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Fresca Italia
In 1917 Brígida Ruiz started making cheese and selling it door to door around Peña Pelada in Cantabria, Spain’s mountainous northern coast. Over a century later her great-grandchildren carry on in the family tradition at her dairy, La Pasiega de Peña Pelada.
Custodio Vaca is made from the raw milk of Friesian and Alpine Brown cows using traditional rennet. The young cheeses are dry salted and are eventually transferred from La Pasiega de Peña Pelada to Cultivo’s aging rooms in Valladolid.
The cheese ages for 4-6 months, during which they're rubbed with olive oil and La Vera Paprika, a prized DOP paprika made in Cáceres. This helps to create the desired, mottled rind allowing specific strains of bacteria and molds to proliferate.
The resulting cheese is full-flavored and aromatic, with notes of caramel, molasses, butter and sour cream.
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