Queso Nata de Cantabria

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Queso de nata de Cantabria is a soft cow's milk cheese from Cantabria in northern Spain, made from Friesian cow milk. It has held a Protected Designation of Origin since 1985 and is known for a firm but creamy body and a buttery, slightly acidic taste.

Key Facts

Country of Origin	Spain
Specific Origin	Cantabria, Spain
Protection	PDO (1996)
Milk Type	Cow
Rind	Thin and smooth
Texture	Firm but creamy
Flavor	Buttery with slight acidity
Colors	Cream to yellow paste, creamy/beige rind
Forms	Forms of 400 to 2,800 g (14 oz to 6 lbs)
Age	Minimum 7 days
Rennet Type	Animal
Also Known As	Cantabrian cream cheese

What is Queso Nata de Cantabria?

Queso de nata de Cantabria, also called Cantabrian cream cheese, comes from Cantabria, an autonomous community in northern Spain. It is made from the milk of Friesian cows. The cheese has held a Protected Designation of Origin since 1985, and production is confined to all parts of Cantabria except Tresviso and Menor de Bejes in the west of the region.

The milk is coagulated with an animal enzyme, preferably taken from suckling calves of the Pintas de Cantabria breed, though other enzymes allowed by the regulating council may be used. Curdling starts at 30°C (86°F) and runs for 40 minutes. The curd is cut into 5mm (0.20 inch) grains and heated to 34°C (93°F), then moulded and pressed for up to 24 hours. Salting follows in a brine bath for no more than 24 hours.

Curing lasts at least seven days from the moment the cheese leaves the brine. During maturing the forms are turned over regularly and the rinds rubbed clean. Finished wheels weigh anywhere from 400 to 2,800 g (14 ounces to 6 lbs), with the size of the form matching the weight.

The rind is thin and smooth, creamy to beige. Inside, the paste runs cream to yellow, firm but creamy, with no cavities. Flavour is described as characteristic and buttery with a slight acidity.

This is a soft, utilitarian cheese. It works in cooked dishes or sliced and eaten with bread, biscuits and nuts.