{"id":721,"date":"2019-11-23T18:17:59","date_gmt":"2019-11-23T17:17:59","guid":{"rendered":"https:\/\/www.unioviedo.es\/catedraIPA\/?page_id=721"},"modified":"2020-01-03T12:27:51","modified_gmt":"2020-01-03T11:27:51","slug":"d-o-p-casin","status":"publish","type":"page","link":"https:\/\/www.unioviedo.es\/catedraIPA\/d-o-p-casin\/","title":{"rendered":"D.O.P. Cas\u00edn"},"content":{"rendered":"\n
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The Control Body of the Regulatory Council of the PDO ‘Cas\u00edn’ <\/strong>will develop certification, surveillance and control functions, according to the criteria established by the European Standard UNE-EN 45011. It will carry out the product check to verify that it is originally from the area and meets the requirements established in the Specification<\/strong>:<\/p>\n<\/div><\/div>\n\n\n\n

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Geographic area<\/strong><\/h3>\n\n\n\n

The geographical territory that protects with the Protected\nDesignation of Origin \u00abCas\u00edn Cheese\u00bb is located in the southern area\nof Asturias, specifically in the center-east, coinciding with the Natural Park\nof Redes and its area of influence. The municipalities that make up the\ngeographical area are: Caso, Sobrescobio and Pilo\u00f1a. <\/p>\n\n\n\n

Production of milk for cheese production, ripening and packaging\ntakes place in the delimited area.<\/p>\n<\/div><\/div>\n\n\n\n

Source material<\/strong><\/h3>\n\n\n\n

Fatty and matured cheese made with whole and raw cow’s milk, through enzymatic coagulation and kneaded, with semi-hard or hard paste. The milk used to make PDO Cas\u00edn cheeses will be obtained from healthy cows of the \u2018Asturiana de la Monta\u00f1a\u2019 or \u2018Casina\u2019, \u2018Asturiana de los Valles\u2019 and \u2018Frisona\u2019 breeds, and their crosses.<\/p>\n\n\n\n

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Physical and organoleptic characteristics <\/strong><\/h4>\n\n\n\n