Murcian cheese
Encyclopedia
Murcian cheese is a fatty goats’ milk cheese from the Murcia
region of south-east Spain
. It has a Protected Designation of Origin
. The cheese is made only from milk from goats of the Murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone.. The cheese is made in two forms:
Fresh – presented in cylindrical cheeses of 2 sizes. 5-8cms (2-3 inches) high and 7–9 cm (3-4 inches) diameter weighing about 300grs., and 8–12 cm (3-5 inches) high and 12–18 cm (3-4 inches) diameter and weighing 1 kg.(2.2 lbs) or 2 kg (4.4 lbs).
Cured – presented in cylinders 7–9 cm(3-4 inches) high and 12-18cms.(3-4 inches) diameter weighing 1 kg.(2.2 lbs) or 2 kg (4.4 lbs).
For fresh cheese the milk is curdled at 32-35°C(90-93°F) for 30–45 minutes. The curd is then cut to grain of 10mms. and the temperature is raised a further 3-5°C (37-41°F). The curd is then worked a little to make a soft consistency and transferred to moulds. The moulds have an interior pattern of rushes (Sp:plieta) which transfers to the exterior of the fresh cheeses. The cheese is pressed lightly and for short duration and then salted by immersion in brine
for 10 hours, drained and kept at a maximum temperature of 4°C (39°F) until sold.
For cured cheese the milk is curdled at 30-34°C (86-93°F) for 40–60 minutes. The curd is cut to grains of 5mm. and then the temperature is raised by a further 3-5°C (37-41°F). The curd is then worked quite hard to produce a harder cheese and then placed in plain moulds. It is pressed for 2–4 hours until it has reached the correct pH
. The cheeses are then salted in brine for a maximum of 20 hours. Finally they are left to mature for a minimum of 60 days and sometimes much longer.
The cured cheese is firm to the cut, has a white to light cream colour and may have very few, small cavities.
.
The cured cheese rind is thin, smooth and straw-coloured to light brown.
Murcia
-History:It is widely believed that Murcia's name is derived from the Latin words of Myrtea or Murtea, meaning land of Myrtle , although it may also be a derivation of the word Murtia, which would mean Murtius Village...
region of south-east Spain
Spain
Spain , officially the Kingdom of Spain languages]] under the European Charter for Regional or Minority Languages. In each of these, Spain's official name is as follows:;;;;;;), is a country and member state of the European Union located in southwestern Europe on the Iberian Peninsula...
. It has a Protected Designation of Origin
Protected designation of origin
Protected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...
. The cheese is made only from milk from goats of the Murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone.. The cheese is made in two forms:
Fresh – presented in cylindrical cheeses of 2 sizes. 5-8cms (2-3 inches) high and 7–9 cm (3-4 inches) diameter weighing about 300grs., and 8–12 cm (3-5 inches) high and 12–18 cm (3-4 inches) diameter and weighing 1 kg.(2.2 lbs) or 2 kg (4.4 lbs).
Cured – presented in cylinders 7–9 cm(3-4 inches) high and 12-18cms.(3-4 inches) diameter weighing 1 kg.(2.2 lbs) or 2 kg (4.4 lbs).
Manufacture
The goats are milked daily and after filtration the milk is warmed and curdled with an animal enzyme or another authorised agent. Depending on the type of cheese to be produced the process continues thus:For fresh cheese the milk is curdled at 32-35°C(90-93°F) for 30–45 minutes. The curd is then cut to grain of 10mms. and the temperature is raised a further 3-5°C (37-41°F). The curd is then worked a little to make a soft consistency and transferred to moulds. The moulds have an interior pattern of rushes (Sp:plieta) which transfers to the exterior of the fresh cheeses. The cheese is pressed lightly and for short duration and then salted by immersion in brine
Brine
Brine is water, saturated or nearly saturated with salt .Brine is used to preserve vegetables, fruit, fish, and meat, in a process known as brining . Brine is also commonly used to age Halloumi and Feta cheeses, or for pickling foodstuffs, as a means of preserving them...
for 10 hours, drained and kept at a maximum temperature of 4°C (39°F) until sold.
For cured cheese the milk is curdled at 30-34°C (86-93°F) for 40–60 minutes. The curd is cut to grains of 5mm. and then the temperature is raised by a further 3-5°C (37-41°F). The curd is then worked quite hard to produce a harder cheese and then placed in plain moulds. It is pressed for 2–4 hours until it has reached the correct pH
PH
In chemistry, pH is a measure of the acidity or basicity of an aqueous solution. Pure water is said to be neutral, with a pH close to 7.0 at . Solutions with a pH less than 7 are said to be acidic and solutions with a pH greater than 7 are basic or alkaline...
. The cheeses are then salted in brine for a maximum of 20 hours. Finally they are left to mature for a minimum of 60 days and sometimes much longer.
Flavour
Both the fresh cheese and the cured cheese have a light goat flavour with a slight saltiness and slight acidity. Not a complex flavour.Texture
The fresh cheese is soft but firm to cut, of a very white colour and usually without cavities.The cured cheese is firm to the cut, has a white to light cream colour and may have very few, small cavities.
Rind
The fresh cheese has almost no rind and is decorated in marks that simulate rushesSedge
- Plants :* Acorus calamus, sweet flag, a plant in the Acoraceae family* Any of the plants in the family Cyperaceae- Animals :* A collective noun for several species of birds, including bitterns, cranes and herons* Sedge-fly, caddisfly- Other uses :...
.
The cured cheese rind is thin, smooth and straw-coloured to light brown.
Uses
Fresh cheese may be grilled or used in cooking desserts or salads. The cured cheese is eaten sliced as a snack with beer or wine, or may be part of a meal.External links
- Translation of Spanish Professional Cheesemakers website
- Translation of Spanish Government's P.D.O.website