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Urbiés cheese

Mieres, Caudal, Asturias

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Urbiés cheese

Curiosity · Mieres, Caudal, Asturias

An artisan Asturian cheese made with whole cow's milk without rennet or starter, which coagulates solely through acidification over four or five days while being skimmed; the curd is then placed in cloth bags and matures for six to nine months, being turned so that the surface mould spreads evenly. Rindless, with a soft, unctuous paste and a very strong flavour — the spiciest in the Principality —, it is served in small clay pots called tarreñes; its names vary according to the bag used, such as the vexiga, made in animal bladders with cow colostrum. It takes its name from the hamlet of Urbiés, about 12 kilometres from Mieres, although it is also made in Turón, Proaza, Quirós, Lena, Teverga and Somiedo. A food festival dedicated to this cheese is held in June.

Photo: Benitoypepe (CC BY-SA 4.0)

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