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You are in: Cheeses > Spanish cheese from Asturias. Abredo
Spanish cheese from Asturias. Abredo
Semi-soft, traditionally crafted on the basis of pasteurised cow’s milk.
The Abredo Cheese Plant is in the borough of Coaña. This cheese is made using traditional methods by the Rodriguez Boto family, and is a great Asturian cheese made with the milk of Frisian cows from their own farm.
This Asturian cheese is made using artisan methods, but applying systematised processes that give this cheese its homogeneous quality.
Once the Frisian cows have been milked, the milk passes to the cooling machines where the curd is formed. Then some of the whey is removed from the cheese, and replaced with water, to moisten it and also to eliminate the acidity of the product. After pressing, the salting process takes place, by submerging the cheese in brine for several hours. It is then ripened in a chamber for two weeks.
Once the Frisian cows have been milked, the milk passes to the cooling machines where the curd is formed. Then some of the whey is removed from the cheese, and replaced with water, to moisten it and also to eliminate the acidity of the product. After pressing, the salting process takes place, by submerging the cheese in brine for several hours. It is then ripened in a chamber for two weeks.
This cheese, with its creamy texture, aroma and mild buttery taste, is fast becoming popular both in Asturias and elsewhere. Spanish cheeses in general and Asturias ones in particular, as is the case of Abredo cheese, are obtaining an increasingly large market share and their quality has been demonstrating by receiving prizes such as the “Cincho de Oro in 2000” during the first edition of this competition organised by the Regional Government of Castilla y León, and also second prize at the International Gourmets Club Event, in the cow’s cheese category.
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Cheese's details
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place of origin: Abredo (Coaña)
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Shape: Cylindrical
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Flavour: Mild
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weight: 500gr
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fat: Min. 45%
Western
THE WORD ON CHEESE
"Discovering Spain´s Hidden cheese treasures in Asturias", an excellent article by Gerry Dawes about cheese from Asturias.CULTURE Magazine.Download the article
