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Tasugueras cheese
Real Academia de Gastronomía
Madrid, Spain
The first cheese from Cultivo's ripening project. Made at La Jarradilla, and ripened for two months in our cellars. Its paste is creamy, soft, and oozy. The rind—just like the rind of Divirín—has damp, earthy aromas and overtones.
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Details
- Title: Tasugueras cheese
- Original Source: Quesería Cultivo
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