{"id":3068,"date":"2019-06-06T12:25:54","date_gmt":"2019-06-06T10:25:54","guid":{"rendered":"https:\/\/quesosansuena.com\/?p=2639"},"modified":"2019-06-06T12:25:54","modified_gmt":"2019-06-06T10:25:54","slug":"la-cata-del-queso-episodio-1","status":"publish","type":"post","link":"https:\/\/quesosansuena.com\/en\/2019\/06\/06\/la-cata-del-queso-episodio-1\/","title":{"rendered":"La Cata del Queso (Episodio 1)"},"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 hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<\/p>\n<div class=\"entry-content\">\n<h4><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/quesosansuena.com\/wp-content\/uploads\/2019\/01\/IMG-20190115-WA0025-1-225x300-1.jpg\" width=\"225\" height=\"300\" alt=\"\" class=\"wp-image-2733 alignnone size-full\" style=\"display: block; margin-left: auto; margin-right: auto;\" \/><\/h4>\n<h4><\/h4>\n<h4>Las premisas para catar un queso no difieren mucho de las de la cata de un vino, aunque, eso s\u00ed, existen apreciaciones y matices que vamos a conocer<\/h4>\n<h2><strong>EL ESPACIO<\/strong><\/h2>\n<p>Siempre me ha gustado explicar, que el lugar donde se va a realizar la cata debe ser cuando menos c\u00f3modo. Un\u00a0<strong>espacio sin olores<\/strong>\u00a0(ni desagradables ni ambientadores) nos ayudar\u00e1 a apreciar muchos m\u00e1s matices sin perturbarnos. La\u00a0<strong>luz\u00a0<\/strong>debe ser\u00a0<strong>clara<\/strong>\u00a0y si es posible\u00a0<strong>blanca<\/strong>. La\u00a0<strong>temperatura\u00a0<\/strong>es importante ya que con un exceso de calor nos cargaremos los quesos y con fr\u00edo no estaremos a gusto. Sentado mejor que de pie.\u00a0<strong>La comodidad nos ayuda a concentrarnos<\/strong>\u00a0en los sentidos.<\/p>\n<h2><strong>LA TEMPERATURA DE SERVICIO<\/strong><\/h2>\n<p>Que no tiene nada que ver con la de conservaci\u00f3n. Una vez sacados del frigor\u00edfico,\u00a0<strong>es conveniente que se atemperen entre una y dos horas<\/strong>\u00a0antes de la cata. A mayor tama\u00f1o del queso y cuanto m\u00e1s dura sea la pasta, precisaremos de m\u00e1s tiempo de atemperado. Luego, dependiendo del tipo, la temperatura del servicio oscilar\u00e1\u00a0<strong>entre los 15\u00ba y los 24\u00ba<\/strong>, empezando con menor temperatura con\u00a0<strong>las pastas blandas<\/strong>\u00a0y con mayor con\u00a0<strong>las pastas duras<\/strong>, aunque, existen ejemplos particulares que precisan otras temperaturas y que son recomendadas por los maestros queseros que los elaboran.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/quesosansuena.com\/wp-content\/uploads\/2020\/07\/cabecera-2-300x200.jpg\" width=\"300\" height=\"200\" alt=\"\" class=\"wp-image-98 alignnone size-medium\" style=\"display: block; margin-left: auto; margin-right: auto;\" \/><\/p>\n<\/div>\n<div id=\"primary\" class=\"content-area\">\n<article id=\"post-417\" class=\"post-417 post type-post status-publish format-standard has-post-thumbnail hentry category-autor-javier-campo category-curiosidades category-maridajes category-tendencias tag-cabra tag-internacional tag-nacional tag-oveja tag-sabias-que tag-vaca\">\n<div class=\"entry-content\">\n<h2><strong>EL ACOMPA\u00d1AMIENTO<\/strong><\/h2>\n<p>Para disfrutar de una cata de queso, debemos estar bien provistos de\u00a0<strong>un elemento casi indispensable<\/strong>\u00a0como es\u00a0<strong>el pan<\/strong>. Tiene varias funciones y entre ellas destacamos el aspecto visual en la preparaci\u00f3n, el complemento de sabor y otra funci\u00f3n, esta vez m\u00e1s t\u00e9cnica, que es la aportaci\u00f3n de textura mec\u00e1nica en la boca.