https://www.cookipedia.co.uk/wiki/index.php?title=La_Armada_cheese&feed=atom&action=historyLa Armada cheese - Revision history2024-03-28T22:51:15ZRevision history for this page on [[Cookipedia]]MediaWiki 1.32.6https://www.cookipedia.co.uk/wiki/index.php?title=La_Armada_cheese&diff=107429&oldid=prevChef: Text replace - "</div>
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[[Image:La Armada cheese.jpg|300px|thumb|right| La Armada cheese]] <br />
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La Armada is an artisan [[cheese]] made from unpasteurised goats’ or cows’ [[milk]] or a mixture of both. The production area is mainly in the villages of Vegamián, Lillo and Reyero in La Armada (León) and there are three varieties:<br />
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Sobada – produced almost always from goats’ [[milk]] and allowed to mature for two months to one year. It has a strong, sour, bitter and spicy taste.<br />
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Mortera – usually produced with a mixture of goats’ and cows’ [[milk]] and has an ivory colour. It has various size holes and is matured for only 20 days. It is not as strong as Sobada.<br />
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Quemón – a softer [[cheese]] with a dark yellow colour, stronger flavour and more pungent aroma than the other two. It matures for up to one year.<br />
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The [[cheese]], of which 80% is produced for home consumption has an irregular cylinder shape with the top marked by folds of cloth used as a mould. The rind is mouldy and the [[cheese]] weighs roughly 1 – 1.5 kg. Sometimes is can be matured for as long as three years.<br />
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{{CheeseContact}}<br />
[[Category:Ingredients|Armada]]<br />
[[Category:Dairy products|Armada]]<br />
[[Category:Cheeses|Armada]]<br />
[[Category:Spanish cheeses|Armada]]<br />
[[Category:Castilla-León cheeses|Armada]]<br />
[[Category:Cows' milk cheeses|Armada]]<br />
[[Category:Goats' milk cheeses|Armada]]<br />
[[Category:Mixed milk cheeses|Armada]]<br />
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