PDO Casín cheese
Casín cheese is one of Spain's jewels . Made with raw milk from the Casín cow in the municipality of Caso, within the Redes Natural Park , recognized by UNESCO as a Biosphere Reserve, it has held the Designation of Origin since 2006.
⚠️ Caution : Very intense cheese. For expert palates only.
Casín is considered one of the oldest cheeses in Spain , and even in the world, whose origin dates back to the 14th century according to writings found, in which it was called queso assadero .
Maturation: Cured cheese with a minimum maturation of 12 months .
Ingredients : Whole raw cow's milk, ferments and salt.
Nutritional values per 100g:
| Energy value | 1712.80kj/409.47kcal |
| Fats | 32.40g |
| of which saturated | 25.18g |
| Carbohydrates | 3.88g |
| of which sugars | <0.50g |
| Proteins | 25.56g |
| Salt | 1.33g |
Allergens: contains lactose.
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Elaboration
Casín cheese is made with whole, unpasteurized milk, rich in butter, and, if possible, from the native mountain cattle breed: the Casín cow. After the milk has curdled, it is drained in colanders and then wrapped in cloths, where it continues to expel liquid for three or more days. After this time, the gorollo kneading process begins, using a table or rabilar machine. When the artisan decides that the gorollo process will be the last, the resulting masses are shaped into spherical pieces by hand, resulting in flattened circular pieces 15 to 20 cm in diameter, 4 to 7 cm high, and weighing between 250 and 600 grams.
Once the cheese has taken its final shape, it is decorated with handmade wooden reliefs (frames) that print the name of the artisan, a password, the name of the town, decorative motifs, etc. on the cheese. The cheeses made by artisan Marigel Álvarez bear the coat of arms of the municipality of Caso as a frame, surrounded by the words “quesu casín” and the initials MA.
Redes Cheese Factory
To say Casín cheese is to say Marigel Álvarez. Born in Mieres, Oviedo, and raised in Germany, she nurtured an entrepreneurial spirit from a young age, which led her, in the late 1980s, to invest in a product that, at the time, was clearly in decline.
In addition to learning how to make cheese, he had to obtain milk, open marketing channels, and, above all, transform the cheese's spicy, pungent flavor into a taste appreciated by today's palates, which are more refined than in the past.
https://youtu.be/ZPGbUYDP2fE
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