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Characterization of farmhouse Valdeon blue cheese



Characterization of farmhouse Valdeon blue cheese



Revista Espanola de Lecheria ( 61): 35-38



A study was undertaken to characterize the blue cheese made in the vale of Valdeon, Spain. Time and place of manufacture, type of milk used and manufacturing procedure were investigated, and physicochemical and organoleptic characteristics were determined in 27 samples obtained from the local market between 1990 and 1992. The manufacturing procedure was characterized by salting for 2-3 days, drying for 10-15 days and ripening in mountain caves for 2-4 months.

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