Maturation: 2 months
Cheese Type: Cooked, Pressed cheese
This traditional Asturian recipe is made by mixing the curdled milk with paprika, which gives the cheese a grainy texture and a very refined spiciness. The spiciness is neither excessive nor “harmful”, on the contrary: the paprika is in perfect harmony with this cheese which, due to its short maturing period, still contains very fresh aromas.
Yeasty and bright, this classic is meant to be enjoyed with apple cider, olive oil, vinegars, or wine.
Apple cider, spanish wines
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