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2011-11-19T17:53:29Z

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{{#seo:
|title=Queso de Oscos cheese Cooking Wiki
|titlemode=replace
|keywords=#cheese #quesodeoscoscheese #brine #curds
|hashtagrev=12032020
|description=Queso de Oscos is a cows’ milk cheese from Grandas de Salime and Villanueva de Oscos and has been made in the latter since the Middle
}}


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

Queso de Oscos is a cows’ [[milk]] [[cheese]] from Grandas de Salime and Villanueva de Oscos and has been made in the latter since the Middle Ages.

To produce the [[cheese]], [[rennet]] is added to the milk and the temperature maintained at 34º for around 40 minutes. The [[curds]] are then cut and left in moulds to drain. The [[cheese]] is pressed for two hours and immersed in [[brine]] for a further 24 hours. It is matured for eight days.

It is a fatty [[cheese]] with a yellowish-white interior and a yellow rind. It can be block, cylindrical or [[Queso Tetilla|‘tetilla’]] shaped. It has a refined, buttery flavour and a smooth, developed aroma. It has a form and consistent texture with small holes.

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

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

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