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2011-11-19T18:01:47Z

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{{#seo:
|title=Queso de Urbiés cheese Cooking Wiki
|titlemode=replace
|keywords=#cheese #quesodeurbiascheese
|hashtagrev=12032020
|description=Queso de Urbies is an artisan cheese produced in the Asturian villages of Urbies, Turon, Proaza, Quiros, Lena, and Teverga Somiedo, using
}}


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

Queso de Urbiés is an artisan [[cheese]] produced in the Asturian villages of Urbiés, Turon, Proaza, Quirós, Lena, and Teverga Somiedo, using whole cows’ [[milk]]. No [[rennet]] is added so it takes four to five days to coagulate, during which time it is skimmed whenever possible. It is then put into small cloth sacks.

The [[cheese]] takes between 6 and 9 months to mature, and it is frequently moved so that a mould forms evenly on the surface. It has no definite shape, taking on that of the mould used. Due to its soft consistency it is available in tubs called tarreñes.

It is a soft [[cheese]], with a soft and creamy texture and a strong aroma. The flavour is also very strong and is the most pungent [[cheese]] produced in the Asturias. A food festival is celebrated in honour of the cheese on the second Sunday of June.

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

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

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