- A blend of cow's and goat's milk
- Creamy with a firm texture
- Artisan, small batch cheese
- Perfect for melting and sauces
- Cured at least 60 days
We have discovered a wonderful cheese from the remote mountains of Asturias. It is a traditional creamy cheese with a lilting name: Taramundi.
This flavorful cheese is firm with a creamy flavor and a slight sharpness. It is perfect for melting and sauces, as well as a great pairing with crisp white wines and apple ciders.
For over 1000 years Asturian families have produced this cheese in their homes and farms. During recent years, artisans from this ancient mountainous region 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 creamy yet firm 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.
Cow's and goat's milk, natural rennet, cheese cultures, salt.