https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Queso_de_Bota_cheeseQueso de Bota cheese - Revision history2026-04-11T07:40:56ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Queso_de_Bota_cheese&diff=272414&oldid=prevChef at 17:42, 27 December 20252025-12-27T17:42:16Z<p></p>
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'''''Para leer más sobre este queso en castellano, visite '''[http://www.mundoquesos.com/2011/09/queso-de-bota.html Mundoquesos]'''''<br />
[[Image:Queso de Bota cheese.jpg|200px|thumb|right|Queso de Bota cheese]] <br />
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Queso de Bota (also known as '''Queso de Vexiga''') is a strong, fermented [[cheese]] produced in the Asturian 'conceja' of Quiros and is almost extinct because fewer and fewer people know how to produce it.<br />
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[[Cows' milk]] is used to fill a treated [[lamb]] or kid skin which is then left to hang over the heat of burning firewood, until the [[milk]] is hard and reduced by more than half. The [[cheese]] is then placed into containers and left for 3 months, when it will be ready to eat. It is usually made during the winter when the cows do not go out to pasture<br />
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It is made with the [[milk]] of Brown Alpine cows which have recently calved, because it is stronger. The resulting [[cheese]] is doughy, spreadable and white-yellow in colour, with a particular aroma. Because it tastes very strong, bitter and spicy, it is recommended to consume in 'small quantities'.<br />
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[[Category:Ingredients]]<br />
[[Category:Dairy products]]<br />
[[Category:Cheeses]]<br />
[[Category:Spanish cheeses]]<br />
[[Category:Asturias cheeses]]<br />
[[Category:Cows' milk cheeses]]<br />
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