Genestoso cheese . Genestoso cheese is made in the Principality of Asturias . Queisu-i Xinistosu is its traditional denomination in Asturian.
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- 1 Elaboration
- 2 Features
- 3 Presentation
- 4 Production Area
- 5 Sources
This formerly goat and sheep cheese is made today from cow’s milk . The freshly milked milk is salted and the rennet is added. After curdling, it is cut and introduced into the molds. After three days, salt is rectified and the resulting paste is kneaded. Once kneaded, it is pressed laterally for another three days. Once the pressing is finished, it is cured in a dry environment for three to four weeks.
The production of this cheese today is almost gone, although the Ministry of Agriculture has presented a plan to boost the sector. Its production dates back to the transhumance that was made in the area to Castilla and Extremadura . It was made by the shepherds with the milk of their sheep and goats, although today it is made with cow’s milk. It is a fatty and semi-soft cheese with a truncated shape with concave sides less than a kilo. The interior is yellowish white and the bark is light yellow.
The pieces that are brought to the market have a narrow shape in their half, due to the esparto wrap with which they are tightly tied so that the serum drains . In addition, they present some characteristic drawings marked by the mold used.
The area where this cheese is made is reduced almost exclusively to the town of Genestoso or Xenestoso in the municipality of Cangas del Narcea .