Mallorca cheese
Encyclopedia
Mallorca cheese is a Spanish cheese
made exclusively on the island of Mallorca
, one of the Balearic Islands
in the Mediterranean Sea
. It has Protected Designation of Origin
and is made from the pasteurized
milk of cows, goats and/or sheep which live on the island. The cheeses are slightly tapering, flat cylinders which measure 12–20 cm(5-8 inches) across and 7-9cms (3-4 inches) high. They weigh from 750 gm to 4 kilos.(1.5-9 lbs) Mallorca cheese is produced in three types:
Semi-cured — matured for at least 20 days.
Cured — matured for at least 45 days.
Aged — matured for at least 100 days.
when the milk is 30-35°C (86-95°F) and for a period not less than 30 minutes. The curd is cut mechanically with horizontal and vertical lyres until the curd is reduced to pieces of less than 20mm (inches) to facilitate drainage of the whey
. The curd is then placed in moulds inside a linen or cotton lining, within the mould it is subjected to a pressure of between 2 and 6 kg/sq cm. for at least 3 hours. The pressed cheeses are then salted in a brine bath for at least 18 hours.
The cheeses are then allowed to mature in a room at a temperature of 10-17°C (50-63°F) at a relative humidity
of up to 95%. The minimum time for curing is 20 days. From 7 days after the brine bath the cheeses are turned and the rinds rubbed with olive oil. This procedure is repeated several times assisting the maturation and causing the rind to achieve the characteristic colour and aroma.
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...
made exclusively on the island of Mallorca
Mallorca
Majorca or Mallorca is an island located in the Mediterranean Sea, one of the Balearic Islands.The capital of the island, Palma, is also the capital of the autonomous community of the Balearic Islands. The Cabrera Archipelago is administratively grouped with Majorca...
, one of the Balearic Islands
Balearic Islands
The Balearic Islands are an archipelago of Spain in the western Mediterranean Sea, near the eastern coast of the Iberian Peninsula.The four largest islands are: Majorca, Minorca, Ibiza and Formentera. The archipelago forms an autonomous community and a province of Spain with Palma as the capital...
in the Mediterranean Sea
Mediterranean Sea
The Mediterranean Sea is a sea connected to the Atlantic Ocean surrounded by the Mediterranean region and almost completely enclosed by land: on the north by Anatolia and Europe, on the south by North Africa, and on the east by the Levant...
. It has Protected Designation of Origin
Protected Geographical Status
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...
and is made from the pasteurized
Pasteurization
Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food...
milk of cows, goats and/or sheep which live on the island. The cheeses are slightly tapering, flat cylinders which measure 12–20 cm(5-8 inches) across and 7-9cms (3-4 inches) high. They weigh from 750 gm to 4 kilos.(1.5-9 lbs) Mallorca cheese is produced in three types:
Semi-cured — matured for at least 20 days.
Cured — matured for at least 45 days.
Aged — matured for at least 100 days.
Manufacture
The milk is coagulated by animal rennetRennet
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...
when the milk is 30-35°C (86-95°F) and for a period not less than 30 minutes. The curd is cut mechanically with horizontal and vertical lyres until the curd is reduced to pieces of less than 20mm (inches) to facilitate drainage of the whey
Whey
Whey or Milk Serum is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese...
. The curd is then placed in moulds inside a linen or cotton lining, within the mould it is subjected to a pressure of between 2 and 6 kg/sq cm. for at least 3 hours. The pressed cheeses are then salted in a brine bath for at least 18 hours.
The cheeses are then allowed to mature in a room at a temperature of 10-17°C (50-63°F) at a relative humidity
Relative humidity
Relative humidity is a term used to describe the amount of water vapor in a mixture of air and water vapor. It is defined as the partial pressure of water vapor in the air-water mixture, given as a percentage of the saturated vapor pressure under those conditions...
of up to 95%. The minimum time for curing is 20 days. From 7 days after the brine bath the cheeses are turned and the rinds rubbed with olive oil. This procedure is repeated several times assisting the maturation and causing the rind to achieve the characteristic colour and aroma.