{"id":3064,"date":"2019-07-15T12:22:38","date_gmt":"2019-07-15T10:22:38","guid":{"rendered":"https:\/\/quesosansuena.com\/?p=2635"},"modified":"2019-07-15T12:22:38","modified_gmt":"2019-07-15T10:22:38","slug":"cinco-formas-perfectas-de-comer-queso-de-oveja","status":"publish","type":"post","link":"https:\/\/quesosansuena.com\/en\/2019\/07\/15\/cinco-formas-perfectas-de-comer-queso-de-oveja\/","title":{"rendered":"Cinco formas perfectas de comer queso de oveja"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.20.0&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.20.0&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.20.0&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.20.0&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2 class=\"articulo-subtitulo\">Reconocidos a nivel mundial, pueden ser tiernos, semicurados , curados, viejos\u2026 Resultan igual de \u2018adictivos\u2019 solos o acompa\u00f1ados.<\/h2>\n<p>&nbsp;<\/p>\n<p>Una porci\u00f3n de queso de oveja, acompa\u00f1ado de un buen vino o una cerveza (con moderaci\u00f3n, \u00bfeh?) es una de las tapas por excelencia, la madre de todos los aperitivos, incluso de los postres (muy franc\u00e9s). Los or\u00edgenes de este alimento est\u00e1n llenos de suposiciones y leyendas, aunque se cree que surgi\u00f3 de manera accidental en el neol\u00edtico, en Asia Central o en Oriente Medio, cuando se empezaron a domesticar ovejas y cabras (la vaca ser\u00eda m\u00e1s tarde). La leche se cuajaba, \u00a1albricias! Y a m\u00e1s temperatura lo hac\u00eda m\u00e1s r\u00e1pido. Luego se descubri\u00f3 el cuajo, una enzima digestiva proveniente del est\u00f3mago del cordero o cabrito, y sus efectos coagulantes sobre la leche. Todos estos hechos juntos, y perfeccionados, provocaron el nacimiento del queso como un producto consistente, sabroso, con entidad propia y, por supuesto, exquisito.<\/p>\n<p>&nbsp;<\/p>\n<div class=\"articulo__apertura\">\n<div class=\"articulo-apertura \">\n<div class=\"articulo-datos\">\u00a0<\/div>\n<\/div>\n<\/div>\n<div id=\"articulo_contenedor\" class=\"articulo__contenedor\">\n<figure class=\"foto centro foto_w980\"><\/figure>\n<div id=\"cuerpo_noticia\" class=\"articulo-cuerpo\">\n<p>Una porci\u00f3n de queso de oveja, acompa\u00f1ado de un buen vino o una cerveza (con moderaci\u00f3n, \u00bfeh?) es una de las tapas por excelencia, la madre de todos los aperitivos, incluso de los postres (muy franc\u00e9s). Los or\u00edgenes de este alimento est\u00e1n llenos de suposiciones y leyendas, aunque se cree que surgi\u00f3 de manera accidental en el neol\u00edtico, en Asia Central o en Oriente Medio, cuando se empezaron a domesticar ovejas y cabras (la vaca ser\u00eda m\u00e1s tarde). La leche se cuajaba, \u00a1albricias! Y a m\u00e1s temperatura lo hac\u00eda m\u00e1s r\u00e1pido. Luego se descubri\u00f3 el cuajo, una enzima digestiva proveniente del est\u00f3mago del cordero o cabrito, y sus efectos coagulantes sobre la leche. Todos estos hechos juntos, y perfeccionados, provocaron el nacimiento del queso como un producto consistente, sabroso, con entidad propia y, por supuesto, exquisito.