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Cheese from Spain, Asturias
A small artisan cheese of Asturias, mostly from cow milk, sometimes with goat or sheep milk. The milk is warmed to about 30 °C and set with rennet; the curd is drained, moulded and salted, and the cheeses dry on hazel rods that print a grid on the rind. A study of three artisan batches followed them through 30 days of ripening and found lactococci dominant.
| Cow milk, sometimes with goat or sheep milk | A 2007 book describes one maker's cheese as made from pasteurised cow milk[wp-es][valle2007] |
| Rennet | [wp-es] |
| Salt | [wp-es] |
| Starter | native lactic bacteria in the artisan cheeses studied |
Total time across the recorded steps: 10 days – 30 days
What changes: Rennet goes into milk warmed to about 30 °C and sets it
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A small artisan cheese of Asturias, mostly from cow milk, sometimes with goat or sheep milk. The milk is warmed to about 30 °C and set with rennet; the curd is drained, moulded and salted, and the cheeses dry on hazel rods that print a grid on the rind. A study of three artisan batches followed them through 30 days of ripening and found lactococci dominant. Made in 4 steps over 10 days – 30 days. The longest step, dry on hazel rods and ripen, takes 10–30 days (Wikipedia (es)). Lactococcus lactis subsp. lactis and Lactobacilli, many of them heterofermentative do most of the fermenting.
| Main step | 10–30 daysReported[wp-es][valle2007][estepar1999] | Dry on hazel rods and ripen |
|---|---|---|
| Temperature | 30 °CReported[wp-es] | Warm the milk and add rennet |
Queso de Peñamellera is a small cow cheese whose rind carries the checked print of the hazel rods it dries on. In the artisan cheeses studied, native lactic bacteria led by lactococci did the souring.
A 1999 study of three artisan batches found their biochemical parameters varied widely because of unpredictable changes in temperature and humidity during making. One maker described in a 2007 book uses pasteurised cow milk; the abstract of the study does not say whether its milk was raw.
Every number is labelled with how it is known. How this atlas is made
The cheese is made mainly in Peñamellera Alta, with some in Peñamellera Baja. A 1999 study of three artisan batches characterised its native lactic bacteria as a first step toward choosing starter strains.
