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2011-11-19T17:55:19Z

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{{#seo:
|title=Queso de Porrúa cheese Cooking Wiki
|titlemode=replace
|keywords=#quesodeporraoacheese #cheese #curds
|hashtagrev=12032020
|description=Queso de Porrua is a pasteurised cows’ or ewes’ (April to August only) milk cheese from Porrua in the area of Llanes. The cheese is
}}


[[Image:Queso de Porrúa cheese.jpg|300px|thumb|left|Fresh Queso de Porrúa]]
[[Image:Queso de Porrúa cheese1.jpg|300px|thumb|right|Matured Queso de Porrúa]]
Queso de Porrúa is a pasteurised cows’ or ewes’ (April to August only) [[milk]] [[cheese]] from Porrúa in the area of Llanes.

The [[cheese]] is made by heating the [[milk]] and adding [[rennet]]. Once the [[curds]] have separated they are cut into small pieces which are then put into moulds and left to drain for three days. It is then left to mature for a week (fresh version) or at least three weeks (mature version).

The fresh [[cheese]] is white and has an almost non-existent rind. It is used in salads. The matured version is cream or yellow, depending on the maturation period. Both versions are cylindrical and weigh about 300 g.

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

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

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