Hard Cheese
From Eating Asturias, the Encyclopedia of Asturian Gastronomy
Hard cheeses are pressed for anywhere from a few hours to even weeks in order remove the whey and compact the curd. While not the most famous of the Asturian cheeses, they are some of the most interesting. Usually enjoyed by themselves, as part of a tabla of cheese, these are rarely used in Asturian cooking.
Pages in category "Hard Cheese"
The following 4 pages are in this category, out of 4 total.
