CORTEZAS NATURALES ÚNICAS
Unique natural rinds
If something stands out in Queso Los Cameros is the mark of our Cheese Master, Javier Martínez, in the cheese ripening and in the development of their natural rinds. Mould is our unexpected and necessary ally that proliferates in a controlled temperature, humidity and darkness environment. Without its quiet work it would be impossible to obtain the natural rinds, so characteristic of our cheesery in La Rioja. With the necessary and appropriate treatment, moulds are reminders of the fact that cheese is ‘alive’, evolutes and experiences a transformation. Nothing is the result of chance. In Queso Los Cameros, after investigating about these microorganisms in cooperation with the University of La Rioja, we use our own moulds from a branching of a native one from La Rioja. In all cases this living organism works only in the external part of the cheese, and not inside the product. This is the reason why we can find characteristic brown or green colours in the cheese rinds.
Together with the brushing of each cheese, olive oil is another indispensable secret in order to get the authentic character of Queso Los Cameros. Periodically, each piece is bathed with the most natural anti-mould that exists. The oil is in charge of creating a protective film, the barrier that prevents mould from proliferating in excess. A ritual that, together with time spent quietly in our ripening chambers, becomes finally an unforgettable delicacy.