PRIA SMOKED CHEESE (520 g)
€9.60
Tax included
10023
10023
Authentic spanish smoked cheese made from pasteurised cow’s and sheep’s milk in Pría, an Asturias town in Llanes.
The smoked cheese of Pría, Spanish cheese is produced with pasteurized milk of cow and sheep, and it is smoked with noble woods (oak and beech) in its final phase of maturation. This smoked cheese gives a singular touch, unique, being each time one of the most recognized Asturian cheeses.
Its semi-soft texture and its soft flavor, tinted by the smoke with the wood, make of this artisan cheese a product that can like all the family, and that is ideal to consume only accompanied by a good loaf of bread, and to any time of the day. It can also be used in cooking, for gratin with pasta and fish, as cod.
As in the rest of Asturian cheeses that we offer in the range of products ofasturias.com, it is appropriate to temper the product before consuming. To do this, you should remove it from the refrigerator about 30 minutes before; so you will enjoy all its flavor.
This Asturias cheese has an elastic and yellowish paste with small eyes, brown rind and a soft, supple and elastic texture.
It is a semi-soft, buttery cheese with a maturing period of between 30 and 40 days, salted by immersing in brine and smoked with wood from the Asturias forests, once the maturing process finishes.
This Asturias cheese has an elastic and yellowish paste with small eyes, brown rind and a soft, supple and elastic texture.
It is a semi-soft, buttery cheese with a maturing period of between 30 and 40 days, salted by immersing in brine and smoked with wood from the Asturias forests, once the maturing process finishes.
The methodology that is currently used to make Pría smoked cheese differs substantially from the one employed Juan Inés Blanco back in 1938, when he made his first smoked Pría. However, there is no doubt that his successors, the Inés Granda family, have managed to maintain the initial family and artisan spirit, and also to adapt the production of this family jewel to new technologies and market demands.
The methodology that is currently used to make Pría smoked cheese differs substantially from the one employed Juan Inés Blanco back in 1938, when he made his first smoked Pría. However, there is no doubt that his successors, the Inés Granda family, have managed to maintain the initial family and artisan spirit, and also to adapt the production of this family jewel to new technologies and market demands.
Dairy products
Dairy products
Authentic spanish smoked cheese made from pasteurised cow’s and sheep’s milk in Pría, an Asturias town in Llanes.