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Casín cheese

Caso, Nalón, Asturias

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Casín cheese

Curiosity · Caso, Nalón, Asturias

A cheese with a protected designation of origin, made by hand in the councils of Caso, Sobrescobio and Piloña, in the central Asturian mountains, one of the earliest documented cheeses in Asturias, already mentioned in 14th-century texts. It is made with raw cow's milk, traditionally from the Asturiana de los Valles or casina breed, curdled with milk from a cow that has just calved and kept for several days in the butiellu, a pig's stomach. After draining for days in a cloth called the zube, the curd is kneaded and salted into the shape of a gorollo, and this kneading is repeated several times with the rabilar machine, sometimes adding pieces of well-cured cheese to strengthen its flavour. It is marked with a wooden stamp identifying each maker.

Photo: Monchu Calvo (CC BY-SA 4.0)

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