Queso de las 3 Leches Rojo
I am a lover of all sorts of bold flavors. Blue cheeses are some my favorite cheeses for precisely that reason. I love spicy food for the same reason. Intensity of flavor. I have a whole lazy susan full of pepper sauces, dried peppers, and assorted other spicy condiments in the middle of my dining table. That collection is a topic of conversation for locals who come to visit. Spain is not a place that enjoys hot sauces, to put it mildly. Indeed, this is the only place I’ve ever seen that puts more sugar in ketchup than in the States. But I digress. I was discussing blue cheese and hot peppers. which leads me to this cheese – Tres Leches Rojo.
A perfect blend of tangy unctuous blue cheese, married to some slightly spicy pimentón.
Where Is It From?
Juan Inés and his wife Palmira Granda founded Quesos de Pria in Llanes in 1938. It has remained a family business since that time. Fifteen years or so ago, two of the descendants, brothers named Armando and Enrique took up the reins. They have raised the profile immensely in the ensuing years, and now they are something of a cult producer. This paprika spiced offering is one of their more recent innovations.
How Queso de las 3 Leches Rojo Is Made
The cheese making process starts with a blend of three pasteurized milks. 50% cow milk, 45% sheep, and just 5% goat milk make up the blend. The cheese maker adds gGoat and sheep cream to give it greater creaminess. They use a mixed coagulation of self-drained paste, to which they add paprika and carotene. It is then gently smoked and with a minimum of two months of curing in a cold and humid environment for its external mold, which partially, penetrates its interior.
Uses For Queso de las 3 Leches Rojo
This is 100% a snacking cheese. I cannot imagine anyone doing anything with this other than simply eating it. It is a star of any cheese plate it shows up in. Pair it with juicy fruits like grapes and apple slices, and make sure there is plenty of cider around.
Where To Find Queso de las 3 Leches Rojo
This cheese is a bit of a rarity, in that you have to go to a cheese shop to find it. I’ve not found it in any supermarkets.
There are several mail order sites that export this cheese throughout the EU, but no importer in the States, unfortunately. Put it on your todo list when visiting Asturias to seek this one out.