\u00a0<strong>Frutos secos<\/strong>\u00a0por sus coincidencias con el queso y por su aportaci\u00f3n crujiente.\u00a0<strong>Fruta fresca<\/strong>\u00a0para limpiar sabores intensos en boca.\u00a0<strong>Mermeladas<\/strong>\u00a0para aportar contrapuntos y de potenciaci\u00f3n de sabor. Y por supuesto,\u00a0<strong>vino<\/strong>.\u00a0<strong>Pero no tinto<\/strong>\u00a0si es posible, por favor. Vinos blancos tranquilos, espumosos y especialmente,\u00a0<strong>vinos generosos<\/strong>\u00a0como el fino, el amontillado o el oloroso.<\/p>\n<\/div>\n<\/article>\n<article id=\"post-417\" class=\"post-417 post type-post status-publish format-standard has-post-thumbnail hentry category-autor-javier-campo category-curiosidades category-maridajes category-tendencias tag-cabra tag-internacional tag-nacional tag-oveja tag-sabias-que tag-vaca\">\n<div class=\"entry-content\">\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/quesosansuena.com\/wp-content\/uploads\/2020\/07\/Cun\u0303a-Curado-300x200.jpg\" width=\"300\" height=\"200\" alt=\"\" class=\"wp-image-128 alignnone size-medium\" style=\"display: block; margin-left: auto; margin-right: auto;\" \/><\/p>\n<p><strong>CANTIDAD, SELECCI\u00d3N Y ORDEN<\/strong><br \/>Dependiendo de la persona que organice y dirija la cata,\u00a0<strong>la cantidad<\/strong>\u00a0puede variar, aunque,\u00a0<strong>los tipos de queso<\/strong>\u00a0a degustar se convierte en un factor importante ya que no es lo mismo catar diez quesos frescos que diez quesos cas\u00edn o tup\u00ed por poner un ejemplo. Ah\u00ed entramos en la selecci\u00f3n de los quesos que vamos a catar.\u00a0<strong>Una propuesta<\/strong>, entre muchas otras, podr\u00eda ser empezar con quesos suaves de pasta blanda, pasar por pastas m\u00e1s firmes y semis, llegar a muy curados y acabar con azules potentes. Pero como he dicho, esto es solo una f\u00f3rmula y\u00a0<strong>debemos dejarnos aconsejar<\/strong>\u00a0por los expertos o por\u00a0<strong>el sentido com\u00fan<\/strong>\u00a0en el peor de los casos.<\/p>\n<\/div>\n<\/article>\n<\/div>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Las premisas para catar un queso no difieren mucho de las de la cata de un vino, aunque, eso s\u00ed, existen apreciaciones y matices que vamos a conocer EL ESPACIO Siempre me ha gustado explicar, que el lugar donde se va a realizar la cata debe ser cuando menos c\u00f3modo. Un\u00a0espacio sin olores\u00a0(ni desagradables ni [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3069,"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-3068","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>La Cata del Queso (Episodio 1) | 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\/06\/06\/la-cata-del-queso-episodio-1\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Cata del Queso (Episodio 1) | Ciudad de Sansue\u00f1a\" \/>\n<meta property=\"og:description\" content=\"Las premisas para catar un queso no difieren mucho de las de la cata de un vino, aunque, eso s\u00ed, existen apreciaciones y matices que vamos a conocer EL ESPACIO Siempre me ha gustado explicar, que el lugar donde se va a realizar la cata debe ser cuando menos c\u00f3modo. 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