CASÍN P.D.O. CHEESE

Casín cheese is made with whole, unpasteurised milk, rich in butter and, if possible, from the native mountain bovine breed: the Casina cow. After the milk has curdled, it is drained and then wrapped in cloth, where it continues to expel liquids for three or more days. After that time, the kneading process begins, using a bench or a rolling machine. When the artisan cheesemaker decides that the cheese is sufficiently kneaded, the resulting masses are moulded into a spherical shape that are flattened by hand to obtain circular pieces from 15 to 20 cm in diameter, 4 to 7 cm high and between 250 and 600 g in weight.
When the cheese acquires its final shape, it is decorated using handmade wooden reliefs (frames) that print the name of the artisan cheesemaker, a password, the name of the town, decorative motifs, etc. on the cheese.

TASTING NOTES.

VISUAL: A small cheese with a peculiar format with inscriptions on its surface. Thin and almost non-existent rind. Yellowish body and firm texture when cut.

OLFACTORY: Highly aromatic with spicy notes. Intense.

GUSTATORY: A rough and spicy cheese that invites tasting in small portions. Very fatty and persistent on the palate.