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Taramundi

ASTURIAS
Milk of Cow
Fresh
Taste: Medium
Texture: Creamy
Pasta: Semi-hard
0,5 Kg
Semi-cured
Jumilla
DESCRIPTION

This cylindrical cheese is produced with fresh cow’s milk. The rind is natural, and it has a special flavor due to its buttery texture, not very acidic taste and the presence of toasted flavors. There is a type of cheese that is made with nuts (hazelnuts and walnuts).

VARIABLES

It is sold in different varieties, such as fresh, semi-cured, with walnuts, etc.

PRODUCT HISTORY

Taramundi cheese has been produced traditionally in the houses and farms of the region. During recent years, the cheese has been relaunched by a cooperative organization that produces lactic products and various artisans. With the help of the government, this group has managed to keep Taramundi cheese from disappearing.

PRODUCTION PROCESS

Cow’s milk, produced with strict quality controls, is heated to 31ºC (87.8ºF). Rennet and ferments are added and once curdled, it is cut into small, rice-sized pieces. The temperature is then raised to 45ºC (113ºF) and the resulting paste is poured into molds to be pressed afterward. Salting is done by rubbing after 24 hours. The cheese is cured during at least 60 days.

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QUESOS FROM ASTURIAS
Peñamellera
Taramundi
Cabrales
Afuega´l Pitu
SUGGESTIONS FOR GASTRONOMICAL COMBINATIONS
It is used for melting and preparing au gratin dishes. This cheese can be eaten with cider, white wines and Ribeiros. The variant with nuts can be eaten as a dessert with a sweet and dense wine. It is also eaten in salads.