Cows’ Milk Cheese

Cows’ Milk Cheese

The Cantabrian coast, from Galicia to the Basque Country in northern Spain, is known as Green Spain. It is a long, narrow strip stretching over 1,000 km (620 miles) and measuring about 100 km (62 miles) wide. Its climate is cool and rainy and the typical landscape is one of green valleys and mountains. This makes a very suitable ecosystem for cattle, of which there are over 15 breeds, including some local breeds. Their milk is used to make a wide variety of cheeses, produced in many different ways, with different shapes, sizes, curing methods, etc.

The main livestock in this ecosystem is the cow. But cows’ milk cheeses are also produced in other parts of Spain, such as the island of Menorca (in the Balearic Islands), the Pyrenees, etc. Although dairy cattle are also to be found in other regions alongside other livestock, it is not so relevant for cheese making as in the north.

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