Cut ivory, granular and very humid. Granular texture. Primary aromas of acid milk. Flux, adherent, global impression enclosure, cutting entry that it evolves to scum with acid tones. Aftertaste lightly persistent.

Cut ivory, granular and moderately humid. Granular texture, typical of these cheeses. Primary aromas with dominancia acid. Flux, global clotted impression. Intense entry, followed by acidity. Relatively persistent aftertaste.

Cut red - orange color with whitish points. Sandy texture. Primary aromas, with dominancia, without aggressiveness, of the paprika. Flux, global clotted impression, primary flavors predominating over paprika, integrated good. Relatively persistent aftertaste.

Whitish cut with pigmentations green - bluish, produced for Penicillium. Intense aromas of ripeness, with touches of volatile. In mouth, melting, doughy, complex balanced flavors, light irritation. Persistent aftertaste supporting balance and agreeable flavor.

Cabrales D.O.

Yellowish cut, lightgreen - bluish spots produced by the Penicillium. Surface dries. Firm texture, friable. Primary aromas, with touches of smoke in harmony. In mouth, itevolves to buttery, with soft predominance of smoke. Persistent aftertaste.

Typical Asturian pulse food whose sizeincreases considerably when it is left to soak before cooking, size being one of the parameters to be taken into account for the classificaction of "Specific Denomination". It is mainly used as a basic ingredient in the Asturian dish par excellence "La Fabada".

Selection of basic ingredients to prepare Fabada (asturian kidney beans and sausages)

Culinary development, the outcome of predkuhanje fabes and other foodstuffs.

Developing culinary result of the predkuhanje fabes, clams and other foodstuffs.

Developing culinary result of the predkuhanje fabes, boar and other foodstuffs.

Yellow uniform cut. Slightly numerous and small eyes. Smooth, elastic texture, good solubility, adherence happens. Smells and lactic aromas and butter. In mouth entered with certain acidity with primary aromas that they evolve to balance. Brief, soft and balanced aftertaste

Organic fruit and cane sugar.
80 g of fruit per each 100 g of product. 40º brix

Organic fruit and cane sugar.
80 g of fruit per each 100 g of product. 40º brix

Organic fruit and cane sugar.
80 g of fruit per each 100 g of product. 40º brix

Organic fruit and cane sugar.
80 g of fruit per each 100 g of product. 40º brix

Organic fruit and cane sugar.
80 g of fruit per each 100 g of product. 40º brix

Organic fruit and cane sugar.
80 g of fruit per each 100 g of product. 40º brix

Organic fruit and cane sugar.
80 g of fruit per each 100 g of product. 40º brix

Organic fruit and cane sugar.
80 g of fruit per each 100 g of product. 40º brix

Organic fruit and cane sugar.
80 g of fruit per each 100 g of product. 40º brix

Organic fruit and cane sugar.
80 g of fruit per each 100 g of product. 40º brix

Organic fruit and cane sugar.
80 g of fruit per each 100 g of product. 40º brix

Corte amarillo, sin ojos, tacto grosero y grasoso. Aromas fuertes, oxidados y penetrantes. Fundente, adherente, sabor fuerte y ligeramente amargo. Regusto persistente.

Corte amarillo-marfil, ciego, con tendencia a la descamación, característica típica de estos quesos, tacto fino y suave. Aromas primarios, con matices lácticos. Es fundente, friable, ligeramente pastoso de impresión global compacta. Regusto con cierta persistencia, armonioso y delicado.