Casín cheese
Encyclopedia
Casín cheese is a Spanish
cheese made in the Principality of Asturias and protected by a P.D.O.
It is made from full fat unpasteurized cows’ milk from specific breeds, namely Asturian Mountain (Asturiana de la Montaña), Casina, Asturian Valley,(Asturiana de la Valles), Friesian
and any crosses between these breeds. Specifically the geographic area of manufacture is the southern part of Asturias which includes the Redes Parkland (Parque Natural de Redes) and associated land, this is within the municipalities of Caso, Sobrescobio and Piloña.
The cheese is classified as hard and semi-hard and can be semi-cured or cured. It takes its name from one of the breeds of cattle whose milk is used.
The shape of the cheese is a thick disc-shape, sometime more conical, of 10-20cm. diameter and 4-7cm. in height. The weight is between 250 and 1000g.
The milk is coagulated
by using animal products, fermenting products are also used along with calcium chloride
. The milk is heated to a temperature of 30-35°C (86-95°F) for the coagulation, this takes about 45 minutes. The curd is then cut with lyres and the temperature is raised by 2°C and at the same time the curd is stirred for a minimum of 10 minutes, until it has become coarsely granular, the grains being the size of a hazel nut
. It is then left to rest for about 10 minutes. Next the broken curd is put into sacking bags or plastic containers with fine holes to allow the whey to drain. The cheese is then placed in ventilated rooms at 15-20°C (59-68°F) for 3 or more days during which they are turned over daily. The cheese is then moulded into its characteristic shape either manually or mechanically. At this time a little salt is added. It is then stored in ventilated rooms for a period of between 5 days to 2 weeks, each piece being turned over daily. Finally the cheeses are given another pressing to give them an aesthetic appearance and the decoration and the mark of the manufacturer is added on the rind. They are left a further 2 more days in the ventilating room. The final maturation takes place in a room between 8-10°C (46-50°F) and a humidity of 80%. A period of 2 months is necessary between the coagulation of the milk and final maturity.
The cheese is wrapped before sale to protect the surface of the cheese as it is intended that all the cheese will be eaten. It can be wrapped in paper, cardboard, wood or culinary grade plastic.
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...
cheese made in the Principality of Asturias and protected by a P.D.O.
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...
It is made from full fat unpasteurized cows’ milk from specific breeds, namely Asturian Mountain (Asturiana de la Montaña), Casina, Asturian Valley,(Asturiana de la Valles), Friesian
Friesian
-Ethnic groups and languages:*Frisians, the medieval and modern ethnic group inhabiting Frisia, a region on the western coasts of Germany and the Netherlands*Frisii, the ancient inhabitants of Frisia prior to 600 AD*Frisian languages, including:...
and any crosses between these breeds. Specifically the geographic area of manufacture is the southern part of Asturias which includes the Redes Parkland (Parque Natural de Redes) and associated land, this is within the municipalities of Caso, Sobrescobio and Piloña.
The cheese is classified as hard and semi-hard and can be semi-cured or cured. It takes its name from one of the breeds of cattle whose milk is used.
The shape of the cheese is a thick disc-shape, sometime more conical, of 10-20cm. diameter and 4-7cm. in height. The weight is between 250 and 1000g.
Manufacturing process
The milk used must come from suppliers who are registered with the regulating council. The cows must have fed on local, natural foodstuffs.The milk is coagulated
Coagulation
Coagulation is a complex process by which blood forms clots. It is an important part of hemostasis, the cessation of blood loss from a damaged vessel, wherein a damaged blood vessel wall is covered by a platelet and fibrin-containing clot to stop bleeding and begin repair of the damaged vessel...
by using animal products, fermenting products are also used along with calcium chloride
Calcium chloride
Calcium chloride, CaCl2, is a salt of calcium and chlorine. It behaves as a typical ionic halide, and is solid at room temperature. Common applications include brine for refrigeration plants, ice and dust control on roads, and desiccation...
. The milk is heated to a temperature of 30-35°C (86-95°F) for the coagulation, this takes about 45 minutes. The curd is then cut with lyres and the temperature is raised by 2°C and at the same time the curd is stirred for a minimum of 10 minutes, until it has become coarsely granular, the grains being the size of a hazel nut
Hazelnut
A hazelnut is the nut of the hazel and is also known as a cob nut or filbert nut according to species. A cob is roughly spherical to oval, about 15–25 mm long and 10–15 mm in diameter, with an outer fibrous husk surrounding a smooth shell. A filbert is more elongated, being about twice...
. It is then left to rest for about 10 minutes. Next the broken curd is put into sacking bags or plastic containers with fine holes to allow the whey to drain. The cheese is then placed in ventilated rooms at 15-20°C (59-68°F) for 3 or more days during which they are turned over daily. The cheese is then moulded into its characteristic shape either manually or mechanically. At this time a little salt is added. It is then stored in ventilated rooms for a period of between 5 days to 2 weeks, each piece being turned over daily. Finally the cheeses are given another pressing to give them an aesthetic appearance and the decoration and the mark of the manufacturer is added on the rind. They are left a further 2 more days in the ventilating room. The final maturation takes place in a room between 8-10°C (46-50°F) and a humidity of 80%. A period of 2 months is necessary between the coagulation of the milk and final maturity.
The cheese is wrapped before sale to protect the surface of the cheese as it is intended that all the cheese will be eaten. It can be wrapped in paper, cardboard, wood or culinary grade plastic.