| 词条 | Murcian wine cheese |
| 释义 |
ManufactureThe goats are milked daily and after filtration the milk is warmed to 30-34°C (86-93F) and curdled with an animal enzyme or another authorised agent. The coagulation lasts from 40–60 minutes after which the curd is cut to grains of 6-8 mm (0.23-0.31 inches) The curd is then washed and 15% of the whey is removed and replaced with water. The curd is then heated by a further 3-5°C (37-39°F) and then worked lightly. The curd is then placed in plain moulds and pressed for 2–4 hours until the appropriate pH is achieved. The cheese is then salted in a brine bath for a maximum of 20 hours. Maturation of the larger cheeses takes a minimum of 45 days, the smaller pieces take a minimum of 30 days, during which the cheeses are immersed several times in a bath of red wine from the region.[2] FlavourThe cheese has an agreeable creamy flavour, a slight saltiness and a mild aroma. Murcian wine cheese is coloured white to light cream and has a compact and elastic texture. The colour of the red wine baths does not permeate into the cheese. There are a few small cavities throughout the cheese.[1][2] RindSmooth and thin, it has a purplish-red colour as a consequence of the baths in red wine during maturation. There may be an indented criss-cross geometric pattern on the faces of the cheese.[1] UsesAs with many harder Spanish cheeses it is eaten sliced as a snack with beer or wine, or else as part of a meal with fruit or nuts.[3] See also{{portal|Food}}
References1. ^1 2 {{cite web|url=http://www.mapa.es/es/alimentacion/pags/Denominacion/queso_lacteo/qmurciavino |title=Ministerio de Agricultura, Alimentación y Medio Ambiente. Ministro: Miguel Arias Cañete |publisher=Mapa.es |date=2012-02-14 |accessdate=2012-03-02}} 2. ^1 {{cite web|url=http://www.queseros.com/category/quesos-de-espana/murcia/ |title=Murcia | Queseros y Quesos de España |publisher=Queseros.com |date= |accessdate=2012-03-02}} 3. ^{{cite web|author=SEARCH |url=http://www.ifood.tv/blog/how-to-eat-spanish-cheeses |title=How To Eat Spanish Cheeses? |publisher=ifood.tv |date=2010-08-12 |accessdate=2012-03-02}} External links
2 : Spanish cheeses|Brined cheeses |
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