The cheese that came up from pulp
#000003
Queseria Artesanal de Pravia launches the first cheese made with cider apple pulp.
#000004
To do this, they use a raw milk cheese which, after maturing for five months, is placed into a barrel full of apple pulp from the varieties Xuanina and Regona and sealed so that the scents do not get volatilized.
#000006
The pulp comes from the apples picked by El Gobernador cidermill from Oles, Villaviciosa which, once frozen after coming out from the press, is defrosted to be used with the cheese. The fruit moisture alters the cheese texture and creaminess, providing it with acidic scents and fruit flavours.
#000007
The first pieces, which will be sold in Asturias in some weeks’ time, has already be sent to the USA, on request by the cook from Mieres Jose Andres.
#000008
El Clú Sierense d’Amigos de la Mazana –CSAM- realiza’l 10 y 11 de Marzu un cursín de fradaura d’iviernu
#000013
LA SIDRA.- Dientru les sos múltiples actividaes, el CSAM entama col patrociniu de la Caxa Rural el so yá tradicional cursín de fradaura d’iviernu, col siguiente programa:
#000014
La Bona Confradería de los Siceratores d’Asturies va cellebar el prósimu 19 de marzu, la que sedrá la so novena edición.
#000016
More about International Cider Summit Asturies
#000023
Ice cider and cheese tasting
#000026
Esti sitiu ueb utiliza cookies pa que vusté tea la meyor esperiencia d'usuariu. Si continúa navegando ta dando¡l so consentimientu pa l'aceptación de les mencionaes cookies y l'aceptación de la nuesa política de cookies.
#000030