24 h
Suitable for vegetarians
Type of dish: Cheeses
Temperature: Room temperature
Conservation technique: Refrigeration
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Sheep milk 20.0 l
Rennet 10.0 cl
Fermento Mesófilo 25.0 g
Calcic 15.0 g
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)
Fiber 0.0 g
Saturates 164.0 g
Monounsaturated fatty acids 64.0 g
Polyunsaturated fatty acids 12.0 g
Cholesterol 440.0 mg
Calcium 7378.0 mg
Iron 4.4 mg
Zinc 20.0 mg
Vitamin A 1833.2 ug
Vitamin C 160.0 g
Folic acid 200.0 ug
Salt (Sodium) 77860.0 mg
Sugars 200.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.