Penamellera
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
Key Facts
| Country of Origin | Spain |
| Specific Origin | Asturias, Spain |
| Milk Type | Cow's, goat's and sheep's milk |
| Milk Treatment | Pasteurized |
| Moisture Content | Low in the semicurado |
| Rind | Natural |
| Texture | Semi-hard, artisan |
| Flavor | Acidic, bitter, herbaceous |
| Aroma | Aromatic, strong |
| Colors | Pale yellow |
| Forms | Small wheels, about 10 cm (4 in) in diameter and 4 cm (1.6 in) tall |
| Age | 10 to 15 days |
| Alternative Spellings | CUAYAU de Penamellera |
What is Penamellera Cheese?
Penamellera comes from the Principality of Asturias in northern Spain. It is made mainly in the council of Peñamellera Alta, with some production in neighboring Peñamellera Baja.
Cow's milk is the base. Some makers add goat's or sheep's milk to push the flavor further. The milk is warmed to around 30 °C (86 °F) and set with rennet. Once it coagulates, the curd is cut and drained, then ladled into molds and salted.
The wheels dry on hazel rods, which press a grid pattern into the rind. When the rind turns yellowish the cheese is ready, usually after 10 to 15 days.
Pieces are small, roughly 10 cm (4 in) across and 4 cm (1.6 in) tall. The paste is yellowish and compact. The taste runs somewhat strong and slightly acidic, with small bitter hints. Young wheels are soft and a little melting in the mouth; semi-cured ones are firmer, crumbly, chewy, medium-grained, low in moisture and slightly sticky.
How Does Penamellera Cheese Compare?
The most relevant cheeses to compare Penamellera against.
