• A blend of cow's and goat's milk
• Buttery, smooth texture
• Cured at least 60 days
• Perfect for melting and sauces

For over 1000 years Asturian families have produced this cheese in their homes and farms. We have found it perfect for melting and sauces, as well as a great pairing with crisp white wines and apple ciders. (more info)

• A blend of cow's and goat's milk
• Buttery, smooth texture
• Cured at least 60 days
• Perfect for melting and sauces

For over 1000 years Asturian families have produced this cheese in their homes and farms. We have found it perfect for melting and sauces, as well as a great pairing with crisp white wines and apple ciders.

During recent years, artisans from this ancient Principality have relaunched the cheese by forming a cooperative so that Taramundi cheese would not disappear.

It is a blend of cow's and goat's milk which is cured from 60 to 90 days. It has a special flavor due to its buttery texture from two different milk sources, a “toasted” background of flavors.

Cow and goat milk is heated to about 90ºF. Rennet and other agents are added that produce grain sized pieces of curd. Then the mixture is simmered until it forms a paste which is poured into mold to be pressed. The cheese is cured at least 60 days. (close)