Queso de Abredo
The Abredo is produced in a smaller dairy in the village of Abredo (Abranedo) in the municipality of Coaña .
Manufacture and maturation
The cow's milk is pasteurized . The cheese curd , which has drained but is still moist , is placed in molds and pressed for 15 hours. Now the still young cheese wheel is bathed in a brine for 6-9 hours and then allowed to dry for about 2 hours. Maturation takes at least 15 days and takes place in cool but humid ripening rooms.
The ready-to-sell cheese is wrapped in waxed paper and is now also on sale outside of Spain.