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Fresca Italia
In 1917 Brígida Ruiz started making cheese and selling it door to door along the mountainside of Peña Pelada in Cantabria along Spain’s northern coast. Now, over a century, Later her great-grandchildren carry on in the family tradition at their dairy,
La Pasiega de Peña Pelada. Custodio Vaca is made from the raw milk of Friesian and Alpine where Brown cows and 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. During the aging period, which can last from 4-6 months, the cheeses are 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
