Nata de Cantabria PDO
Cantabria, with the exception of the Urdón and Cervera river basins which include, respectively, Tresviso and Bejes (Cillorigo).
The milk must have a maximum acidity of 18-20 Dornic before the process starts. Coagulation uses animal rennet from calves of the Pintas de Cantabria breed or other enzymes authorized by the Regulatory Council. The process is carried out at 30ºC (86ºF) for 40 minutes. The curds are cut until reduced to grains 5 mm (0.19”) in diameter, then re-heated to 34ºC (93ºF).The cheese is then molded. Pressing lasts for a maximum of 24 hours, as does salting, which is done by immersion in brine. The minimum ripening period is seven days from the completion of salting. During this period, the cheese is turned and cleaned.
The flavor is very mild, between sweet and sharp. The aroma of fresh cream has a slight sparkle and the texture is firm, creamy, and very buttery and melts in the mouth.
Either cylindrical in shape or a parallelepiped with a rectangular base and weighing 400 to 2,880 g (14 oz to 1 lb). The rind is soft and bone-colored, as is the paste which normally has no holes. Minimum fat content is 45% of dry matter.
– Spanish Ministry of Agriculture
– Regulatory Council, Queso Nata de Cantabria PDO
Consejo Regulador de la DOP Queso Nata de Cantabria
C/ Héroes 2 de Mayo, 27
Tel: (+34) 942 269 855
Fax: (+ 34) 942 269 856