Cantabrian cream cheese (Spanish: Queso de nata de Cantabria) is made from the milk of Friesian cows in Cantabria, an autonomous community in northern Spain.
[2] The milk is coagulated with an animal enzyme, preferably from suckling calves of the “Pintas de Cantabria” breed, or with any other enzyme permitted by the regulating council.
The curing of this cheese takes a minimum of 7 days from the time it comes out of the brine bath.
While the cheese is maturing the forms are turned over regularly and the rinds rubbed clean.
It may be used in cooking a variety of dishes or made be eaten in slices with bread, biscuits, nuts etc.