Monastery of Viaceli queso tienda
Cóbreces is a mild, semi-hard, pasteurised, cows' milk cheese which is produced in the Cistercian monastery of Viaceli in Cantábria. It was created, thanks to the patronage of Bernaldo Antonio Quirós who, dying in 1908, bequeathed his ancestral home to the Trappist order with the desire to found a monastery to which was attached an agricultural school. The school started a dairy which produced a great quality cheese which was (and still is) matured in a cellar beneath the altar of the church for a month.
The cheese has a somewhat elastic texture and is straw coloured. The flavour is very smooth with a touch of sweetness and is very buttery and melts on the palate. It has a lactic, buttery and tangy aroma. It comes in two shapes, cylindrical, with a herringbone pattern on the rind, and in a log shape.
Monastery of Viaceli queso tienda
Cóbreces is a mild, semi-hard, pasteurised, cows' milk cheese which is produced in the Cistercian monastery of Viaceli in Cantábria. It was created, thanks to the patronage of Bernaldo Antonio Quirós who, dying in 1908, bequeathed his ancestral home to the Trappist order with the desire to found a monastery to which was attached an agricultural school. The school started a dairy which produced a great quality cheese which was (and still is) matured in a cellar beneath the altar of the church for a month.
The cheese has a somewhat elastic texture and is straw coloured. The flavour is very smooth with a touch of sweetness and is very buttery and melts on the palate. It has a lactic, buttery and tangy aroma. It comes in two shapes, cylindrical, with a herringbone pattern on the rind, and in a log shape.