The cheese is a product which is made from the milk of ruminant mammals such as sheep, cows and goats. This may be done with the milk of one or a mixture of several.

This is a traditional food widespread throughout Spain, arriving there at least one variety of cheese in each of the Autonomous Communities.

History

The origin of this activity is narrated by scholars through a fable Arabic. It mind that the cheese was born by chance when a pastor ran out container for milk.

Faced with this mishap introduced the fluid in the skin of an animal. During the journey was very hot milk and eventually leading to solidify cheese.

Leaving aside the legend, the people Egyptians were the first manufacturers of cheese, as well as demonstrate the tools found in the wall of graves.

From time immemorial there are texts that talk of cheese, and containers used to its development. The Romans also made cheese in all territories conquered and became large consumers of this product.

In the Middle Ages occurred and created a multitude of cheeses and was a key food at the time of fasting "meat". The nineteenth century gave rise to great scholars who wanted to give explanation to the fermentation process, dramatically highlights the work of Pasteur.

The twentieth century modernization entails the preparation of cheese thanks to discoveries in the field of chemistry, technology and production. Despite this there are still traditional processors.

Manufacturing process

The stages through which reaches the final outcome are:

·  Coagulation: firstly should boil milk to eliminate microbes and then add the curd. This clot may come from the animal's stomach infant or be bought in a pharmacy. The result is a product thick subsequently gave rise to fresh cheese.

·  Subsequently left at room temperature to bring out the clotting process which involves separating the solid part of the cheese, also called curd, or the liquid whey.

·  Cutting: This step is not performed at all cheeses because, for example, queso fresco happen directly to the salting in order to be consumed.

For the rest of the cheese is carried out a series of cuts in the curd to remove serum. These cuts are called grains and the higher will be more humid cheese.

·  Warming: once cut grains are heated to a temperature between 30 ° and 45 ° C for approximately extract serum remaining.

·  Depending on the cooking time can distinguish two types of cheeses. The cheese cooked pasta is cooked more and more dry and soft pasta is heated less.

·  Pressing: consists of introducing each of the grains (cuts) in a container or mold to get the final shape. Also called the molding.

·  At this stage the grain or cut can be subjected to external pressure to extract more whey. Depending on the texture you wish to give the cheese prensarlo be more or less.

·  Salado: its purpose is to encourage the formation of the crust and give the cheese taste. This may be done through dry rub with salt or salt water.

·  Ripening: its duration depends on the type of cheese that is sought. At this stage, the cheese develops a large number of aromas and flavors.

It takes place in special places such as caves and refrigerators ready. These places are called bodegas.

This process can also be performed various techniques to alter the taste of cheese such as smoking or coating with some spice.

Depending on the time of ripening can find different types of cheeses such as the fresh, tender, cured or old.