Queso Taramundi de Nueces y Avellanas
In the extreme west of Asturias, hidden in the hills bordering Galicia, is a small concejo called Taramundi. In Taramundi life moves more at the speed of the seasons. There are no big cities. Indeed, there are not even small cities. There is only one town of notable size, and it shares its name with the concejo. The town of Taramundi has a population of roughly 650 people, out of a total of about 775 people in the concejo. This is one of the areas where you will hear Eonaviego (or Galician-Asturian) spoken.
Where Is It From?
Taramundi is in the extreme west of Asturias, bordering Galicia. It is a rural area, off of the main (international) tourism route in Asturias. However, it has been slowly building a reputation as a model of low intensity rural tourism within Spain. Much of that tourism is concerned with traditional rural crafts and modes of production. Artisan knife makers, working forges using ancient methods, water turned grain mills, and small scale food producers all make up the attractions in the area.
Eo Leche is an artisan cheese maker in Taramundi that has been making cheeses in the area since 1987. Originally envisioned as a dairy farmer’s cooperative bargaining unit for raw milk sales, it has grown. And now it is a producer of dairy products, most notably, a line of Taramundi branded cheeses. There are five cheeses in their line: The one we are discussing here, a semi-cured cheese made with goat’s and cow’s milk, a goat’s cheese, an oreado cheese made with raw cow’s milk, a blue cheese with cow’s milk and a natural requesón (like cottage cheese).
How Queso Taramundi de Nueces y Avellanas Is Made
Made from milk from local Friesian cow herds, this cheese undergoes a unique process. Beginning with pasteurized milk, the cheese maker adds lactic cultures to begin fermenting the milk. This makes it slightly more acidic. Then, they add natural rennet to the milk. That begins the curdling process. Once the curdling is complete the cheese maker cuts it and drains the whey. The cheese maker then begins turning this standard process into this particular cheese.
They add local walnuts and hazelnuts at this point. The nuts are toasted and chopped before being kneaded into the paste. This kneading process not only disperses the nuts in the cheese, but also gives it a unique texture. After kneading in the nuts, the cheese maker then puts the cheese into molds. The cheese is then matured 8-10 days before packing.
Uses For Queso Taramundi de Nueces y Avellanas
You should eat this cheese as it is. I can’t really imagine wanting to cook with it, as so much effort has gone into making it ready for direct consumption. I love it with a simple cracker or a slice of bread. It is excellent on a cheese tray, and it pairs very well with Asturian cider.
Where To Find Queso Taramundi de Nueces y Avellanas
Like so many Asturian cheeses, the best way to get some is to go directly to the source. Easily found in and around Taramundi concejo, it is also easily gotten at home via any of the major Spanish mail order cheese mongers.
Unfortunately, I do not currently know of an American importer for this cheese, nor any stores in the US carrying it. You’ll have to come to Asturias to get some!
