Weight whole cheese: 12 oz (3/4 lb) Pasteurized cow's milk cheese of lactic coagulation, matured for a minimum period of 20 days. The defined geographical area for the production and maturation of cheeses covered by the PGI "Queso Beyos" consists of the municipalities of Oseja de Sajambre (Leon) and Amieva and Ponga (Asturias).
Whole Cheese 15.8oz RECOMENDED 2nd DAY AIR It's a product that explores the roots Asturianas, first merging two of the most representative commodities Asturias: the milk of cows that graze in the mountains of the Principality and cider, fruit apple pressing, two nutritious foods, complementary, national and international renown.
Weight whole cheese approx: 13,4oz Full-fat, mature cheese made from whole, unpasteurized cow’s milk. The milk used for producing the protected cheeses comes from cows of Casina breeds. The cheese is made by enzymatic coagulation and the semi-hard or hard paste is kneaded
($26.95 lb) 1/4 Wheel Approx. 1.75 lb 1/2 Wheel Approx. 3,5lb (10% Discount) Whole Wheel Approx. 7lb (15% Discount) Cheese semi-hard, fatty blue, prepared within the administrative region of Cabrales. Both these areas are located at the foot of the Picos de Europa Mountains in Asturias. The cheese is a mixture of raw cows, goats and sheep's milk aged...
Whole Cheese 12.34oz RECOMENDED 2nd DAY AIR It is made with full cow's milk, curdled with animal rennet at a temperature of between 20 and 25 degrees, for between 10 and 48 hours. Made in a mould and eaten fresh, or irregular and in a flattened pear shape, red colour. The aroma is soft and the taste is slighlty acidic, creamy with a strong and spicy...