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2011-11-19T18:01:06Z

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{{#seo:
|title=Queso Varé cheese Cooking Wiki
|titlemode=replace
|keywords=#quesovaracheese #curds #brine #cheese
|hashtagrev=12032020
|description=Queso Vare is a pasteurised goats’ milk cheese in the village of the same name near Alto de la Madera by the Queseria Anita Gonzalez
}}


[[Image:Queso Varé cheese.jpg|300px|thumb|right|Queso Varé cheese]]

Queso Varé is a pasteurised goats’ [[milk]] cheese in the village of the same name near Alto de la Madera by the Quesería Anita González.

[[Rennet]] is added to the [[milk]] and is left to curdle for 40 minutes at 32 º C. The [[curds]] are collected, cut into small pieces, and kneaded for draining. It is then put into cylindrical moulds and pressed for four hours. It is then salted by immersion in [[brine]] for 12 to 24 hours and matured for 30 days.

The [[cheese]] has a white rind and interior.

{{CheeseContact}}
[[Category:Ingredients|Varé]]
[[Category:Dairy products|Varé]]
[[Category:Cheeses|Varé]]
[[Category:Spanish cheeses|Varé]]
[[Category:Asturias cheeses|Varé]]
[[Category:Goats' milk cheeses|Varé]]

<code 'hashtagrev:12032020'>[[Special:Search/quesovaracheese|#quesovaracheese]] [[Special:Search/curds|#curds]] [[Special:Search/brine|#brine]] [[Special:Search/cheese|#cheese]]
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Queso Varé cheese - Revision history

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