Zapada

Zapada refers to a type of soft, white cheese produced in the Cantabria region of Spain. It is traditionally made from cow's milk, though some variations may include a blend with sheep's or goat's milk. The cheese is characterized by its creamy texture and mild, slightly sweet flavor, making it a versatile ingredient in both sweet and savory dishes.

The production of zapada typically involves a coagulation process followed by a draining of the whey. The cheese is then often lightly pressed and allowed to mature for a short period. This maturation process contributes to its delicate aroma and smooth consistency. Zapada is a fresh cheese, meaning it is usually consumed relatively soon after its production.

In Cantabrian cuisine, zapada is often enjoyed as a table cheese, served with bread, fruits, or nuts. It can also be incorporated into pastries, desserts, or used as a filling for various baked goods. Its mildness allows it to absorb other flavors well, making it adaptable to different culinary applications. The cheese is a part of the rich dairy heritage of the Cantabria region, known for its high-quality milk production.