Queso Casín

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Queso Casín

Monchu Calvo, CC BY-SA 4.0, via Wikimedia Commons

About Queso Casín

Queso Casín is a full-fat, hard to semi-hard cheese made from unpasteurized cow’s milk in Asturias, Spain. It has an irregular discoid shape, with one face imprinted with floral or geometric markings or the producer’s name. The cheese has a compact and crumbly texture, with a dark creamy-yellow color and slight shades of white. Its strong and potent aroma accompanies a tangy, slightly bitter taste that intensifies with additional kneading. The cheese is matured for a minimum of 60 days at controlled temperatures and humidity levels. The production process includes multiple kneading cycles, which affect its final texture and flavor intensity. The milk comes from local breeds, including Asturiana de la Montaña, Asturiana de los Valles, and Frisona cows. This traditional cheese is deeply connected to the mountainous geography and cheesemaking heritage of Asturias.

Key Facts

Country of Origin Spain
Specific Origin Asturias (Municipalities of Caso, Sobrescobio, and Piloña)
Protection PDO (2008)
Milk Type Cow
Milk Treatment Unpasteurized
Fat Content Minimum 45% (dry matter)
Moisture Content Minimum 57% (dry matter)
Rind Smooth, fine, and almost non-existent
Texture Hard to semi-hard, firm, crumbly, and buttery on the palate
Flavor Strong, tangy, slightly bitter, and persistent
Aroma Strong and potent
Colors Dark creamy-yellow with shades of white
Forms Irregular discoid cylinder
Age Minimum 60 days
Rennet Type Animal
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