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Poo (Cabrales)
Poo (Asturian: Po) is one of nine parishes in Cabrales, a municipality of the autonomous community of Asturias, in northern Spain.
It has an area of 10.28 km², and a population of 163 (INE 2015) all in the same settement. Poo is found some 158 meters above sea level. It lies 1.5 km from Carreña, the capital of Cabrales.
References
Coordinates: 43°18′28″N 4°50′07″W / 43.30791°N 4.83514°W / 43.30791; -4.83514
Cabrales
Cabrales is a municipality in the autonomous community of Asturias, northwestern Spain. It is situated between the Sierra de Cuera and the Picos de Europa, and is a region famous for its Cabrales cheese.
Important towns within the municipality include Arenas de Cabrales, one of the primary objectives of the Battle of El Mazuco in 1937. Nowadays Arenas' economy seems to be primarily based on tourism, although unlike many tourist centres it retains its authentic style – and hospitality.
Parishes
Cabrales municipality is divided into 9 parishes:
Cabrales cheese
Cabrales (Spanish: queso de Cabrales) is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurised cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, more spicy flavor.
All of the milk used in the production of Cabrales must come exclusively from herds raised in a small zone of production in Asturias, in the mountains of the Picos de Europa.
Production
The milk is first heated and curdled by the addition of rennet. The whey is removed from the curds, which are then packed into cylindrical molds called arnios, salted and left to cure and harden. After the initial curing period of around two weeks, the Cabrales is then aged a further two to five months in natural caves in the limestone mountains of the area. The cheeses are placed on wooden shelves known as talameras, where they are periodically turned and cleaned. Relative humidity in these caves is typically 90% and the temperature is a cool 7–13 °C (45–55 °F), conditions favoring the development of penicillium molds that produce blue-green veins throughout the cheese.
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