Uncooked pressed Cheeses
They are the most common in Spain and can be made with any of the three milks (Manchego, from sheep; Majorero canario, from goat; Mahón-Menorca, from cow). The milk, whether pasteurised or not, is heated to 30-32ºC and curdled for 40-50 minutes.
The curd is cut into small, lentil-sized grains and then beaten until the granules clump together.
They are then placed in moulds and subjected to a certain amount of pressure in order to evacuate the whey and take their final shape. The cheeses are salted in brine for several hours, depending on the size of the cheese.
They first undergo an airing phase lasting several days and then mature for several months in temperature-, humidity- and air-controlled chambers.
Semi-cured cheeses aged 2 to 3 months have a semi-hard and somewhat elastic texture.
Over time, these cheeses evolve towards harder and more friable textures such as the cured cheeses, which are usually matured for 6 to 9 months.
Uncooked pressed semi-cured cheeses
Semi-cured Mahón cheese
Semi-hard texture with lactic flavour, butter and a salty touch.
Semi-cured Canary Island goat’s cheese
Very buttery and fatty on the palate. Medium intense flavour but very appetising on the palate.
Semi-cured Manchego cheese
Very buttery and fatty on the palate. Medium intense flavour but very palatable.
Servilleta Semi cured mixed cheese
Its shape is due to the cloth used to make it. These cheeses are normally consumed after only a few months.
Uncooked pressed cheese Cured cheeses
Casín
A very peculiar cheese that is prepared by making the curd several times. This causes a degradation of the fatty matter that reminds us of rancid butter and cream.
Castilian cured cheese
Elegant, fruity and very balanced. The notes of nuts and caramel offer special nuances that make it worthy of numerous awards.
Manchego cured cheese
Intense and persistent but not aggressive on the palate. Its fatty and oily notes on the palate make it the Manchego cheese par excellence.
Mezcla cured cheese
With a hard texture and firm paste, dominated by notes of leather, nuts and spices.