Como hacer Queso Curado tipo Sardo Estilo Argentino

cow's milk

🥗Healthier: goat's milk

💰Cheaper: sheep's milk

Goat's milk offers a lighter flavor and can be easier to digest.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground coriander

Ground coriander provides a similar warmth and flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more cost-effective while maintaining a neutral flavor.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper adds heat and color at a lower cost.

Heat the milk until it reaches 35 °C.

Add 5 ml of calcium chloride and 3 ml of annatto to the milk.

Insert the thermometer into the milk to get a reliable reading.

Add the culture according to the manufacturer's specifications and let it hydrate for 5 minutes.

Stir the hydrated culture to distribute it evenly throughout the milk.

Let the milk rest for an hour to ripen.

Dissolve the rennet in water without chlorine in a proportion of 1:10 and add it to the milk.

Stir for a minute to distribute the rennet evenly, then let it rest for an hour to curdle.

Cut the curd into very small pieces, about the size of a grain of rice, using a long blade knife or cheese lyre.

Turn the stove back on to low heat and heat the curd until it reaches 50 °C, approximately 1 °C every 2 minutes.

Let the curd rest for 10 minutes to settle at the bottom of the pot.

Use a mold to filter out the whey, ensuring curd residues do not go down the drain.

Leave the curd to drain for about 15 minutes.

Put the curd into pre-dressed molds with cheesecloth.

Press the cheese with 6 kg for 15 minutes, then remove and turn it over.

Press again with 12 kg for 40 minutes, then remove and turn it over again.

Press with 20 kg for 2 hours, then repeat the process with 30 kg for 8 hours.

After 8 hours, the cheese should have a pH of between 5.1 - 5.0.

Remove the cheese from the mold and place it in brine at 22% salinity and about 10 °C for 1 day per kilo of cheese.

Let the cheese dry at room temperature for 1-2 days until dry to the touch.

Put the cheese in a plastic container at 10 - 12 °C and a relative humidity of 85%, using a cup of water to maintain humidity.

Ripen the cheese for 30 days, turning it every day for the first two weeks.

After the first month, continue ripening for 2 more months at 15-17 °C, turning it daily.

If fungus appears, wash the cheese with a 22% saline solution or vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens