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2011-11-19T18:01:46Z

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{{#seo:
|title=Queso de Peñamellera cheese Cooking Wiki
|titlemode=replace
|keywords=#quesodepeaamelleracheese #cheese #cheeses
|hashtagrev=12032020
|description=Penamellera Is produced in the Asturian area of the same name, mainly using cows’ milk, but occasionally goats’ or ewes’ milk is
}}


[[Image:Queso de Peñamellera cheese.JPG|300px|thumb|right| Queso de Peñamellera]]

Peñamellera Is produced in the Asturian area of the same name, mainly using cows’ [[milk]], but occasionally goats’ or ewes’ [[milk]] is added to strengthen the flavour. The [[milk]] is heated to about 30 degrees, rennet is added and the [[cheese]] is cut and strained. It is then poured into moulds and salted.

The [[cheese]] is left to dry on hazel twigs, which gives the rind a characteristic rough texture. It takes 10-15 days to mature and at this stage, the rind has become yellowish-white in colour. The interior had a yellowish colour and is compact, with small holes. The taste is rather strong, slightly acid, with a slightly bitter aftertaste.

The [[cheeses]] are small, being about 10 cm in diameter and about 4 cm high.

{{CheeseContact}}
[[Category:Ingredients|Penamellera]]
[[Category:Dairy products|Penamellera]]
[[Category:Cheeses|Penamellera]]
[[Category:Spanish cheeses|Penamellera]]
[[Category:Asturias cheeses|Penamellera]]
[[Category:Cows' milk cheeses|Penamellera]]
[[Category:Ewes' milk cheeses|Penamellera]]
[[Category:Goats' milk cheeses|Penamellera]]
[[Category:Mixed milk cheeses|Penamellera]]

<code 'hashtagrev:12032020'>[[Special:Search/quesodepeaamelleracheese|#quesodepeaamelleracheese]] [[Special:Search/cheese|#cheese]] [[Special:Search/cheeses|#cheeses]]
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Queso de Peñamellera cheese - Revision history

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