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2011-11-20T16:58:51Z

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{{#seo:
|title=Queso Ovín cheese Cooking Wiki
|titlemode=replace
|keywords=#quesoovancheese #cheese #curds #brine #starter
|hashtagrev=12032020
|description=Queso Ovin is a goats’ or mixed goats’, ewes’ and cows’ milk 1 cheese produced by Joaquin Sanchez and Isabel Fernandez, in the ‘
}}


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

Queso Ovín is a goats’ or mixed goats’, ewes’ and cows’ [[milk]] [[#Foot1|1]] [[cheese]] produced by Joaquín Sánchez and Isabel Fernández, in the ‘concejo’ of Nava

The [[milk]] is placed into a cold tank to be pasteurised and then the [[starter]] and [[rennet]] are added. After 45 minutes, the [[curds]] are cut into small pieces and then shaped into a cube for pressing. Once it has drained, it is placed in a cloth-lined mould, pressed again and soaked in [[brine]] for 12 hours. It then matures for a month or a month-and-a-half.

The small cylindrical [[cheese]] weigh between 400 and 500 g and has a white to cream interior depending upon the milk used. The rind is the same colour and has a fluted texture.
===''Footnotes''===

* 1 Some sources state that only goats’ and/or ewes’ [[milk]] is used, but other sources include cows’ [[milk]] as well.

{{CheeseContact}}
[[Category:Ingredients|Ovín]]
[[Category:Dairy products|Ovín]]
[[Category:Cheeses|Ovín]]
[[Category:Spanish cheeses|Ovín]]
[[Category:Asturias cheeses|Ovín]]
[[Category:Ewes' milk cheeses|Ovín]]
[[Category:Goats' milk cheeses|Ovín]]
[[Category:Mixed milk cheeses|Ovín]]

<code 'hashtagrev:12032020'>[[Special:Search/quesoovancheese|#quesoovancheese]] [[Special:Search/cheese|#cheese]] [[Special:Search/curds|#curds]] [[Special:Search/brine|#brine]] [[Special:Search/starter|#starter]]
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Queso Ovín cheese - Revision history

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