Which area of Spain is it typical?

Cantabria


Description

This is the most typical and widespread cheese in rural Cantabria. The domestic manufacture of Quesuco is continued in all the inland villages and valleys.

These are small Cantabrian cheeses originally from the Cantabrian county of Liébana, made with a mixture of cow's, sheep's and goat's milk. The shape is cylindrical, flat and irregular. They are small, with a weight ranging between 400 and 600g. The colour of the paste is light, but when it is smoked it takes on a dark brown colour. The paste is slightly elastic in the fresher cheeses and firm and compact in the more mature ones. Its colour is slightly yellowish and its flavour noticeable, slightly bitter, buttery and persistent. The fresh cheese is usually eaten as a dessert accompanied by honey, and the medium mature as an aperitif or dessert.

More information

Product information

  • Type of product: Others
  • Season: Nowadays it can be eaten at any time of year.
  • Origin: The Designation of Origin covers the production area of the counties of Liébana and Peñarrubia; however, actual production also extends throughout the Cantabrian mountains and reaches Las Encartaciones, in Vizcaya.
  • To drink with it: Crianza dry white wines and young reds.

Nutritional information

  • Energy: Average
  • Cholesterol: Average
  • Comments: Rich in lipids, proteins and calcium.



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