LATXA SHEEP – NATIVE RACE

 

Cheeses made by shepherds and shepherdesses exclusively with raw milk from latxa sheep, a native and protected breed of the Basque Country

TRADITION  AND INNOVATION
 

Keeping the tradition of their ancestors and merging it with innovation to improve the environment and the quality of the milk, the cheese makers achieve an excellent product.

RURAL AND BIO SUSTAINABLE ENVIRONMENT

 

 The manufacturing process begins in pastures, which make the flock of sheep to be in the best conditions of animal welfare, thus they respect and help the bio sustainable maintenance of the environment.



 

CHEESE TECHNICAL DESCRITION:

HOW THE CHEESE IS MADE:

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    Sheep’s raw milk +

    Sheep’s raw milk +

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    Natural rennet

    Addition at 30C (coagulation). Curd temperature shouldbe between 28C and 32C and rennet dose will be used in the exact amountto ensure coagulation is performed at a minimum time of 20 minutes and amaximum of 45 minutes.

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    Curd cutting and whey

    Curd is catted into pieces more or less the size ofa grain of corn (5 to 10 millimeters). In order to facilitate the drippingprocess, the grains are gently shaken and the temperature in the vat isgradually raised to around 37C. This enables the greatest possible amountof whey to be removed, leaving us with only the milk’s nutritionalsubstances: its fat and proteins (this is the reason cheese was invented).

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    Molding

    It will be held in special molds which provide the features form ofthis cheese. Each round is then marked with a unique number. This enableseach individual cheese to be traced throughout the rest of the process.

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    Pressing

    (5 to 6 hours). Press should be suitable for this purpose.

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    Salting

    (14 to 16 hours, 12C). Cheeses are brined (soaked in a vat ofsalt water) during maximum 48 hours.

“We would be talking about that of the total liters of sheep milk for cheese production, 56% is converted directly by shepherds handcrafted.”

CHEESE SENSORY CHARACTERISTICS:


The quality of food mainly covers three aspects:
1.Hygienic
2.Nutritional
3.Sensory experience.

The parameters to bear in mind when carrying out a sensorial analysis of a cheese are as follows: 

-Figure-

Cylindrical.
Height: 8-12cm. Diameter: 10-30cm. Weight: 0,9-3kg.
Flat sides. Convex. Circular edge.

-Rind-

Hard, smooth. Homogeneous colour : light yellow, grey white and more dark in smoked cheeses.

-Colour of the peel-

Homogeneus; variable, marfil or yellow; matt; dark.

-EYEs-

Randomly; not very numerous; irregular form; smaller than a rice grain.

-TEXTURE-

Elastic, creaminess and strength.

-Smell-

Strong smell of raw milk of breed sheep, intense and clean; weakly spicy; sour; sweet; smell of smoke.

-Flavour-

Peculiar, balanced and strong flavour of breed sheep milk, with flavour of natural rennet, clean and consistent.

-Aftertaste-

Continuation of the peculiar flavour; persistent; pronounced.