https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Ahumado_de_Aliva_cheeseAhumado de Aliva cheese - Revision history2026-04-28T11:30:53ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Ahumado_de_Aliva_cheese&diff=106938&oldid=prevChef: Text replace - "</div>
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|description=Also called Queso de los Puertos de Aliva, and coming under the protection of DOP Quesucos de Liebana, this soft to semi-hard cheese is<br />
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[[Image:Ahumado de Aliva cheese.JPG|300px|thumb|right| Ahumado de Aliva cheese. Picture by courtesy of '''[http://www.icex.es The Spanish Institute for Foreign Trade (ICEX)]''']]. <br />
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Also called Queso de los Puertos de Aliva, and coming under the protection of [[DOP]] [[Quesucos de Liébana]], this soft to semi-hard [[cheese]] is produced from a mixture of cows’ ewes’ and goats’ [[milk]] in the area of Aliva.<br />
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A smoked [[cheese]], with a limited production, it is cylindrical in shape and has a golden yellow rind with greenish- brown spots. The rind also has squares or diamond patterns on its exterior which is caused by the mould in which it is made..<br />
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The interior of the [[cheese]] is slightly firm, but easy to cut and has a bone white colour. The wood traditionally used in the smoking process is the[[ juniper]], which is reminiscent of the time when it was produced in shepherds’ huts. The process takes between a day and a day and a half. <br />
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[[Category:Ingredients]]<br />
[[Category:Dairy products]]<br />
[[Category:Cheeses]]<br />
[[Category:Spanish cheeses]]<br />
[[Category:Cantábria cheeses]]<br />
[[Category:Mixed milk cheeses]]<br />
[[Category:PDO-PGI-TSG ingredients]]<br />
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