Casín cheese

Casín cheese is a type of cheese originating from the Asturias region in northern Spain. It is one of the oldest and most traditional cheeses in Spain, with a history dating back to pre-Roman times.

History

Casín cheese is believed to have been produced in the Asturias region for thousands of years. The cheese is named after the Casín cow, a breed native to the region. The production of Casín cheese was traditionally a family affair, with each household producing their own cheese using milk from their own cows.

Production

The production of Casín cheese begins with the milk of the Casín cow. The milk is heated and rennet is added to cause coagulation. The curd is then cut, drained, and pressed into molds. The cheese is then aged for a minimum of two months, during which it develops its characteristic flavor and texture.

Characteristics

Casín cheese is known for its strong, intense flavor and creamy texture. It has a natural rind and is typically shaped like a disc. The cheese is white to pale yellow in color, with a smooth, creamy interior. It has a distinctive, slightly spicy flavor that is unique to the Casín cow's milk.

Culinary Uses

Casín cheese is often served as a table cheese, enjoyed on its own or with bread. It can also be used in cooking, where it adds a rich, creamy flavor to dishes. It pairs well with robust red wines and ciders, both of which are also produced in the Asturias region.

Recognition

In 2006, Casín cheese was awarded the Protected Designation of Origin (PDO) status by the European Union. This recognition ensures that only cheese produced in the Asturias region using traditional methods and the milk of the Casín cow can be labeled as Casín cheese.

See Also

• List of Spanish cheeses
• Asturian cuisine
• Protected Designation of Origin

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