Cheese Afuega'l ' l Pitu Atroncau white Rebollín, is made with cow's milk pasteurized through a natural process of lactic clotting. It is a natural Rind cheese; the white colour with yellow-prone and consistency depends on the time of maturation.
It has received award hoop of gold 2008 - in the category of cheeses coagulation fresh acid. The belt of Castilla y León awards are considered the most important on the national scene.
The name Atroncau comes from the bable and describes taper which is cheese. The cheese Afuega'l ' l Pitu Atroncau Blanco you have a denomination of protected origin (D.O.P.) and is produced from whole cow's milk in the villages on the lower basins of the Narcea River and the river Nalón Asturias. For its elaboration, it curdles into a mold at a temperature between 20 and 25 degrees, 10 to 48 hours.
The piece has an approximate weight of 375gr.
Tasting notes cheese Afuega'l ' l Pitu Atroncau white:
View: White with yellowish trend.
Bouquet: Aroma soft, characteristic and increases with maturation.
Mouth: Taste slightly acid, little or no salty, creamy and quite dry, it is Pasty and astringent as it passes through the throat.
If you have any doubts at the time of buy cheese Afuega'l ' l Pitu Atroncau white Rebollín, contact with the Sommelier of our wines-Gourmet shop and it will advise you without obligation.
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https://vinopremier.com/en/queso-afuega-l-pitu-atroncau-blanco-rebollin.html5057Queso Afuega'l Pitu Atroncau Blanco Rebollín<p><strong>Cheese Afuega'l ' l Pitu Atroncau white Rebollín</strong></p>
<p><strong>Cheese Afuega'l ' l Pitu Atroncau white Rebollín, </strong>is made with cow's milk pasteurized through a natural process of lactic clotting. It is a natural Rind cheese; the white colour with yellow-prone and consistency depends on the time of maturation.</p>
<p>It has received award hoop of gold 2008 - in the category of cheeses coagulation fresh acid. The belt of Castilla y León awards are considered the most important on the national scene.</p>
<p>The name Atroncau comes from the bable and describes taper which is cheese. The <strong>cheese Afuega'l ' l Pitu Atroncau Blanco </strong>you have a denomination of protected origin (D.O.P.) and is produced from whole cow's milk in the villages on the lower basins of the Narcea River and the river Nalón Asturias. For its elaboration, it curdles into a mold at a temperature between 20 and 25 degrees, 10 to 48 hours.</p>
<p>The piece has an approximate weight of 375gr.</p>
<p>Tasting notes <strong>cheese Afuega'l ' l Pitu Atroncau white</strong>:</p>
<p>View: White with yellowish trend.</p>
<p>Bouquet: Aroma soft, characteristic and increases with maturation.</p>
<p>Mouth: Taste slightly acid, little or no salty, creamy and quite dry, it is Pasty and astringent as it passes through the throat.</p>
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<p>If you have any doubts at the time of<strong> buy cheese Afuega'l ' l Pitu Atroncau white Rebollín,</strong> contact with the Sommelier of our wines-Gourmet shop and it will advise you without obligation.</p>https://vinopremier.com/media/catalog/product/1/5/1544807362.jpeg5.4outofstock5.45.400000https://vinopremier.com/media/catalog/product/1/5/1544807362.jpeg/Default Category/Default Category/Gourmet/Default Category/Gourmet/Artisan Cheeses2016-04-14T10:40:50+0000
