https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=C%C3%B3breces_cheeseCóbreces cheese - Revision history2026-04-22T00:02:54ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=C%C3%B3breces_cheese&diff=245687&oldid=prevChef: de-dupe meta2016-05-17T14:03:42Z<p>de-dupe meta</p>
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'''''Para leer más sobre este queso en castellano, visite '''[http://www.mundoquesos.com/2008/06/cbreces.html Mundoquesos]'''''<br />
[[Image:Cóbreces cheese.jpg|300px|thumb|right|Cóbreces cheese]] <br />
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Cóbreces is a mild, semi-hard, [[pasteurised]], [[cows' milk]] [[cheese]] which is produced in the Cistercian monastery of Cóbreces in Cantábria. It was created, thanks to the patronage of Bernaldo Antonio Quirós who, dying in 1908, bequeathed his ancestral home to the Trappist order with the desire to found a monastery to which was attached an agricultural school. The school started a dairy which produced a great quality [[cheese]] which was (and still is) matured in a cellar beneath the altar of the church.<br />
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The cheese has a somewhat elastic texture and is straw coloured. The flavour is very smooth and honest, with a touch of sweetness and is very buttery and melting on the palate. It has a lactic, buttery and tangy aroma. It comes in two shapes, cylindrical and log shaped.<br />
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[[Category:Ingredients]]<br />
[[Category:Dairy products]]<br />
[[Category:Cheeses]]<br />
[[Category:Spanish cheeses]]<br />
[[Category:Cantábria cheeses]]<br />
[[Category:Cows' milk cheeses]]<br />
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