Queso de Cantabria
Avda. Valdecilia, 33
39011 Santander
Avda. Valdecilla, 33
39011 Santander
The production and processing areas consist of the whole Autonomous Community of Cantabria, save the Urdon and Cervera river basins.
Milk from Friesian cows; coagulation with rennet at a temperature of 30°C for 40 minutes; brine-salting; matured for at least 7 days.
A mountainous area with a very wet climate, highly specialised in dairy cattle, especially Friesians. Cantabrian cheese originated as a new form of pressed Pasiego cheese during the 19th
century.
