PRODUCERS AND CRAFTMANSHIFT
Quesos Riscos Pasiegos
In the two first floors of the building are the milking parlor and the “quesería” cheese making area which where with artisanal methods and using raw materials (cow milk freshly milked from their herd) the following products are made:
- “Pasieguín de cielu”: a pasteurised vanilla sweetened milk yogurt. This product is sweet, creamy, soft and slightly acid.
- “Perla del Pas”: white cheese.
- “Velortá de Yerba”: two months cured cheese.
- “Velorta Fieru”: more than three months cured cheese, with a firm texture, creamy rind and intense flavour.
The key to achieve this quality products is living with a goat herd in a natural setting and caring for them. The Animals graze the pastures and are also feed cereals, to produce milk full of nutrients.
Cheeses and yogurts are totally natural and artisanal, without any added components. It is important to point out that no product is made with milk or rennet from young goats.
Its main value is “We renounce achieving a better finish in our products if that means adding something that is not natural.”