<\/p>\n<p>Ya en nuestros d\u00edas, analizar en profundidad su elaboraci\u00f3n es tarea ardua y, adem\u00e1s, \u201cdepende de m\u00faltiples factores: si es leche cruda o pasteurizada, si es de granja, artesanal o de cooperativas, de la intensidad que se le quiera dar\u201d, apuntan eexpertos. Pero en fin, sin entrar en muchos detalles lo primero es que las ovejas se encuentren, sanas y bien alimentadas. Luego ya vendr\u00edan el resto de pasos: orde\u00f1o, filtrado y refrigeraci\u00f3n de la leche; la coagulaci\u00f3n en las cubas de cuajar (se le a\u00f1ade el cuajo, claro); el fraccionamiento para obtener peque\u00f1os granos del tama\u00f1o del arroz; el desuerado para eliminar la parte l\u00edquida; el moldeado o c\u00f3mo introducir la cuajada obtenida en moldes; el prensado, el volteado, se sala y se deja secar. Por \u00faltimo, la maduraci\u00f3n que depende del tipo de queso que queramos obtener.<\/p>\n<p>&nbsp;<\/p>\n<p>\u201cEntre todos los quesos de oveja que se elaboran en Espa\u00f1a, se encuentran, por nombrar los m\u00e1s conocidos, algunas denominaciones de origen protegida como, la Torta del Casar, el Manchego, Idiaz\u00e1bal, Zamorano, el Ronc\u00e1l\u2026 todos muy sabrosos y con sus caracter\u00edsticas particulares\u201d, cuentan nuestros queseros. Con los quesos de oveja ocurre como con las series de televisi\u00f3n, cada uno tiene sus favoritos y sus preferencias, hay para todos los gustos, pero, en general, tienen m\u00e1s densidad en boca y son m\u00e1s intensos que los de vaca (y contienen menos lactosa a medida que se eleva su curaci\u00f3n). Alimento muy nutritivo, es rico en minerales (sobre todo calcio y hierro) y en vitaminas del grupo B.<\/p>\n<h3><\/h3>\n<h3>\u00bfSolos o en compa\u00f1\u00eda?<\/h3>\n<p>Generalmente, los quesos de oveja (y casi todos) se lo montan por su cuenta. Pocos placeres existen m\u00e1s sencillos y frugales, que degustar una tabla de quesos en compa\u00f1\u00eda, empezando siempre por el m\u00e1s suave y terminando por el m\u00e1s intenso y fuerte, pero a veces, agradecen acompa\u00f1arse de\u00a0<em>amigos<\/em>. Estas son algunas maneras perfectas de degustar un buen queso de oveja:<\/p>\n<p>1. Solo. Con unos trozos de pan y una copa de vino<\/p>\n<p>2. Con tomatitos\u00a0<em>cherry<\/em>, albahaca fresca, sal y un poquito de aceite de oliva virgen<\/p>\n<p>3. Con una buena confitura de frutas (un magn\u00edfico aperitivo)<\/p>\n<p>4. Acompa\u00f1ando un plato de pasta<\/p>\n<p>5. Junto a carne picada, como relleno de unas empanadillas<\/p>\n<p>En fin, que hay recetas con quesos de oveja para aburrir. Imaginaci\u00f3n al poder.<\/p>\n<\/div>\n<\/div>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Reconocidos a nivel mundial, pueden ser tiernos, semicurados , curados, viejos\u2026 Resultan igual de \u2018adictivos\u2019 solos o acompa\u00f1ados. &nbsp; Una porci\u00f3n de queso de oveja, acompa\u00f1ado de un buen vino o una cerveza (con moderaci\u00f3n, \u00bfeh?) es una de las tapas por excelencia, la madre de todos los aperitivos, incluso de los postres (muy franc\u00e9s). [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3047,"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-3064","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cinco formas perfectas de comer queso 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\/07\/15\/cinco-formas-perfectas-de-comer-queso-de-oveja\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cinco formas perfectas de comer queso de oveja | Ciudad de Sansue\u00f1a\" \/>\n<meta property=\"og:description\" content=\"Reconocidos a nivel mundial, pueden ser tiernos, semicurados , curados, viejos\u2026 Resultan igual de \u2018adictivos\u2019 solos o acompa\u00f1ados. &nbsp; Una porci\u00f3n de queso de oveja, acompa\u00f1ado de un buen vino o una cerveza (con moderaci\u00f3n, \u00bfeh?) es una de las tapas por excelencia, la madre de todos los aperitivos, incluso de los postres (muy franc\u00e9s). 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