupi
SEMI-HARD
Cantabria
Quesuco de Liébana
Ibores
Torta de La Serena
Torta del Casar
Arzua Ulloa
San Simón
Mahón
Peñamellera
Taramundi
Cabrales
Ahumado de Áliva
Acehuche
Ibérico
Costa Negra
Drap
Cóbreces
SOFT
Tetilla
Torta Montes Toledo
Valdeón
Afuega´l Pitu