Siso Cow's Milk Cheese, 400 gr

Siso Cow’s Milk Cheese 400 g – Lleldiría

Discover: Siso Cow’s Milk Cheese 400 g by Lleldiría

Siso Cow’s Milk Cheese by Lleldiría is a traditional cubíu-style cheese made with pasteurised pasture-raised cow’s milk from the Pasiego mountains. Its maturation in the traditional Pasiego cubíu gives it natural humidity, an authentic mould-ripened rind and a soft, creamy texture that makes it unique.

Artisanal Production and Cubíu Maturation

The cubíu is a traditional ageing room in Pasiego cabins, where stone, wood and natural humidity create the perfect microclimate. Here, Siso Cheese develops its natural mouldy rind and characteristic penicillium candidum, responsible for its fungal aromas and silky creaminess.

Sensory Profile

This cheese has a soft, melting paste with clean lactic flavours, fungal notes and a fresh vegetal touch. Its white rind and creamy interior make it a delight for lovers of soft cheeses.

Uses and Pairings

• Perfect for artisanal cheese boards.
• Delicious with rustic bread, nuts or fresh grapes.
• Pairs with light craft beers, young white wines or sparkling wines.
• Ideal for warm toasts or creamy recipes.

Ingredients

Pasteurised cow’s milk, rennet, lactic ferments and salt.

Characteristics

• Brand: Lleldiría
• Format: Whole cheese – approx. 400 g
• Milk: Pasteurised pasture cow’s milk
• Type: Cubíu-style soft cheese
• Rind: Natural mould rind (penicillium candidum)
• Texture: Soft, humid and creamy
• Flavour: Mild lactic flavour with fungal and vegetal notes
• Aroma: Fungal, fresh and intense
• Origin: Pasiego Mountains (Cantabria, Spain)
• Storage: 4°C to 8°C

Tradition and Territory

At Lleldiría we create cheeses that express Pasiego identity. Siso Cow’s Milk Cheese reflects the heritage of pasture milk, traditional ageing and artisanal production.

Frequently Asked Questions

What is a cubíu cheese? A cheese aged in traditional Pasiego cubíos, stone-and-wood spaces that naturally provide humidity.

Is the rind edible? Yes, it is natural and formed by penicillium candidum.

How should it be served? At room temperature to enjoy its creaminess.

What makes it unique? Its maturation in cubíu, giving natural humidity and a genuine fungal profile.