{"id":3060,"date":"2019-08-19T11:58:28","date_gmt":"2019-08-19T09:58:28","guid":{"rendered":"https:\/\/quesosansuena.com\/?p=2612"},"modified":"2019-08-19T11:58:28","modified_gmt":"2019-08-19T09:58:28","slug":"como-se-elabora-el-queso-curado-de-oveja","status":"publish","type":"post","link":"https:\/\/quesosansuena.com\/en\/2019\/08\/19\/como-se-elabora-el-queso-curado-de-oveja\/","title":{"rendered":"\u00bfC\u00f3mo se elabora el queso curado de oveja?"},"content":{"rendered":"

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El\u00a0queso curado de oveja<\/strong>\u00a0se caracteriza por tener un sabor muy intenso, est\u00e1 elaborado con leche cruda de oveja y tiene un tiempo de reposo de entre tres y seis meses. Esto es lo que hace realzar su sabor y textura.<\/p>\n

Fases de la elaboraci\u00f3n del queso curado de oveja<\/h2>\n

La elaboraci\u00f3n del queso curado de oveja se divide en varias fases claramente diferenciadas.<\/p>\n

Recepci\u00f3n y tratamiento t\u00e9rmico<\/h3>\n

Durante este primer proceso, lo que tiene lugar es el\u00a0control de calidad de la leche<\/strong>. Se llevan a cabo los controles necesarios. Tambi\u00e9n se eliminan las impurezas s\u00f3lidas aparecidas por el campo o los animales.<\/p>\n

En esta fase se usa la leche cruda con su flora microbiana, que se calienta a cuajo.<\/p>\n

Coagulaci\u00f3n de la leche<\/h3>\n

Durante este proceso se produce la coagulaci\u00f3n de las enzimas.\u00a0La leche se cuaja<\/strong>, pudiendo optar por dos formas diferentes. Puede cuajarse por utilizaci\u00f3n animal o por vegetal.<\/p>\n

Es muy importante para el tipo de queso de oveja la cantidad de \u00e1cido l\u00e1ctico que se forme, pero tambi\u00e9n la altura del proceso en el que ocurra.<\/p>\n

Son factores determinantes en esta fase la temperatura y el tiempo del cuajado.<\/p>\n

Corte de la cuajada<\/h3>\n

En esta fase tiene lugar\u00a0el corte de la leche con cuchillas<\/strong>, de manera que favorezca la salida del suero retenido.<\/p>\n

Calentamiento<\/h3>\n

Se caliente la leche a unos 30 o 40 grados.\u00a0Cuanto m\u00e1s se caliente, m\u00e1s seco ser\u00e1 el queso<\/strong>. Aqu\u00ed se determina el tipo de queso de oveja.<\/p>\n

Prensado<\/h3>\n

Aqu\u00ed es cuando\u00a0se llenan los moldes<\/strong>, someti\u00e9ndose a presi\u00f3n exterior cuando se desea queso de pasta prensada.<\/p>\n

Salado<\/h3>\n

Para que no se desarrolle mucha flora microbiana en la corteza,\u00a0el queso se sala<\/strong>, a\u00f1adiendo tambi\u00e9n m\u00e1s sabor.<\/p>\n

Madurado<\/h3>\n

Durante esta fase\u00a0se desarrolla todo el sabor y aroma del\u00a0queso curado de oveja<\/strong>. Dependiendo del tiempo, ser\u00e1n quesos frescos, semi-curados o curados.<\/p>\n<\/div>\n

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\u00a0<\/div>\n<\/div>\n

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El\u00a0queso curado de oveja\u00a0se caracteriza por tener un sabor muy intenso, est\u00e1 elaborado con leche cruda de oveja y tiene un tiempo de reposo de entre tres y seis meses. Esto es lo que hace realzar su sabor y textura. Fases de la elaboraci\u00f3n del queso curado de oveja La elaboraci\u00f3n del queso curado de […]<\/p>\n","protected":false},"author":3,"featured_media":3061,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[22],"tags":[],"class_list":["post-3060","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n\u00bfC\u00f3mo se elabora el queso curado de oveja? | Ciudad de Sansue\u00f1a<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/quesosansuena.com\/en\/2019\/08\/19\/como-se-elabora-el-queso-curado-de-oveja\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00bfC\u00f3mo se elabora el queso curado de oveja? | Ciudad de Sansue\u00f1a\" \/>\n<meta property=\"og:description\" content=\"El\u00a0queso curado de oveja\u00a0se caracteriza por tener un sabor muy intenso, est\u00e1 elaborado con leche cruda de oveja y tiene un tiempo de reposo de entre tres y seis meses. Esto es lo que hace realzar su sabor y textura. 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