Queso Casín cheese
DOP Casín cheese is produced by hand in Caso and to a lesser extent, Sobrescobio in the Asturias. It is one of the oldest documented in Asturias, as there are documents relating to the cheese going back to the 13th century.
The production of this cheese originally from the milk of the Asturian mountain cow (Casina) but the milk other rare breed cows are currently used. The DOP specification indicates that milk should be from healthy cows of the breeds Asturiana de la Montaña (Casina), Asturiana de los Valles, Friesian and their crosses.
The cheese is matured in a well-ventilated area, with a temperature of around 8 degrees and a humidity of around 80%, for about two months. Tradition requires that the final shape is made by hand and without moulds, and each producer marks them with their personal stamp.
Casín is a cylindrically-shaped irregular discoid, and has a weight of between 250 and 1000 grams. The aroma is strong and powerful, but that can depend on the development of the cheese before maturation. The most developed has a very pungent taste, spicy and strong, whilst the less developed has the same flavours, but with a reduced intensity. The cheese is a creamy yellow colour, with shades of white and has no rind.
A Festival of Casín Cheese is held every year on the last weekend of August. There is a curious legend which relates that after the battle of Covadonga (c. 722) between the Christians and the Moors, the people of Caso gave Don Pelayo (the first King of the Asturias) a cheese so big that in order to transport it he had to use a cart. The King liked this cheese so much that he granted noble titles to all the inhabitants of Caso.
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