Spanish cheese in cider made from pasteurised cow’s milk from traditional Asturias cheese, with the aromas and nuances of asturian natural cider.
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Spanish pasteurised cow’s milk cheese in cider is a different cheese made in Asturias, exactly in Alles, a town in the municipality of Peñamellera Alta.
The Spanish cheese in cider in essence is a pure pasteurised cow’s milk cheese which, once made, is macerated in asturian natural cider, which gives it very characteristic acidic and fruity notes.
The main rule for eating cheese, in general, is to serve it at room temperature. The time required for a cheese to get to room temperature depends on several factors: the size of the product or piece, and density. As a general rule, it is recommended to remove the product from the refrigerator about 30 minutes before serving.
Store in the refrigerator.
Peñamellera cow’s milk cheese in cider is vacuum packed in 300 g pieces.