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Peñamellera

ASTURIAS
Milk of Cow
Pasteurized
Taste: Strong
Texture: medium
Pasta: Semi-hard
0,28 Kg
Soft
Rueda blanco
DESCRIPTION

This lightly cured cheese from the region of Asturias, yellowish in color, is made from pasteurized cow, goat and sheep’s milk and has a compact texture. The flavor is somewhat strong and slightly acidic, with bitter overtones. It is creamy, buttery and low in salt. It has an ammoniac aroma due to its rind being cured with bacterial activity.

PRODUCT HISTORY

This kind of cheese had traditionally been produced in the homes and farms of the Peñamellera Alta county. Depending on the time of year, different proportions and types of milk were used. As with many other cases, this of cheese was about to disappear, and only recently have artisan producers reactivated its production. Thanks to them, the tradition lives on.

PRODUCTION PROCESS

Milk is heated to 30ºC (86ºF) is coagulated with goat rennet. The mixture is cut, the whey is slowly removed and it is poured into molds, and then it is salted on both sides. The airing is done on top of a woven mat of hazel wood poles, which produces the characteristic grid pattern on the cheese rind. Curing takes at least 15 days.

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QUESOS FROM ASTURIAS
Peñamellera
Taramundi
Cabrales
Afuega´l Pitu
SUGGESTIONS FOR GASTRONOMICAL COMBINATIONS
As with the majority of the Asturian cheeses, this one is delicious with bread baked a wood oven and apple cider. Since it is a cheese made from fresh paste, we recommend trying it with light white wines, or dry rosés, like those from the areas of Rueda, Cigales, Tarragona or Penedés.