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A SLICE OF ASTURIAS CHEESE (podcast in Ivoox and Spotify).

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A SLICE OF ASTURIAS CHEESE (podcast in Ivoox and Spotify).

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Landscapes, cattle and cheese.

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(Queso de Burgos)

Ingredients:

10 litres of raw cow milk or pasteurized milk

5mL of rennet

15-20g of salt

Process:

1. Raw milk is pasteurized at 65ºC, 30 minutos. Pasteurized milk can be used, but UHT/sterilized milk cannot be used.

2. Milk is cooled at 30-32ºC in other saucepan and sal is added. Moreover, 5mL of rennet are added and well removed in milk after being added.

3. Milk is set during 30-45minutes. Milk need to be place in a warm place in order to maintained the same Tª (30-32ºC).

4. The curd is cut into regular cubes (1cmx1cm) with a knife and is left for 15 minutes.

5. The curd is stirred for 15 minutes very gently. The temperature can be increased by 1ºC/per minutes to reach no more than 36ºC.

6. The whey is removed/separated from the curd.

7. The curd is transferred to moulds with holes. A colander/striner can be used.

8. Cheese need to be refrigerated.

9. It is usually eaten with quince or jam, but also in salad or with crusty bread. Enjoy it.

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Cheesemaking video from Alentejo:

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Cabrales is one of the most famous cheeses in Asturias and in Spain. It is a blue cheese.

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Afuega'l pitu, one of the most typical and widespread cheeses in Asturias.
Here, you can find a cheesemaking video:

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eTwinning Project: Cheese culture, from farm to table. Portugal, Turkey and Spain.

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Ingredients:
4 kilos of milk
A bowl of yoghurt
A spoon of salt
A bonquet of chieves
Recipe:
Fisrt, filter 4 klios of milk with the help of White clean scarf into a big pan. Then , put it on stove and boil it .                            After it boils, put a small bowl of yoghurt with salt and cook it a while.
After it sediments,filter them again it to other bowl with the scarf again.
Chop the chieves gently and add them in to the bowl of sediments.
Add a little salt if you want and mix all of them gently again.
It is ready to eat but if you want you will put all the mixture in scarf and put a heavy object on it so it will sequeeze the all water in it and it will take the shape of the bowl you put it in.  But you must wait 4-6 hours  in this way. You can keep it in the refrigirator and eat whenever you want to eat.
Bon Appetit
Buen Provecho
Bom Apetite
Afiyet Olsun