{"id":1816,"date":"2013-10-01T07:40:35","date_gmt":"2013-10-01T07:40:35","guid":{"rendered":"http:\/\/demo.cpothemes.com\/scenica\/?page_id=1816"},"modified":"2024-12-20T14:20:01","modified_gmt":"2024-12-20T14:20:01","slug":"wide-page","status":"publish","type":"page","link":"https:\/\/xn--quesopeamellera-4qb.com\/index.php\/page-templates\/wide-page\/","title":{"rendered":"ELABORACION"},"content":{"rendered":"\n
<\/span>\"\"
\n

<\/p>\n\n\n\n

elaboraci\u00f3n<\/h2>\n<\/div><\/div>\n\n\n\n

<\/p>\n\n\n\n

El queso de Pe\u00f1amellera Alta se elabora en el municipio que le da nombre. Se utiliza leche de vaca pasteurizada y, en algunos casos, tambi\u00e9n se a\u00f1aden de cabra u oveja, para matizar los sabores del queso. Son leches de ganado que pasta libremente en las monta\u00f1as y que le otorgan al queso unos matices \u00fanicos en funci\u00f3n de la temporada del a\u00f1o.<\/p>\n\n\n\n

Una de sus particularidades es que el queso se presenta en piezas peque\u00f1as que se dejan secar sobre varas de avellano, hecho que hace que su corteza mantenga la forma de las cuadr\u00edculas. La corteza alcanza un color amarillento en el proceso de secado y es entonces cuando obtiene el punto de maduraci\u00f3n adecuado. El sabor es intenso y, en alg\u00fan caso, un poco \u00e1cido, incluso con peque\u00f1as reminiscencias amargas. La textura en boca es blanda en el queso tierno y m\u00e1s firme en el semicurado.<\/p>\n\n\n\n

La elaboraci\u00f3n se inicia con la llegada de la leche, la pasteurizaci\u00f3n y el posterior cuajado durante media hora. Una vez se ha conseguido la cuajada, se corta y se desuera para pasar al moldeo manual. La diferencia de un queso a otro est\u00e1 en el tipo de maduraci\u00f3n. Por ejemplo, el cuayau a la sidra, se elabora macerando la forma en sidra durante 24 a 48 horas una vez este ha creado la corteza.<\/p>\n\n\n\n

<\/p>\n\n\n\n

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El queso de Pe\u00f1amellera Alta se elabora en el municipio que le da nombre. Se utiliza leche de vaca pasteurizada y, en algunos casos, tambi\u00e9n se a\u00f1aden de cabra u oveja, para matizar los sabores del queso. Son leches de ganado que pasta libremente en las monta\u00f1as y que le otorgan al queso unos matices \u00fanicos en funci\u00f3n de la temporada del a\u00f1o. Una de sus particularidades es que el queso se presenta en piezas peque\u00f1as que se dejan secar…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":1670,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1816","page","type-page","status-publish","hentry"],"yoast_head":"\nELABORACION - Queso Peñamellera<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/xn--quesopeamellera-4qb.com\/index.php\/page-templates\/wide-page\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ELABORACION - Queso Peñamellera\" \/>\n<meta property=\"og:description\" content=\"El queso de Pe\u00f1amellera Alta se elabora en el municipio que le da nombre. Se utiliza leche de vaca pasteurizada y, en algunos casos, tambi\u00e9n se a\u00f1aden de cabra u oveja, para matizar los sabores del queso. Son leches de ganado que pasta libremente en las monta\u00f1as y que le otorgan al queso unos matices \u00fanicos en funci\u00f3n de la temporada del a\u00f1o. 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