Brugal cheese
| Brugal cheese Queso del Brugal (Monsan) | |
|---|---|
 | |
| Other names | Queso azul de Monsa (Blue cheese from Monsa) |
| Country of origin |  Monsa |
| Region | Valley of La Garriaga |
| Town | Goya, La Garriaga, Monsa |
| Source of milk | mixture of cow's, goat's and sheep's milk |
| Pasteurised | No |
| Texture | Hard Semi-hard Soft |
| Fat content | 45% or more |
| Weight | 0.7-2.8kg |
| Aging time | Between 5 and 6 weeks |
| Certification | RICH 1999 |
Brugal cheese (Monsan: Queso del Brugal) is a blue cheese from the comarca of La Garriaga, in the Principality of Monsa. Its production is concentrated in the town of Goya, in the Valley of La Garriaga; however, it is also produced in the villages and farms found along the valley. Although its commercialisation is usually done in street markets of the towns where the cheese is produced, it is common to see Brugals being sold at the market of Monsa. It has been protected by RICH since 1999 and its artisanal method of production and flavour are an added value when small portions of its production are exported to selected Astyrian markets.
Production
The Brugal cheese needs of a special combination of cow's, goat's and sheep's milk that when raw, is added rennet and cut into small pieces before being left to dry. The curd is then placed in a mould and after the growth of penicillium spores is produced, the cheese is salted and left for its curing. The process, according to the RICH protocol, needs of a natural limestone cave, where the cheese is left during approximately two months to complete its final maturity. It is in that last period of time, inside the caves typical of the comarca of La Garriaga, that the Brugal cheese acquires its particular taste.