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Cheese from Spain, Asturias
Raw cow milk is set with calf rennet and starter at 30–35 °C, and the curd drains and sours on cloths for three days or more. The soured curd is then put through a roller kneading machine several times, with salt added on some passes, shaped by hand and stamped with the maker's wooden seal. It ripens at least 60 days into a dry, strong cheese with almost no rind. Made in 6 steps over 2.3 months – 2.6 months. The longest step, ripen in the cool room, takes at least 2 months (European Commission 2023) and runs at 6–12 °C (European Commission 2023). Lactococcus lactis and L. cremoris and Lactococcus garvieae do most of the fermenting.
| Main step | at least 2 monthsSet[casin-oj2023] | Ripen in the cool room |
|---|---|---|
| Temperature | 6–12 °CSet[casin-oj2023] | Ripen in the cool room |
| Acidity | pH 6.3 → 4.71Measured[rodriguez2025] | Drain and sour on cloths |
| Raw whole cow milk · From the Casina, Asturiana de los Valles and Friesian breeds in the delimited area[casin-oj2010][casin-oj2023] |
| Lactic ferments (starter)[casin-oj2023] |
| Calf rennet or animal coagulant[casin-oj2023] |
| Salt · Added during some passes through the kneading machine; no amount is set[casin-pliego][casin-oj2023] |
| Calcium chloride (optional since 2023)[casin-oj2023] |
| Starter: added lactic ferments, on top of the raw-milk flora |
Total time across the recorded steps: 2.3 months – 2.6 months
What changes: Starter and calf rennet set the warm raw milk into a curd
Output: curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Casín is kneaded, not pressed. After it sours, the curd is passed many times between rollers, so the inside and outside ripen together and there is hardly any rind. The specification calls it one of the driest, most protein-rich cheeses in Spain.
Made from raw milk and ripened at least 60 days. One study found high counts of hygiene indicator bacteria (Enterobacteriaceae, coliforms) in the young cheese; in two of three batches they fell below detection by day 15, and no Listeria DNA was found. Because the rind is so thin, the cheese must be packed where it is made or ripened.
Hazards the sources name: Enterobacteriaceae and coliforms (hygiene indicators; high counts early, gone by day 15 in two of three batches).
Every number is labelled with how it is known. How this atlas is made
Leases from 1328 and 1341 for land at Sobrecastiello were paid partly in "kneaded cheeses". Kneading was done by hand, then on a shared kneading table adapted from the bread kneader, on communal kneading days (diis d'amasar). Each family's lumps were marked with a small wooden tool (ochavau) and each finished cheese with a larger carved stamp (marcu). For years one woman was the only producer selling Casín at fairs.
