Little Friar Spanish Goat Cheese

Little Friar Spanish Cheese is a goat's milk cheese from the Murcia region of southeastern Spain. The milk for this cheese must come from the robust Murciana goat, which is adapted to the dry climate. The flavor of this cheese is slightly salty, with aromas of milk, cream and butter. The maturation period of 2 months gives the cheese its characteristic taste.

Appearance and taste

Little Friar Spanish Cheese has a cylindrical shape with a weight of 300 gr or with a height of 8 to 12, a diameter of 12 to 18 cm and a weight of 4.41 lbs (2 kg). The dough is bright white, firm and soft and without holes. The smell is fresh, milky and slightly goat's milk, the taste is medium to low intensity, slightly salty and sweet. The cheese has a goat aftertaste.

The dough may become slightly yellowish with increasing ripeness, the consistency is firm, compact and has only a few holes.

Ingredients
Pasteurized goat's milk, Calcium chloride, Salt, Rennet, Cheese cultures
Nutritional information	Per 100 g
Calories / energy	1600kJ / 385 kcal
fat	7 g
Saturated fatty acids	5 g
carbohydrates	0.1 g
Sugars	0.0 g
protein	4 g
Sodium	110 mg
Calcium	22 mg

Production of Litle Friar Spanish Goat Cheese

Milk from the Murciana goats is used to make Little Friar Spanish Cheese. This breed of goats is particularly robust and productive and therefore particularly well adapted to the very dry climate of the region. The milk is heated to 32 ° to 35 ° C and thickened with rennet or enzymes for 30 to 45 minutes. The fraction is then crushed to a size of about 10 mm and heated to 35 ° to 40 ° C and stirred until it has a soft consistency. Then the break is scooped into shapes that are lined with esparto mats (mats made of braided esparto grass) and may be pressed briefly in them. Then it is salted in brine for a maximum of 10 hours. After draining, the Little Friar Spanish Cheese is stored at a temperature not exceeding 4 ° C.

For mature Little Friar Spanish Cheese, goat milk is heated to 30 ° to 34 ° C and then thickened with rennet or enzymes for 40 to 60 minutes. It is then cut to a size of approximately 5 mm and then heated to 33 ° to 39 ° C. The break is stirred vigorously until it has a hard consistency. The curd is then scooped into shapes that are not lined with espresso mats. The cheese is pressed for 2 to 4 hours and then immersed in brine for a maximum of 20 hours. The cheese then matures for at least 60 days.

Use of Little Friar Spanish Cheese

In addition to the normal spread, Litle Friar Spanish Goat Cheese is ideal for baking bread, vegetables or casseroles, as a crust over the meat, caramelized or as a salad refinement. You can also serve the cheese with figs, grapes and fresh white bread. Or refine hearty quiches or other warm dishes.

This cheese can be served in tapas, with olive oil and peppers. It goes perfectly with the wines of its region Jumilla and Yecla, especially young and rosé wines, as well as with beer. Whether as a snack or on bread; The butter cheese can be found everywhere and is often eaten or even enjoyed as a spicy side dish with a cool wine. This type of cheese is particularly popular with children because, unlike many other types of cheese, it has a not so strong aroma, which has a rather deterrent effect on many children.

Storage of Little Friar Spanish Goat Cheese

At home, you should wrap the cheese well in paper or foil with air holes and put it in a non-airtight can in the fridge in the vegetable compartment. You can also whisk the sliced cheese completely into a damp cloth - then wash it out and re-moisten it once a day. It can stay in the fridge for about a week. Store it in the lowest refrigerator compartment (above the vegetable compartment), where the temperatures are lowest and the cream cheese lasts the longest. Pickled in oil flavored with herbs or spices, goat cream cheese can be kept for several weeks.

Little Friar Spanish Cheese, like all cheeses, is a very sensitive food. The storage should be careful so that there can be no loss of quality. It doesn't like hypothermia or too much warmth. Litle Friar Spanish Goat Cheese is best kept at 8-10 degrees Celsius and stored dark and dry. In no way does the Litle Friar Spanish Goat Cheese lose its distinctive aroma. It is best to leave the Litle Friar Spanish Goat Cheese in its original packaging made, then it will not get any other smells.

All-natural Litle Friar Spanish Goat Cheese. The rich milk of the Murciana goats – high in fat and protein – gives this fresh cheese an amazing creaminess that makes it stand out from the crowd. It’s an excellent value to boot, and perfect for foodservice.

4.4 pound (2 kilogram)

Ingredients: Pasteurized goat's milk, salt, calcium chloride, rennet, cheese cultures

Packaging: Sealed Plastic Tub

Texture: Soft, creamy
Color: White
Aroma: Fresh
Region: Murcia

Product of Spain

Goat Cheese

Fresh Goat Cheese