Traditional Asturian cheese with natural geotricum candidum rind and variable consistency, depending on the degree of ripening. Creamy in a ring that approaches the rind and surrounds the heart of the cheese, which has a buttery paste with notes of fermented cream and grass, it is considered one of the elementals in the broad Asturian cheese culture.
The slow lactic fermentation of the milk by lactic acid bacteria and the slow draining promoted by molding with a ladle in perforated molds are decisive for achieving the texture and aroma qualities of this cheese. The moldy rind is the icing on the cake in this cheese, determining a path during the refining of the cheese that brings it closer to excellence, not envying any acid coagulation cheese made anywhere else in Europe.
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Origin: Pravia, Asturias
Ingredients: Raw cow's milk from Asturias,rennet and salt and ferments.
Net Weight: 250gr.*
Recommendations: Keep refrigerated between 6º and 10º. Consume between 18º-20º
*The fact that it is a manually made cheese may cause its actual weight to be slightly above or below that indicated on the label.
