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Cheese from Spain, Cantabria
Whole, pasteurised milk of Friesian cows is set with rennet at 30 °C for about 40 minutes, cut to 5 mm grains and rewarmed to 34 °C. The curd is moulded, pressed and brined for no more than a day each, then ripened for at least seven days into a soft, buttery, bone-coloured cheese. Made in 7 steps over 9 days. The longest step, ripen, takes at least 7 days (Ministerio de Agricultura 1985). Lactococcus lactis subsp. lactis and subsp. cremoris does most of the fermenting.
| Main step | at least 7 daysSet[boe1985][pliego1996] | Ripen |
|---|---|---|
| Temperature | 30 °CSet[boe1985][pliego1996] | Add cultures and rennet |
| Whole cow milk from Friesian cows, pasteurised · At most 18–20 °Dornic acidity when cheesemaking starts; no caseinate, milk powder or added fat[boe1985][pliego1996] |
| Animal rennet or other permitted coagulating enzymes · The registration file and ICEX say the rennet comes from suckling calves of the region's own Pinta de Cantabria cows[boe1985][pliego1996][icex] |
| Lactic cultures · Named in the 1985 rules as Streptococcus lactis and S. cremoris[boe1985] |
| Drinking water (optional) · Up to 25 % of the milk volume may be added to the curd, after drawing off the same amount of whey[boe1985] |
| Brine made only with food salt[boe1985] |
| Starter: lactic cultures (Lactococcus lactis) and rennet |
Total time across the recorded steps: 9 days
What changes: Starting material: whole milk from Friesian cows
Only whole milk from Friesian cows on registered farms in the area. Its acidity may not exceed 18–20 °Dornic when work starts.
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 Nata de Cantabria is a young pressed cheese, ripened only a week or so, which keeps its paste soft and creamy. Its 1985 rules allow some of the whey to be swapped for water, a step shared with washed-curd cheeses, and its milk must come from Friesian cows.
The rules require pasteurised milk, which the registration file links to the Spanish rule for cheeses ripened less than 60 days.
Every number is labelled with how it is known. How this atlas is made
The registration file traces organised cheese trading in the area to 1647, when makers sold in Burgos, Logroño, Vitoria and Bilbao and supplied the royal household in Madrid. In 1843 a trader set up a small dairy in the Pas valley, where fresh, creamy cheeses were first pressed mechanically as "pasiego de pasta prensada". A dairy school opened at the Cóbreces monastery in 1908. The name was protected in Cantabria from 1984, ratified in 1985, registered by the EU in 1996 and renamed Queso Nata de Cantabria in 2007.
