JuliaBalbilla at 15:02, 4 January 2012

2012-01-04T15:02:41Z

New page

{{#seo:
|title=Queso de El Carballo cheese Cooking Wiki
|titlemode=replace
|keywords=#quesodeelcarballocheese #cheese #curds #hazelnuts
|hashtagrev=12032020
|description=Queso de El Carballo aka Taramundi is an unpasteurised cows’ milk cheese from the area of Vega de Llan, in the ‘concejo’ of
}}


[[Image:Queso de El Carballo cheese.jpg|300px|thumb|right|Queso de El Carballo cheese]]

Queso de El Carballo ''aka'' Taramundi is an unpasteurised cows’ [[milk]] [[cheese]] from the area of Vega de Llan, in the ‘concejo’ of Taramundi.

To make this [[cheese]], the [[milk]] is heated to 31º and the [[rennet]] added. The [[curds]] are cut into pieces the size of rice grains and placed into moulds to drain. Salt is then rubbed into the [[cheese]] and it is left to mature for a minimum of two months, during which time the rind is repeatedly rubbed in oil.

The semi-hard [[cheese]] has a somewhat spicy flavour is cream in colour as is the rind. It is cylindrical in shape and weighs about 500 g. A version with added [[hazelnuts]] is also available.

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

<code 'hashtagrev:12032020'>[[Special:Search/quesodeelcarballocheese|#quesodeelcarballocheese]] [[Special:Search/cheese|#cheese]] [[Special:Search/curds|#curds]] [[Special:Search/hazelnuts|#hazelnuts]]
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Queso de El Carballo cheese - Revision history

JuliaBalbilla at 15:02, 4 January 2012