COMO CURAR QUESO TIERNO AL PIMENTON DE LA VERA, RECETA FACIL Y SENCILLA

Hello friends, here I'll show you how I cure ready-made soft cheeses. In this case, I'm using a mixed cheese made from goat, sheep, and cow's milk. The key to this cheese is the olive oil infused with Provençal herbs: rosemary, thyme, oregano, La Vera paprika, and any other flavorings you'd like to include. We'll leave it in this oil for about three months, then remove it and continue curing it with oil and paprika, turning it every two or three days, wrapped in cheesecloth. I hope you'll try it; it's delicious!