Half cured sheep cheese

24 h

Suitable for vegetarians

Type of dish: Cheeses

Temperature: Room temperature

Conservation technique: Refrigeration

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Sheep milk 30.0 l

Rennet 0.75 cl

Fermento Mesófilo 25.0 g

Calcium chloride 0.03 l

Table salt 1000.0 g

Water 5.0 l

Elaboration

Sanitize all the working areas and tools.
Heat the milk between 30 ºC and 35 ºC.
Add the mesophilic ferment and the calcium chloride. Stir gently.
Cool the milk to 30ºC. Add the rennet. Stir gently.
Cool for an hour.
Cut the curd with a sanitized knife into small dices, the size of a grain of rice. Let it rest for 20 minutes to allow the whey to separate.
Blanch in ½ water litre. Let it rest for half an hour.
Place the curd in a cheese mold wrapped with a special cheese cloth.
Press the mold with 1 kilogram weight with the curd for 1 hour. Remove the cheese and the cloth. Place the cheese again in the mold. Leave it pressed with 3 kilograms of weight for 24 hours.
Remove the cheese from the mold and immerse it in brine for 4 hours.
Air out the cheese for 5 days.
Age the cheese at 12 ºC and 85 % humidity for 10 weeks.

Nutritional information (1 portion)

Energy

6000.0

kcal

Carbohydrates

300.0

Proteins

336.0

Lipids

381.0

Sugars 300.0 g

Salt (Sodium) 77940.0 mg

Folic acid 300.0 ug

Vitamin C 240.0 g

Vitamin A 2749.8 ug

Zinc 30.0 mg

Iron 6.4 mg

Calcium 11038.0 mg

Cholesterol 660.0 mg

Polyunsaturated fatty acids 18.0 g

Monounsaturated fatty acids 96.0 g

Saturates 246.0 g

Fiber 0.0 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.