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Rollito de cabra de Veigadorte cheese: Difference between revisions
Rollito de cabra de Veigadorte cheese (view source)
Revision as of 15:35, 15 January 2017
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|title=Rollito de cabra de Veigadorte cheese suppliers, pictures, product info | |title=Rollito de cabra de Veigadorte cheese suppliers, pictures, product info | ||
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|keywords= | |keywords=#cheese #rollitodecabradeveigadortecheese #dairyproducts #curds #goatsmilkcheeses #paprika #garlic #spanishcheeses #parsley #cheeses | ||
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|description=Rollito de cabra de Veigadorte is a pasteurised goats’ milk cheese from Veigadorte in Ambasmestas, a village situated at the eastern end | |description=Rollito de cabra de Veigadorte is a pasteurised goats’ milk cheese from Veigadorte in Ambasmestas, a village situated at the eastern end | ||
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[[Image:Rollito de cabra de Veigadorte cheese.jpg|300px|thumb|right|Rollito de cabra de Veigadorte cheese]] | [[Image:Rollito de cabra de Veigadorte cheese.jpg|300px|thumb|right|Rollito de cabra de Veigadorte cheese]] | ||
Rollito de cabra de Veigadorte is a pasteurised goats’ [[milk]] [[cheese]] from Veigadorte in Ambasmestas, a village situated at the eastern end of Bierzo, next to Galicia. The [[cheese]] was first produced in about the year 2000, starting with a herd of goats and by making it in the house of the producer. Production has since been expanded and the process is now partially automated, with the [milk]] coming from goats in Andalucía. | Rollito de cabra de Veigadorte is a pasteurised goats’ [[milk]] [[cheese]] from Veigadorte in Ambasmestas, a village situated at the eastern end of Bierzo, next to Galicia. The [[cheese]] was first produced in about the year 2000, starting with a herd of goats and by making it in the house of the producer. Production has since been expanded and the process is now partially automated, with the [[milk]] coming from goats in Andalucía. | ||
To make the [[cheese]], the pasteurised [[milk]] is heat to 21-23 °C and the [[rennet]] is added. It is allowed to curdle for 16 to 22 hours and it is then salted. The [[curds]] are cut, put into cylindrical moulds and pressed for 24 hours. ''Penicillium candidum'' is then added, before being allowed to mature for about 15-20 days at temperatures of 10-12 °C. It is also produced in rolls and comes in various flavours: | To make the [[cheese]], the pasteurised [[milk]] is heat to 21-23 °C and the [[rennet]] is added. It is allowed to curdle for 16 to 22 hours and it is then salted. The [[curds]] are cut, put into cylindrical moulds and pressed for 24 hours. ''Penicillium candidum'' is then added, before being allowed to mature for about 15-20 days at temperatures of 10-12 °C. It is also produced in rolls and comes in various flavours: | ||
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[[Category: Castilla-León cheeses]] | [[Category: Castilla-León cheeses]] | ||
[[Category:Goats' milk cheeses]] | [[Category:Goats' milk cheeses]] | ||
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