Asturian cheese MACIZU is undoubtedly a tasty cheese, with a pleasant texture and a balance between strength and complexity. Sold in wedges of approximately 230-250g, it is made in the La Huertona Cheese Factory, which was born in Benia de Onís with the utmost respect for the artisan world and our extraordinary environment. From the best pastures, the best breeds, and the craftsmanship passed down from generation to generation, combined with the technology and innovation of our cheese factory, these Asturian mountain cheeses are made in the unmistakable environment of the Picos de Europa.
MACIZU cheese is made with raw cow's milk, animal rennet, and matured for 6 months in a natural cave and in a cellar under high humidity conditions. The moldy rind adds complexity and a buttery texture, as well as enhancing the bitter notes and the intensity of its flavor. Beyond its dairy notes, it has a slight smoky aftertaste.
CHARACTERISTICS:
• TYPE OF MILK: Raw cow's milk
• INTENSITY: Medium high
• TYPE OF PASTE: Self-pressed, slightly elastic dry
• TYPE OF RIND: Natural dry moldy
• FORMAT: 6 Kg
• ONLINE SALES FORMAT: Wedge format 230-250g. Vacuum packed. (Weights may vary due to production)
PRODUCTION:
Made using a careful ancestral shepherd's recipe, using only natural ingredients, without additives: raw cow's milk and animal rennet. It is smoked with oak wood and its maturation, depending on the size, ranges from a minimum of four to eight months in a natural cave and in a cellar, under high relative humidity and low temperature conditions.
VISUAL: Moldy flowery rind with predominance of ochre and brown tones, may present some reddish spots characteristic of the natural cave fungi. The cut is firm and buttery at the same time, and may become brittle as it matures. It includes aged golden colors that indicate good aging and may have slight isolated filtrations of penicillium roqueforti (blue veins) near the rind.
OLFACTORY: We appreciate a high complexity with predominant aromas of mature milk, dried herbs, smoke, and warm notes, as well as cave, fungi, and humidity.
TASTE: Upon entering the mouth, we will notice a texture with a certain tendency to be brittle, which, once tempered and salivated, will turn creamy and melting. Herbal flavors stand out, even with hints of nuts, with mature dairy nuances, a balanced acidity, and a smoky aftertaste. It may finish slightly spicy. An intense, tasty cheese with a pleasant texture and a very balanced strength and complexity.
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