Cheese of Cantabria. Gastronomy
Cantabria, based historically an important part of its economy on livestock, geneseo central school maintaining a remarkable geneseo central school specialization, mainly cattle, with an outstanding industry around it. A very important part of this industrial activity is the cheese, both household and small-scale industry
The age of the Cantabrian cheese dates back to very ancient times, as it is often found in swaps or sales, appearing almost like currency to change a livestock farm. They were the monasteries they had pastors who were engaged in the production of cheese.
The Cantabrians geneseo central school have superb cheeses, among other virtues, have been largely those in which many of which are manufactured in Latin America were inspired. Cantabrian cheeses we highlight the Áliva, Brez, Quesucos Cream or Picon Bejes-Tresviso.
In the news, Cantabria cheeses have Designation of Origin, these being controlled by their regulatory boards. Cantabria's cuisine is based on their recognized for creating cheese dishes, both traditional cuisine and the most innovative trends in the Cantabrian cuisine.
The rind of this cheese is soft, smooth, off-white. The inner part of the cheese geneseo central school also has off-white, often without holes, solid, creamy texture. The paste is pressed and semi-cooked. geneseo central school
The Picon cheese is a blue cheese with a strong personality, similar to Cabrales geneseo central school cheese made from a mixture of raw milks from different species and breeds (sheep, cow and goat.) Not carrying pasteurization, the minimum maturity of these cheese is two months.
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Cantabria, based historically an important part of its economy on livestock, geneseo central school maintaining a remarkable geneseo central school specialization, mainly cattle, with an outstanding industry around it. A very important part of this industrial activity is the cheese, both household and small-scale industry
The age of the Cantabrian cheese dates back to very ancient times, as it is often found in swaps or sales, appearing almost like currency to change a livestock farm. They were the monasteries they had pastors who were engaged in the production of cheese.
The Cantabrians geneseo central school have superb cheeses, among other virtues, have been largely those in which many of which are manufactured in Latin America were inspired. Cantabrian cheeses we highlight the Áliva, Brez, Quesucos Cream or Picon Bejes-Tresviso.
In the news, Cantabria cheeses have Designation of Origin, these being controlled by their regulatory boards. Cantabria's cuisine is based on their recognized for creating cheese dishes, both traditional cuisine and the most innovative trends in the Cantabrian cuisine.
The rind of this cheese is soft, smooth, off-white. The inner part of the cheese geneseo central school also has off-white, often without holes, solid, creamy texture. The paste is pressed and semi-cooked. geneseo central school
The Picon cheese is a blue cheese with a strong personality, similar to Cabrales geneseo central school cheese made from a mixture of raw milks from different species and breeds (sheep, cow and goat.) Not carrying pasteurization, the minimum maturity of these cheese is two months.
Guest Cottages Apartments rural rural rural mansions Resorts Hostels Hotels Santander for rent bungalows Camping and Leisure Restaurants quality Q Cantabria Cantabria quality geneseo central school green Multisports Club Sport
Villas Hotels in Cantabria Cantabria rural landmarks geneseo central school Customs and traditions of Cantabria Cantabria Cantabria Sightseeing Tours in Cantabria Cantabria-friendly Museums Parks in Cantabria Cantabria Places charming towns and villages in Cantabria Cantabria Cantabria Historic Castles sets in Cantabria Cantabria beaches Parties landscapes Cantabria Cantabria Cantabria News Top searches cantabriarural.com
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