Quesuco Ahumado de Liebana

Near the Deva River, in the region of Cantabria in northern Spain, Juan Carlos Martínez Casares and his wife Maria Carmen run a small dairy. The dairy was established 25 years ago and, after learning to make cheese from monks in the area, the couple now makes a handful of cheeses using sheep, cow and goat's milk.

In Cantabria, cheese is called "quesuco." This quesuco is smoked for up to 36 hours over juniper wood, a tradition that dates back to when cheese was made in the mountains after the cows finished grazing. The semi-soft paste has a smooth, buttery tang, a well-balanced smokiness and a subtle woodsy flavor imparted by the juniper.

Farm / Company: Rio Deva/Forever Cheese Co

Cheesemaker: Juan Carlos and Maria Carmen

Proprietor: Juan Carlos and Maria Carmen

Affineur: Juan Carlos and Maria Carmen

City, State: CamaleƱo

Region: Cantabria

Country: Spain

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Traditional

Rind: Natural

Texture: Semi-soft

Aging: 60 days

Size(s): 1 pound wheel