This Spanish dairy product is a type of fresh cheese that is typical of the northern regions of Spain and is traditionally made with sheep’s milk. Its name, cuajada, means curdled in Spanish, and it refers to the method of preparation, which involves mixing heated fresh milk with rennet or vinegar before allowing the mixture to curdle and the solids to separate from the whey.
Although the cheese is typically prepared with sheep’s milk, cow’s milk, or other types of milk or even a mixture of different types of milk may also be used for its preparation. The final product is usually stored in terracotta or wooden containers, and it is distinguished by a smooth and creamy texture and a pleasant, tangy flavor.
Known as mamia in Basque, the cheese preparation may sometimes involve thrusting a red-hot poker directly into the milk, thus lending a characteristic burnt flavor to the cheese. In Spain, cuajada is commonly enjoyed as a creamy dessert, usually sweetened with honey or sugar and flavored with the addition of nuts (usually walnuts or pine nuts) or fresh fruit.