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2011-11-19T18:01:03Z

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{{#seo:
|title=Queso Monje Picón cheese Cooking Wiki
|titlemode=replace
|keywords=#cheese #quesomonjepica3ncheese #chickpeas #starter #curds
|hashtagrev=12032020
|description=Queso Monje Picon is a blue, unpasteurised cows’ milk cheese from Penamellera Baja, made by Manuel Monje Torre. The cheese is produced by
}}


[[Image:Queso Monje Picón cheese.jpg|300px|thumb|right|Queso Monje Picón cheese]]

Queso Monje Picón is a blue, unpasteurised cows’ [[milk]] [[cheese]] from Peñamellera Baja, made by Manuel Monje Torre.

The [[cheese]] is produced by keeping the [[milk]], to which a [[starter]] and [[rennet]] have been added, at 35º for 40 minutes. The [[curds]] are then cut into pieces the size of [[chickpeas]]. The curds are left to drain and then placed into moulds. The outside of the [[cheese]] is salted and it is allowed to mature in high humidity for a minimum of three months.

Cylindrical in shape, the [[cheese]] has a compact, creamy interior with typical blue veining and a semi-hard rind which is more typical of goats’ [[milk]] [[cheese]] than those made with cows’ [[milk]]. It has a persistent and balanced flavour and an intensely ‘damp’ aroma

{{CheeseContact}}
[[Category:Ingredients|Monje Picón]]
[[Category:Dairy products|Monje Picón]]
[[Category:Cheeses|Monje Picón]]
[[Category:Spanish cheeses|Monje Picón]]
[[Category:Asturias cheeses|Monje Picón]]

<code 'hashtagrev:12032020'>[[Special:Search/cheese|#cheese]] [[Special:Search/quesomonjepica3ncheese|#quesomonjepica3ncheese]] [[Special:Search/chickpeas|#chickpeas]] [[Special:Search/starter|#starter]] [[Special:Search/curds|#curds]]
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Queso Monje Picón cheese - Revision history

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