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Ahumado de Pría smoked artisan cheese, mini wheel
€ 18,43
Milk
![Milk type](https://spanishclub.be/wp-content/themes/rasa_store/img/Cow-Sheep.png)
Sheep + Cow
Weight
![500 gr](https://spanishclub.be/wp-content/themes/rasa_store/img/scale-white.png)
500 gr
Milk Treatment
Pasteurised
Texture
Semi-Soft
Aging
Tender
(tierno)
Flavour
Mild
![extra information](https://spanishclub.be/wp-content/themes/rasa_store/img/extra-information_e-min.png)
![Drinks pairing](https://spanishclub.be/wp-content/themes/rasa_store/img/drink-pairing-red.png)
Drinks Pairing Suggestions:
![Food Pairing Suggestions](https://spanishclub.be/wp-content/themes/rasa_store/img/drinks-pairing-sweets.png)
Food Pairing Suggestions:
![Asturias](https://spanishclub.be/wp-content/themes/rasa_store/img/Asturias.png)
This is a delicious artisan smoked creamy cheese invented by the Inés family in Pría de Llanes, Asturias, in 1938. The flavour is very mild and sweet, with hints of caramel and very little salt, and with a very pleasant light smokiness, which gives it a very special taste. This cheese is becoming more and more appreciated and known in Asturias and abroad.
It is made with pasteurised milk from Tudanca, Pardo-Alpine and Friesian cows and milk cream from Lacha sheeps. It is an enzymatically coagulated cheese, which is pressed in vats and moulded using a cheese cloth. The mechanical pressing is carried out gently but over a long period of time, which is why the cheese is compacted.
Before maturing, the cheese is smoked with hardwoods, particularly oak and beech, for about 12 hours, the maturing period of 30-40 days. The cheese is salted by immersion in brine.
The rind is amber-coloured and the interior is yellowish-orange in colour, and may have small eyes irregularly distributed throughout the mass.
In short, 'queso ahumado de Pría' is a semi-soft cheese with a smooth, creamy and buttery texture, with a medium intensity and a pleasant smoky aroma, which is what characterises it most.
This is a delicious artisan smoked creamy cheese invented by the Inés family in Pría de Llanes, Asturias, in 1938. The flavour is very mild and sweet, with hints of caramel and very little salt, and with a very pleasant light smokiness, which gives it a very special taste. This cheese is becoming more and more appreciated and known in Asturias and abroad.
It is made with pasteurised milk from Tudanca, Pardo-Alpine and Friesian cows and milk cream from Lacha sheeps. It is an enzymatically coagulated cheese, which is pressed in vats and moulded using a cheese cloth. The mechanical pressing is carried out gently but over a long period of time, which is why the cheese is compacted.
Before maturing, the cheese is smoked with hardwoods, particularly oak and beech, for about 12 hours, the maturing period of 30-40 days. The cheese is salted by immersion in brine.
The rind is amber-coloured and the interior is yellowish-orange in colour, and may have small eyes irregularly distributed throughout the mass.
In short, 'queso ahumado de Pría' is a semi-soft cheese with a smooth, creamy and buttery texture, with a medium intensity and a pleasant smoky aroma, which is what characterises it most.
It is made from 90% pasteurised cow's milk and 10% sheep's milk butter. It also contains lactic ferments, animal rennet and salt. Egg lysozyme and E-252 are used as preservatives, and E-509 (calcium chloride) as stabiliser.
Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):
It is advisable to keep this cheeses refrigerated.
To enjoy their full flavour, it is recommend allowing the cheese to acclimatise to room temperature for half an hour before consumption.
Producer: Lácteos Inés Granda, S.A.
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