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Cheese from Spain, Asturias
A simple fresh cheese of eastern Asturias, once sold at coastal markets. Cow milk, or sheep or goat milk in spring and early summer, is set with rennet, cut small and lightly pressed, then rubbed with salt on both faces. The ministry catalogue describes it as fresh and unripened, soft, moist and mild, with a pH of about 6. Made in 5 steps over 3 days. The longest step, cut and drain in the mould, takes 3 days (Wikipedia (es)). Salt is 2 % (Ministerio de Agricultura (MAPA) 2015).
| Main step | 3 daysReported[wp-es] | Cut and drain in the mould |
|---|---|---|
| Salt | 2 %Reported[mapa-catalogo] | Rub with salt |
| Acidity | pH 6Reported[mapa-catalogo] | Sell fresh |
| Cow, sheep or goat milk, or a mix · Raw or pasteurised[mapa-catalogo] |
| Lactic cultures · Only when the milk is pasteurised[mapa-catalogo] |
| Rennet[mapa-catalogo] |
| Salt (sodium chloride) · Rubbed on both flat faces[mapa-catalogo] |
| Starter: rennet; lactic cultures when the milk is pasteurised |
Total time across the recorded steps: 3 days
What changes: Starting material: cow milk, or sheep or goat milk in spring
Farms were mixed, mostly cattle with a few sheep and goats, so most cheese was cow milk, with sheep or goat cheese in spring and early summer.
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
Queso de Porrúa is a plain market cheese, only lightly pressed and salted on its faces. Its milk changes with the season, from cow milk most of the year to sheep or goat milk in spring.
Every number is labelled with how it is known. How this atlas is made
The ministry catalogue says it was a homemade cheese sold at the local markets of the eastern Asturian coast. Growing demand moved production into small specialised dairies.
