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Cheese from Spain, Asturias
Raw cow milk is set with animal rennet and starter at 30–35 °C, and the curd drains and sours on cloths for three days or more. The soured curd is then put through a roller kneading machine several times, with salt added on some passes, shaped by hand and stamped with the maker's wooden seal. It ripens at least 60 days into a dry, strong cheese with almost no rind.
| Raw whole cow milk | From the Casina, Asturiana de los Valles and Friesian breeds in the delimited area[casin-oj2010][casin-oj2023] |
| Lactic ferments (starter) | [casin-oj2023] |
| Calf rennet or animal coagulant | [casin-oj2023] |
| Salt | Added during some passes through the kneading machine; no amount is set[casin-pliego][casin-oj2023] |
| Calcium chloride (optional since 2023) | [casin-oj2023] |
| Starter | added lactic ferments (the three producers in the 2025 study used commercial starters); the 2009 study calls its cheese starter-free |
Total time across the recorded steps: 2.3 months – 2.6 months
What changes: Starter and animal rennet set the warm raw milk into a curd
Output: curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow milk is set with animal rennet and starter at 30–35 °C, and the curd drains and sours on cloths for three days or more. The soured curd is then put through a roller kneading machine several times, with salt added on some passes, shaped by hand and stamped with the maker's wooden seal. It ripens at least 60 days into a dry, strong cheese with almost no rind. Made in 6 steps over 2.3 months – 2.6 months. The longest step, ripen in the cool room, takes at least 2 months (European Commission 2023) and runs at 6–12 °C (European Commission 2023). Lactococcus lactis and L. cremoris and Lactococcus garvieae do most of the fermenting.
| Main step | at least 2 monthsSet[casin-oj2023] | Ripen in the cool room |
|---|---|---|
| Temperature | 6–12 °CSet[casin-oj2023] | Ripen in the cool room |
| Acidity | pH 6.3 → 4.71Measured[rodriguez2025] | Drain and sour on cloths |
Casín is kneaded, not pressed. After it sours, the curd is passed many times between rollers, so the inside and outside ripen together and there is hardly any rind. The pre-2023 specification calls it one of the most protein-rich cheeses in Spain and almost in the world, and one of the lowest in moisture.
Made from raw milk and ripened at least 60 days. A study of three batches found moderate counts of hygiene indicator bacteria (Enterobacteriaceae, coliforms) in the young cheese. They fell below detection by day 15 in two batches and by day 60 in all three. Sequencing found no Listeria DNA and, at day 60, a little E. coli DNA in one batch. Its authors judged the cheese safe from those batches. An earlier study of one batch found high counts of undesirable microbes and called for better hygiene. Because the rind is so thin, the cheese must be packed where it is made or ripened. Sixty days of ageing alone did not remove E. coli O157:H7 in a test on other raw-milk cheeses. In Gouda and Cheddar made from milk deliberately contaminated with it, counts fell below 5 CFU/g after about 100 days, but it stayed detectable by enrichment past 270 days. ANSES, the French food safety agency, advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked-curd cheeses such as Gruyère or Comté.
Hazards the sources name: Enterobacteriaceae and coliforms (hygiene indicators; moderate counts early, below detection by day 15 in two of three batches and by day 60 in all three).
Every number is labelled with how it is known. How this atlas is made
The specification says the first written mention of Casín is in leases of the convent of Nuestra Señora de la Vega, Oviedo. In 1328 the abbess Gontrodo let the farms of San Salvador de Sobrecastiello for six years at 70 maravedís, plus twelve "quesos assaderos" each St Martin's Day. Kneading was done by hand, then on a shared kneading table adapted from the bread kneader, on communal kneading days (diis d'amasar). Each maker's lumps were marked with a small wooden tool (ochavau) and each finished cheese with a larger carved stamp (marcu). The specification says that when it was written one woman was the only maker who sold it at fairs and markets, while other women made it for their families.
