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Cantabria

CANTABRIA
Milk of Cow
Pasteurized
Taste: Light
Texture: Creamy
Pasta: Semi-hard
0,61 Kg
Semi-cured
Tinto joven
DESCRIPTION

Buttery, yet compact texture, with a fresh taste. This cheese is creamy, has no holes, is yellowish and has a buttery aroma. It is also known as “queso de nata” and is produced exclusively with whole milk from Friesian and Santanderian cows. It is made from pressed, semi-cooked paste, with a smooth, clean and waxy rind. It is cylindrical, or in the form of a bar, and weighs between 400 grams (14 ounces) and 2.8 kilograms(6.2 pounds).

PRODUCT HISTORY

Originally, this was known as a pressed “pasiego” cheese, due to it being produced in the villages found in the valley of the Pas river. It was first produced in the mid-19th century and, due to its characteristics and the way it is produced, it is easily compared to the French cheese of port-salut. When the Spanish civil war ended, the Friesian and Santanderian cows were introduced throughout the Cantabrian region, as was the production of this kind of cheese.

PRODUCTION PROCESS

This cheese is produced from whole cow’s milk pasteurized with lactic ferments, calcium salts and animal rennet, thus obtaining a soft curd. The curd is then cut into small pieces of some five centimeters (almost two inchese) in diameter, the whey is removed and it is lightly washed in hot water. Finally, it is pressed for more than 24 hours and is salted. Its production takes place all year long.

BUY CHEESE BOARDS that include this cheese
Denominación de Origen II
QUESOS FROM CANTABRIA
Cantabria
Quesuco de Liébana
Ahumado de Áliva
Cóbreces
SUGGESTIONS FOR GASTRONOMICAL COMBINATIONS
This special cheese is extremely tasty when combined with lightly flavored foods, as well as with honey and yogurt. It is frequently used in soups and vegetable stews, since, when heating these up, it easily melts. Cantabrian cheese is also a great companion to blue fish, as well as chicken and anything fit to eat with a good red wine.