Harman Patil

Mallorca cheese

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Other names  Mallorquín
Source of milk  Cow, goat, sheep
Region  Majorca, Spain
Country of origin  Spain
Texture  Semi-hard
Sources of milk  Cattle, Goat, Sheep
Mallorca cheese wwwskybluemallorcacompublicimages1133bjpg
Similar  Sheep, Tupí, Cantabrian cream cheese, Garrotxa cheese, Picón Bejes‑Tresviso

Mallorca cheese (Catalan: formatge mallorquí) is a Spanish cheese made exclusively on the island of Mallorca, one of the Balearic Islands in the Mediterranean Sea. It has Protected Designation of Origin and is made from the pasteurized milk of cows, goats and/or sheep which live on the island. The cheeses are slightly tapering, flat cylinders which measure 12–20 cm (5-8 inches) across and 7-9 cm (3-4 inches) high. They weigh from 750 g to 4 kg (1.5-9 lbs). Mallorca cheese is produced in three types:

Contents

Semi-cured — matured for at least 20 days.

Cured — matured for at least 45 days.

Aged — matured for at least 100 days.

Manufacture

The milk is coagulated by animal rennet when the milk is 30-35°C (86-95°F) and for a period not less than 30 minutes. The curd is cut mechanically with horizontal and vertical lyres until the curd is reduced to pieces of less than 20mm (inches) to facilitate drainage of the whey. The curd is then placed in moulds inside a linen or cotton lining, within the mould it is subjected to a pressure of between 2 and 6 kg/sq cm. for at least 3 hours. The pressed cheeses are then salted in a brine bath for at least 18 hours. The cheeses are then allowed to mature in a room at a temperature of 10-17°C (50-63°F) at a relative humidity of up to 95%. The minimum time for curing is 20 days. From 7 days after the brine bath the cheeses are turned and the rinds rubbed with olive oil. This procedure is repeated several times assisting the maturation and causing the rind to achieve the characteristic colour and aroma.

Flavour

The aroma is predominantly dairy, smelling a little of butter or yoghurt in older cheeses. The intensity of the aroma increases with maturation of the cheese. The taste is slightly salty and slightly acid, the after-taste increases with the age of the cheese. Well matured cheese may have a slight pepperiness and a slight astringency.

Texture

The cheese cuts easily, the cut surface being smooth and slightly shiny. The texture is firm and dense but a little elastic and white to ivory-white in colour. Depending on the age of the cheese there may be a few, small cavities throughout the cheese.

Rind

The colour can vary from yellow to brownish, depending on the age of the cheese. The rind is soft and of medium thickness.

Uses

Eaten as a sliced snack either alone with wine or beer or as part of a meal with fruit and/or nuts.

References

Mallorca cheese Wikipedia


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