Casín cheese
Casín cheese | |
---|---|
Cows | |
Texture | Semi-hard |
Dimensions | 10-20 cm × 4-7 cm |
Weight | 250-1000 g. |
Certification | D.O.P. |
Related media on Commons |
Casín cheese (
Manufacturing process
The milk used must come from suppliers who are registered with the regulating council. The cows must have fed on local, natural foodstuffs. The milk is coagulated by using animal products, fermenting products are also used along with calcium chloride. The milk is heated to a temperature of 30–35 °C (86–95 °F) for the coagulation, this takes about 45 minutes. The curd is then cut with lyres and the temperature is raised by 2 °C and at the same time the curd is stirred for a minimum of 10 minutes, until it has become coarsely granular, the grains being the size of a hazel nut. It is then left to rest for about 10 minutes. Next the broken curd is put into sacking bags or plastic containers with fine holes to allow the whey to drain. The cheese is then placed in ventilated rooms at 15–20 °C (59–68 °F) for 3 or more days during which they are turned over daily. The cheese is then moulded into its characteristic shape either manually or mechanically. At this time a little salt is added. It is then stored in ventilated rooms for a period of between 5 days to 2 weeks, each piece being turned over daily. Finally the cheeses are given another pressing to give them an aesthetic appearance and the decoration and the mark of the manufacturer is added on the rind. They are left a further 2 more days in the ventilating room. The final maturation takes place in a room between 8–10 °C (46–50 °F) and a humidity of 80%. A period of 2 months is necessary between the coagulation of the milk and final maturity.
The cheese is wrapped before sale to protect the surface of the cheese as it is intended that all the cheese will be eaten. It can be wrapped in paper, cardboard, wood or culinary grade plastic.[3]
Properties
Casín cheese has a strong dairy flavour. It is slightly acid and peppery in well matured cheese, and less so in less matured cheese. The flavour is long-lasting in the mouth.
Texture
Its texture is firm and friable but slightly rubbery and
Rind
Casín cheese has a smooth, thin rind. It is a yellowy, cream colour, sometimes with whitish patches. It should be clean and dry but slightly greasy. On the surface will be decorations in the form of flowers, plants or geometric figures and the symbol or name of the manufacturer.[3]
See also
References
- ^ "Denominación de Origen Protegida 'Queso Casín'" [Denomination of Protected Origin 'Casín Cheese']. MAGRAMA.gob.es (in Spanish). Madrid, Spain: Ministerio de Agricultura, Alimentación y Medio Ambiente [Ministry of Agriculture, Food and the Environment]. 12 March 2013. Archived from the original on 6 October 2014. Retrieved 4 October 2014.
- ^ [1] Professional Cheesemakers Organisation - in Spanish
- ^ a b c [2] Spanish Government Regulatory Board - Translation