Cantabrian cream cheese
Encyclopedia
Cantabrian cream cheese is made from the milk of Friesian cows in Cantabria
, a province in northern Spain
. The cheese has a Protected Designation of Origin
since 1985. The production of the cheese is confined to all parts of Cantabria, except the areas of Tresviso and Menor de Bejes in the western part of the province. It is presented in forms of various weights from 400 – 2,800grm. (14ounces – 6 lbs.) The size of the forms varies according to the weight.
, preferably from suckling calves of the “Pintas de Cantabria” breed, or with any other enzyme permitted by the regulating council. The curdling process is carried out when the milk is 30°C (86°F) and continues for 40 minutes. The curd is then cut to grains of 5mm (0.20 inches) diameter and then they are heated to 34°C (93°F). It is then placed in moulds, the size of which vary according to the weight of the finished form. The moulds are pressed for up to 24 hours and then they are salted by immersion in a brine bath for a maximum of 24 hours. The curing of this cheese takes a minimum of 7 days from the time it comes out of the brine bath. While the cheese is maturing the forms are turned over regularly and the rinds rubbed clean.
Cantabria
Cantabria is a Spanish historical region and autonomous community with Santander as its capital city. It is bordered on the east by the Basque Autonomous Community , on the south by Castile and León , on the west by the Principality of Asturias, and on the north by the Cantabrian Sea.Cantabria...
, a province in northern Spain
Spain
Spain , officially the Kingdom of Spain languages]] under the European Charter for Regional or Minority Languages. In each of these, Spain's official name is as follows:;;;;;;), is a country and member state of the European Union located in southwestern Europe on the Iberian Peninsula...
. The cheese has a Protected Designation of Origin
Protected designation of origin
Protected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...
since 1985. The production of the cheese is confined to all parts of Cantabria, except the areas of Tresviso and Menor de Bejes in the western part of the province. It is presented in forms of various weights from 400 – 2,800grm. (14ounces – 6 lbs.) The size of the forms varies according to the weight.
Manufacture
The milk is coagulated with an animal enzymeRennet
Rennet is a complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme that coagulates the milk, causing it to separate into solids and liquid...
, preferably from suckling calves of the “Pintas de Cantabria” breed, or with any other enzyme permitted by the regulating council. The curdling process is carried out when the milk is 30°C (86°F) and continues for 40 minutes. The curd is then cut to grains of 5mm (0.20 inches) diameter and then they are heated to 34°C (93°F). It is then placed in moulds, the size of which vary according to the weight of the finished form. The moulds are pressed for up to 24 hours and then they are salted by immersion in a brine bath for a maximum of 24 hours. The curing of this cheese takes a minimum of 7 days from the time it comes out of the brine bath. While the cheese is maturing the forms are turned over regularly and the rinds rubbed clean.