Food Sciences Study Notes

La Peral cheese. La Peral cheese is a type of cheese that is made in the Principality of Asturias , Spain . It is a cheese that bears a certain resemblance to French Roquefort . Blue cheese that comes from the use of whole cow’s milk , later pasteurized and mixed with sheep’s butter . Summary [ hide ] 1 Elaboration 2 Features 3 Production area 4 Sources Elaboration It is made with cow’s milk , to which sometimes sheep’s cream is … Read more

Ibores cheese . The Protected Designation of Origin “Queso Ibores” arises out of a common interest from producers and processors in the areas of Villuercas , Ibores , La Jaraand Trujillo to maintain and protect a traditionally made product. On the other hand, the cattle and cheese activity constitutes one of the main sources of economic resources of the population. Both the ranches and … Read more

Genestoso cheese . Genestoso cheese is made in the Principality of Asturias . Queisu-i Xinistosu is its traditional denomination in Asturian. Summary [ hide ] 1 Elaboration 2 Features 3 Presentation 4 Production Area 5 Sources Elaboration This formerly goat and sheep cheese is made today from cow’s milk . The freshly milked milk is salted and the rennet is added. After curdling, it is cut and introduced into the molds. After three days, salt is rectified … Read more

Castiblanco cheese . Queso de Castilblanco is a cheese made in the municipality of Castilblanco (Extremadura, Spain) and, to a lesser extent, in the municipalities belonging to the Cijara and Siberia associations . The best known variety is goat’s milk , although a variety is also made from sheep’s milk . Summary [ hide ] 1 History 2 Elaboration 3 Features 4 Sources History The oldest reference to Castilblanco cheese is in the cookbook The … Read more

Cabrales cheese with a strong smell and powerful flavor, semi-hard, with streaks of greenish blue; with a soft, unctuous, brown or dark rind. Its paste is soft, creamy, white-yellowish with blue streaks. Summary [ hide ] 1 Elaboration 2 Conservation 3 flavor 4 Packaging 5 Sources Elaboration It is made from raw cow’s milk that is mixed with sheep’s and goat’s milk obtaining a cheese … Read more

Goat cheese. Also called chèvre (goat in French ) is a solid food made from the curd of goat’s milk. History It is an ancient food whose origins may be earlier than written history. Probably discovered in Central Asia or the Middle East , its manufacture spread to Europe . Since the old civilizations, cheese has been stored for times of insufficiency and is considered a good … Read more