The first thing you need to know about the qualities of cured cheese, It has a maturation period of between 4 and 7 months. During that time, thanks to Master Tuner, which controls temperature and humidity during ripening. The cheese evolves until it reaches its peak maturation optimum.
If you’re interested in learning more about cheese aging, we recommend you read this fascinating article: “Everything you need to know about cheese aging”
“It is important to note that the longer the maturation time of Cured Cheese, This will result in a more intense cheese and will greatly enhance its organoleptic qualities.”.
The type of milk
In Spain, we have different varieties of aged cheese depending on the type of milk used. Therefore, you can find Cured cheeses made with sheep’s milk goat’s milk, cow’s milk, and mixing different types of milk.Each type of milk provides different qualities to the cheese, enhancing different characteristics: creaminess, smell, taste.
In our country, the most commonly produced type of cheese is made with a blend of milks. What’s interesting about this type of cheese is that the use of different types of milk gives it distinct characteristics, resulting in a product with a rich array of nuances and a wide variety of aromas.
sheep's milk
- Provides a intense cheese flavor and it’s a great source of proteins, minerals (calcium, magnesium, zinc and phosphates) and vitamins (B1, B2, B12, D, A and C, among others.)
goat milk
- Contribute genuine flavors, in addition to being a source of vitamins A, D and K and be a great source of protein.
cow's milk
- Last but not least, cow’s milk will provide creaminess to aged cheeses and this type of milk contains less fat.
Milk treatment
Furthermore, another point to consider in the Cheese making, It is the treatment of milk. We can find Cheeses Made with raw milk, pasteurized milk, and thermized milk. All undergo rigorous quality control to ensure the products are always perfect.
Raw Milk
- The cheeses made with raw milk, These are milks in which the milk has not been heated to a temperature above 40º C, thanks to this it retains more of its flavor and all of its fat.
Pasteurized Milk
- This type of cheese, It’s the most consumed type in our country. It’s the one where the milk is heated to a temperature of 72ºC for 15 seconds, thus destroying bacteria and germs, without altering its composition and qualities.
Thermalized Milk
- This variety of cheese is made by subjecting the milk to temperatures of 57°C – 62°C for 15 to 20 seconds, followed by immediate cooling.
Pairings
About pairings What you can pair with this type of cheese will also depend on the type of milk used to make it, but if we focus on aged mixed-milk cheeses, we suggest that if you like wine, you pair it with barrel-fermented or dry white wines, or if you prefer… lager-type beers or strong ales, And what absolutely cannot be missing is accompanying it with dried fruits and a little of forest fruit jam, ¡irresistible!
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