Mallorca cheese
Mallorca | |
---|---|
Texture | Semi-hard |
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Mallorca cheese (in
- Semi-cured — matured for at least 20 days.
- Cured — matured for at least 45 days.
- Aged — matured for at least 100 days.[1]
Manufacture
The milk is coagulated by animal
Typical loafs of Mallorquin cheese are rather small, approximately 6 x 15 cm, weighing between 500 and 1500 grams. The shape is square with rounded corners.
Flavour
The aroma is predominantly dairy, smelling a little of butter or yoghurt in older cheeses. The intensity of the aroma increases with maturation of the cheese. The taste is slightly salty and slightly acid, the after-taste increases with the age of the cheese. Well matured cheese may have a slight pepperiness and a slight astringency.[1]
Texture
The cheese cuts easily, the cut surface being smooth and slightly shiny. The texture is firm and dense but a little elastic and white to ivory-white in colour. Depending on the age of the cheese there may be a few small cavities throughout the cheese.[1]
Rind
The colour can vary from yellow to brownish, depending on the age of the cheese. The rind is soft and of medium thickness.[1]
Uses
Eaten as a sliced snack either alone with wine or beer or as part of a meal with fruit and/or nuts.
Mallorcan cheese in medieval Catalan cuisine
Vinyoles mentions the following culinary specialties in which the use of Mallorcan cheese is documented:[3]
- The sauce known as "allimantega" (made with garlic, butter, Mallorcan cheese and eggs)
- The sauce known as "almadroc" (made with garlic and Mallorcan cheese)
- Noodles (scratched).
- Macaroni (grated).
- Rubiols (fresh cheese, Mallorcan cheese and eggs).
- Goat filling (this stuffing is documented on the table of Pere III: leafy parsley, mescal, honey and Mallorcan cheese).
- Fried cheeses (they are documented in the table of King Peter III, "for dinner").
- Mallorcan cheese with pears.
See also
- List of cheeses – List of cheeses by place of origin
References
- ^ a b c d e f "Spanish Professional Cheesemaker website". Queseros.com. Retrieved 2012-08-22.
- ^ a b http://www.slowfoodib.org/pdf/descargas/N%C2%BA2-FICHAS%20ARCA%20GUSTO%20IB/N%C2%BA2%20-%20Fichas%20arca%20del%20gusto%20IB-%20Formatge%20de%20Ovella%20Roja%20Mallorquina.pdf
- ^ VIDAL, Teresa-María Vinyoles i Vidal (1991). Notes sobre el formatge de Mallorca. p. 47.