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: Camaleño
Milk Type: Cow
Milk Treatment: Pasteurized
Aging: 60 days
Size(s): 1 pound wheel