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Full-fat, mature cheese made from whole, unpasteurized cow’s milk. The milk used for producing the protected cheeses comes from cows of the Asturiana de la Montaña o Casina, Asturiana de los Valles and Frisona breeds and crosses between them. The cheese is made by enzymatic coagulation and the semi-hard or hard paste is kneaded.
The paste is firm, semi-hard to hard, a yellowish color, with no eyes, although it may have small cracks. It is crumbly when cut and has a buttery texture on the palate. It has a homogenous and plastic consistency, with a strong, powerful aroma. The cheese is a dark creamy yellow color with whitish shades. Each producer’s own seal is stamped with a die into the top of the cheese.
The flavor depends on the production process, especially on the number of times it is kneaded in the kneading machine: if kneaded heavily, it has a bitter, spicy, strong flavor, an acquired taste for palates unused to it, and with the penetrating, rustic aroma of butter seasoned by time. If the cheese has been kneaded less heavily, the flavor is the same, although less intense. In all cases, it has a strong, full-bodied, persistent, spicy flavor, slightly bitter at the back of the mouth, with a strong aftertaste.
It is an irregular discoid-cylindrical shape, with one side bearing floral or geometrical markings and the producer’s symbol or name. The cheese can range from 10 to 20 cm / 3.9-7.8 inches in diameter and from 4 to 7 cm / 1.5-2.7 inches in height, weighing between 250 and 1,000 g / 8.8 oz – 2.2 lb.
The rind is virtually non-existent since, after repeated kneading, the cheese matures uniformly and at the same rate inside and out. Its exterior and interior form a compact, bound mass, which is clean, dry or slightly oily.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2011
368 kcal per 100 gr.
23.1 gr. per 100 gr.
30.8 gr. per 100 gr.
40.4 gr. per 100 gr.
692 mg. ( – 21% )*
176 mg. ( + 100% )*
759 mg. ( – 6% )*
500 mg. ( 0% )*
65 mcg. ( – 7% )*
0.99 mg. ( – 1% )*
3.39 mg. ( – 15% )*
*(the difference from the average value)
6,3 - Individual visits per month (average)
200 - All individual visits
18 11 2016 - Date of publication of this article
01 12 2016 - Date of last edit