https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Queso_Artesanal_de_La_LiteraQueso Artesanal de La Litera - Revision history2026-04-17T16:29:22ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Queso_Artesanal_de_La_Litera&diff=255813&oldid=prevChef at 10:07, 20 January 20202020-01-20T10:07:51Z<p></p>
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'''''Para leer más sobre este queso en castellano, visite '''[http://www.mundoquesos.com/2011/11/queso-artesanal-de-la-litera.html Mundoquesos]'''''<br />
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[[Image:CheeseImageMissing.jpg|300px|thumb|right|Queso Artesanal de La Litera]] <br />
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Queso Artesanal de La Litera is a semi-hard ewes' [[milk]] [[cheese]] by Elena Uzcategui from her own herd of Lacaune sheep in the village of Alcampell (Huesca). The [[milk]] can be pasteurised or unpasteurised. It is a pressed [[cheese]] which can be matured for 20 days (young), 2 months (semi-mature) or 5 months (mature) and comes in cylinders weighing 2kg.<br />
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The natural rind is orange, covered with a fine dusting of white mould and has a pretty ridged surface texture. The interior is straw yellow with small irregular holes scattered throughout. The texture is quite brittle, but very buttery and somewhat grainy. <br />
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The [[cheese]] has a medium to strong lactic and pleasant aroma. The flavour (also medium to strong) is developed and intense with an elegant acidity balanced with aromas such as wool and leather with undertones of aromatic [[herbs]]. It has a long, nutty finish. <br />
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Each cheese is bound in raffia and in its locality, it is known as 'cord cheese'.<br />
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