Quesería Llanos del Casar
Accurate piece of cheese from milk, processing, maturation and visible format.
Milk reception identified for the lot QLC-ACE-2604-04 before making.
DOP Queso de AcehúcheProtected Designation of Origin (PDO)Producer's own declaration · until 2027ValidCertification declared by the producer. Databilidad does not verify it.
To enjoy it even more
In its ripening, the remelo appears, an unctuous layer in the bark that near the Tagus call Alegrüé. It's a sign of well-tuned cheese.
PDO Acehuche cheese: raw goat milk from central-western Cáceres, minimum 60 days. Enzymatic coagulation, I don't burden.
A soft pressing leaves a slightly soft and sometimes fused pasta, with intense flavor and very developed caprine aroma.
That unctuous layer of the crust, the rust or Alegrüé, is the finest of the cheese. Cut it off by leaving that edge in sight on each side instead of dismissing it: there is the prize of the tune.
Take it out of the refrigerator for a while before serving: in cold, the pasta is mute and hard, tempered becomes foundry and releases all its caprine aroma. Serve it in slices, not cold dice.
Its well-developed caprine aroma is balanced with a white and raised or a young red of the earth; a membranle or a constricture of forest fruits next to it reduces its intensity.
Meet the producer
Extremaduran cheeses made from sheep's and goat's milk, with curing chamber, rennet and maturation visible.
Photos and videos
Traceable technical record
La huella se envio como transaccion firmada al contrato Besu configurado. El hash publico permite reconciliar la version publicada con la cadena privada.
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Blockchain anchor
Contact
For questions about published products, visits, or submitted origin information.
Visibility sheet
Local milk, batch processing and controlled chamber for each piece to be consulted.
