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|Valle del Nalón||Caso|
A very dry cheese which is prepared all year round from raw cow milk. It is the cheese with the highest protein content in Spain and almost in the world.
It curdles and is then left to settle. Once strained, it is introduced into a white cloth to continue draining liquid for 3 days or more. At the same time fermentation is taking place. It is then mixed and salted by hand, forming the so-called "gorollos", compact pieces that are left to settle in a fresh place for 3 to 5 days. Later it is mixed again in a machine, which produces a flat and smooth mass. This process is performed from 2 to 4 times in order to obtain smoother cheese and up to 10 times in order to obtain a stronger spicy cheese.
Type: Hard to semihard
Shape: Cylindrical, irregular discoid
Weight: From 500 to 600 grams
Rind: Smooth, faint, clean and dry or slightly sticky.
Paste: Firm, semihard, yellowish-white
Flavour: Acrid, spicy, strong
FAIRS AND FESTIVALS
It has its own Festival which is held on the last Saturday in August at Collada de Arnicio.