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[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row _builder_version=”4.16″ _module_preset=”default” custom_margin=”-30px||||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” text_font_size=”16px” width=”80%” module_alignment=”center” global_colors_info=”{}”]<\/p>\n
We could also define them as cheeses refined with moulds.<\/p>\n
Their rind can have very different colours, caused by microorganisms that feed on the nutrients of the cheese, modifying its texture and flavour.<\/p>\n
The moulds, yeasts and bacteria present in the rind degrade the cheese’s nutrients, causing changes in the cheese (modifying its appearance), in its texture (it becomes softer) and its flavour is more intense and with fermentative, vegetable and fungal nuances that remind us of earth and damp wood, fungi, etc.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.23″ _module_preset=”default” custom_margin=”||55px||false|false” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”1_2,1_2″ use_custom_gutter=”on” gutter_width=”2″ make_equal=”on” _builder_version=”4.16″ _module_preset=”default” module_alignment=”center” custom_margin=”-83px||||false|false” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/xn--quesosdeespaa-tkb.es\/wp-content\/uploads\/2020\/10\/rulo-cabra.jpg” title_text=”rulo cabra” url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjExMiIsImVuYWJsZV9odG1sIjoib2ZmIn19@” show_bottom_space=”off” _builder_version=”4.16″ _dynamic_attributes=”url” _module_preset=”default” global_colors_info=”{}” src__hover_enabled=”off|hover” background__hover_enabled=”on|hover” background_color__hover=”rgba(173,111,36,0.5)” background_enable_color__hover=”on” title_text__hover=”boton_familia” background_image__hover=”https:\/\/xn--quesosdeespaa-tkb.es\/wp-content\/uploads\/2020\/10\/boton_familia.jpg” background_enable_image__hover=”on”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” text_font_size=”16px” header_3_font=”ClarendonLTStd-Bold||||||||” header_3_text_color=”#0d96cc” text_orientation=”center” custom_margin=”20px||52px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
White in colour with a slightly rough rind. It gives off a characteristic and very pleasant mushroom smell. Its texture becomes creamy and melting with time. The citrus and sweet cream notes are dominant, with a final aftertaste of fungus and raw nuts.<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” text_font_size=”16px” header_3_font=”ClarendonLTStd-Bold||||||||” header_3_text_color=”#0d96cc” text_orientation=”center” custom_margin=”-25px||52px||false|false” global_colors_info=”{}”]<\/p>\n
Its dark and heterogeneous rind is due to the mixture of moulds and yeasts that produce a fine, creamy and very soluble texture in the mouth.<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” text_font_size=”16px” header_3_font=”ClarendonLTStd-Bold||||||||” header_3_text_color=”#0d96cc” text_orientation=”center” custom_margin=”-25px||52px||false|false” global_colors_info=”{}”]<\/p>\n
Its peculiar brick shape and its immaculate white colour, due to the presence of penicilum candidum, cause changes in its interior. Sweet biscuity notes intermingle with those of soft yoghurt under an exquisite creamy and melting texture of the paste.<\/p>\n
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Cheeses with external mouldWe could also define them as cheeses refined with moulds. Their rind can have very different colours, caused by microorganisms that feed on the nutrients of the cheese, modifying its texture and flavour. The moulds, yeasts and bacteria present in the rind degrade the cheese’s nutrients, causing changes in the cheese (modifying […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":2453,"menu_order":4,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-2473","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/xn--quesosdeespaa-tkb.es\/en\/wp-json\/wp\/v2\/pages\/2473"}],"collection":[{"href":"https:\/\/xn--quesosdeespaa-tkb.es\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/xn--quesosdeespaa-tkb.es\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/xn--quesosdeespaa-tkb.es\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/xn--quesosdeespaa-tkb.es\/en\/wp-json\/wp\/v2\/comments?post=2473"}],"version-history":[{"count":4,"href":"https:\/\/xn--quesosdeespaa-tkb.es\/en\/wp-json\/wp\/v2\/pages\/2473\/revisions"}],"predecessor-version":[{"id":2887,"href":"https:\/\/xn--quesosdeespaa-tkb.es\/en\/wp-json\/wp\/v2\/pages\/2473\/revisions\/2887"}],"up":[{"embeddable":true,"href":"https:\/\/xn--quesosdeespaa-tkb.es\/en\/wp-json\/wp\/v2\/pages\/2453"}],"wp:attachment":[{"href":"https:\/\/xn--quesosdeespaa-tkb.es\/en\/wp-json\/wp\/v2\/media?parent=2473"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}