https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=PataOveja_cheesePataOveja cheese - Revision history2026-04-13T10:11:25ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=PataOveja_cheese&diff=232685&oldid=prevChef at 07:38, 21 July 20142014-07-21T07:38:41Z<p></p>
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'''''Para leer más sobre este queso en castellano, visite '''[http://www.mundoquesos.com/2011/05/pataoveja.html Mundoquesos]'''''<br />
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[[Image:PataOveja cheese.jpg|thumb|300px|right|PataOveja cheese]]<br />
PataOveja is a semi-hard, [[Unpasteurised|unpasteurised]] [[Ewes' milk cheese|ewes' milk cheese]] produced by Quesería Montequesos, in Villanubla (Valladolid) in the [[Spanish]] region of Castilla-León. This is a family business with a long tradition of making [[Cheese|cheese]], and today, Abel Ramos is a fifth generation [[Cheesemaker|cheesemaker]].<br />
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This artisan [[Cheese|cheese]] is made to a traditional recipe from the north of the Valladolid province and is medium to strong in strength. It is slightly compact, without holes and has an almost brittle texture. It is straw yellow in colour and has a fine, natural, yellow rind. During the 2-3 months maturation period, the cheese is periodically brushed to prevent an overgrowth of [[Mould|mould]]. It has a creamy, intense and pleasant flavour with a characteristic aroma of [[Ewes' milk|ewes' milk]], which becomes stronger with age. It has the shape of an oval tube and has a 55% [[Fat|fat]] in dry matter content.<br />
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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br />
[[Category:Ewes' milk cheeses]]<br />
[[Category:Spanish cheeses]]<br />
[[Category:Castilla-León cheeses]]<br />
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