Semi-Soft Cheese

Asturias (and Spain in general) loves semi-soft cheeses. The curd is lightly pressed to remove whey and create a rubbery, elastic texture. Some like Abredo have a barely formed rind and are generally mild, buttery and sweet. Those with a thicker, mold-encrusted rind such as El Castañéu are denser and taste stronger, more earthy. Some, like Vidiago, are repeatedly ‘washed’ in brine which encourages the orange, sticky, bacteria to develop. The result is a feisty, pungent flavor and aroma.