{"id":2481,"date":"2020-10-07T13:00:14","date_gmt":"2020-10-07T13:00:14","guid":{"rendered":"https:\/\/xn--quesosdeespaa-tkb.es\/the-cheese-library\/uncooked-pressed-cheeses\/"},"modified":"2024-10-22T17:18:32","modified_gmt":"2024-10-22T17:18:32","slug":"uncooked-pressed-cheeses","status":"publish","type":"page","link":"https:\/\/xn--quesosdeespaa-tkb.es\/en\/the-cheese-library\/uncooked-pressed-cheeses\/","title":{"rendered":"Uncooked pressed Cheeses"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.16″ _module_preset=”default” 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” da_disable_devices=”off|off|off”][et_pb_fullwidth_image src=”https:\/\/xn--quesosdeespaa-tkb.es\/wp-content\/uploads\/2023\/11\/header-Quesos-de-pasta-prensada.jpg” title_text=”header Quesos de pasta prensada” _builder_version=”4.23″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_fullwidth_image][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.23″ _module_preset=”default” background_color=”#0d96cc” 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” da_disable_devices=”off|off|off”][et_pb_row _builder_version=”4.16″ _module_preset=”default” custom_margin=”||-45px||false|false” custom_margin_tablet=”” custom_margin_phone=”||-25px||false|false” custom_margin_last_edited=”on|phone” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.23″ _module_preset=”default” header_font=”ClarendonLTStd-Bold||||||||” header_text_align=”center” header_text_color=”#ffffff” header_font_size=”35px” header_2_font=”ITC Avant Garde Demi||||||||” header_2_text_align=”center” header_2_text_color=”#ffffff” custom_margin=”-37px||-53px||false|false” custom_margin_tablet=”” custom_margin_phone=”-57px||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”0px||0px||false|false” global_colors_info=”{}”]<\/p>\n

Uncooked pressed Cheeses<\/h1>\n

[\/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” 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” da_disable_devices=”off|off|off”][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” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

They are the most common in Spain and can be made with any of the three milks (Manchego, from sheep; Majorero canario, from goat; Mah\u00f3n-Menorca, from cow). The milk, whether pasteurised or not, is heated to 30-32\u00baC and curdled for 40-50 minutes.<\/p>\n

The curd is cut into small, lentil-sized grains and then beaten until the granules clump together.<\/p>\n

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.<\/p>\n

They first undergo an airing phase lasting several days and then mature for several months in temperature-, humidity- and air-controlled chambers.<\/p>\n

Semi-cured cheeses aged 2 to 3 months have a semi-hard and somewhat elastic texture.<\/p>\n

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.<\/p>\n

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Uncooked pressed semi-cured cheeses<\/h2>\n

[\/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” 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” da_disable_devices=”off|off|off”][et_pb_row column_structure=”1_3,1_3,1_3″ 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_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/xn--quesosdeespaa-tkb.es\/wp-content\/uploads\/2020\/10\/Queso-mahon-semi.jpg” title_text=”Queso mahon semi” 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|desktop” 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” src__hover=”https:\/\/xn--quesosdeespaa-tkb.es\/wp-content\/uploads\/2020\/10\/boton_familia.jpg”][\/et_pb_image][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

Semi-cured Mah\u00f3n cheese<\/h3>\n

Semi-hard texture with lactic flavour, butter and a salty touch.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/xn--quesosdeespaa-tkb.es\/wp-content\/uploads\/2020\/10\/Queso-cabra-canario.jpg” title_text=”Queso cabra canario” 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|desktop” 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” src__hover=”https:\/\/xn--quesosdeespaa-tkb.es\/wp-content\/uploads\/2020\/10\/boton_familia.jpg”][\/et_pb_image][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

Semi-cured Canary Island goat’s cheese<\/h3>\n

Very buttery and fatty on the palate. Medium intense flavour but very appetising on the palate.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/xn--quesosdeespaa-tkb.es\/wp-content\/uploads\/2020\/10\/Queso-manchego-semi.jpg” title_text=”Queso manchego semi” 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|desktop” 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” src__hover=”https:\/\/xn--quesosdeespaa-tkb.es\/wp-content\/uploads\/2020\/10\/boton_familia.jpg”][\/et_pb_image][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

Semi-cured Manchego cheese<\/h3>\n

Very buttery and fatty on the palate. Medium intense flavour but very palatable.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16″ _module_preset=”default” width=”60%” custom_margin=”-75px||||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” 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

Servilleta Semi cured mixed cheese<\/h3>\n

Its shape is due to the cloth used to make it. These cheeses are normally consumed after only a few months.<\/p>\n

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Uncooked pressed cheese Cured cheeses<\/h2>\n

[\/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” 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” da_disable_devices=”off|off|off”][et_pb_row column_structure=”1_3,1_3,1_3″ 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_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/xn--quesosdeespaa-tkb.es\/wp-content\/uploads\/2020\/10\/casin.jpg” title_text=”casin” 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|desktop” 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” src__hover=”https:\/\/xn--quesosdeespaa-tkb.es\/wp-content\/uploads\/2020\/10\/boton_familia.jpg”][\/et_pb_image][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

Cas\u00edn<\/h3>\n

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.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/xn--quesosdeespaa-tkb.es\/wp-content\/uploads\/2020\/10\/castellano-curado.jpg” title_text=”castellano curado” 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|desktop” 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” src__hover=”https:\/\/xn--quesosdeespaa-tkb.es\/wp-content\/uploads\/2020\/10\/boton_familia.jpg”][\/et_pb_image][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

Castilian cured cheese<\/h3>\n

Elegant, fruity and very balanced. The notes of nuts and caramel offer special nuances that make it worthy of numerous awards.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/xn--quesosdeespaa-tkb.es\/wp-content\/uploads\/2020\/10\/manchego-curado.jpg” title_text=”manchego curado” 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|desktop” 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” src__hover=”https:\/\/xn--quesosdeespaa-tkb.es\/wp-content\/uploads\/2020\/10\/boton_familia.jpg”][\/et_pb_image][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

Manchego cured cheese<\/h3>\n

Intense and persistent but not aggressive on the palate. Its fatty and oily notes on the palate make it the Manchego cheese par excellence.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16″ _module_preset=”default” width=”60%” custom_margin=”-75px||||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” 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

Mezcla cured cheese<\/h3>\n

With a hard texture and firm paste, dominated by notes of leather, nuts and spices.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Uncooked pressed CheesesThey are the most common in Spain and can be made with any of the three milks (Manchego, from sheep; Majorero canario, from goat; Mah\u00f3n-Menorca, from cow). The milk, whether pasteurised or not, is heated to 30-32\u00baC and curdled for 40-50 minutes. The curd is cut into small, lentil-sized grains and then beaten […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":2453,"menu_order":6,"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-2481","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/xn--quesosdeespaa-tkb.es\/en\/wp-json\/wp\/v2\/pages\/2481"}],"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=2481"}],"version-history":[{"count":3,"href":"https:\/\/xn--quesosdeespaa-tkb.es\/en\/wp-json\/wp\/v2\/pages\/2481\/revisions"}],"predecessor-version":[{"id":2484,"href":"https:\/\/xn--quesosdeespaa-tkb.es\/en\/wp-json\/wp\/v2\/pages\/2481\/revisions\/2484"}],"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=2481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}