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Cóbreces

CANTABRIA
Milk of Cow
Pasteurized
Taste: Light
Texture: Creamy
Pasta: Semi-hard
0,107 Kg
Soft
DESCRIPTION

This cheese is produced from whole and pasteurized cow’s milk in the Cistercian monastery of Cóbreces. The interior is compact and straw yellow. It is presented in two formats: cylindrical, with a herringbone pattern on the rind, and in the form of a bar, similar to the cream cheese of Cantabria, which is small (around one kilogram – about 2.2 pounds) and with a smooth and clean rind.

PRODUCT HISTORY

Cóbreces cheese was created thanks to the patronage of Antonio Bernaldo Quirós who, when he died in 1908, left his country house to the Trappist monks with the only wish of founding a monastery dedicated to setting up an agricultural school. With this school, a milking cow farm was set up, as well as a dairy. Its cheeses, matured in a cellar beneath the church’s altar, are of the highest quality.

PRODUCTION PROCESS

Cóbreces cheese is produced from whole and pasteurized cow’s milk and is matured in a cellar beneath the altar of the Cistercian monastery where the cheese is made.

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QUESOS FROM CANTABRIA
Cantabria
Quesuco de Liébana
Ahumado de Áliva
Cóbreces
SUGGESTIONS FOR GASTRONOMICAL COMBINATIONS
This cheese offers a light flavor, with lactic and slightly acidic buttery aromas, though there are touches of sweetness as well. It is very buttery and meltable to the palate.