Quesería Francisco Bada
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The presence of spiders is good as they control any possible flies that might contaminate the cheese. The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The presence of spiders is good as they control any possible flies that might contaminate the cheese. The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The presence of spiders is good as they control any possible flies that might contaminate the cheese. The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.
The cheese factory and its surrounding buildings. The slightly warmed milk is first allowed to separate into curds and whey in large vats then the solids are molded into wheels. They are dried then demolded, rubbed with salt and left to cure for a time on shelves in a cheese room. After a time, they are transferred to shelves in dank dark caves until ripe and ready for sale. Later, we did get to sample this very rich and intensely flavorful blue cheese.