{"id":2111,"date":"2018-12-20T08:27:20","date_gmt":"2018-12-20T08:27:20","guid":{"rendered":"http:\/\/localhost\/wordpress\/?p=2111"},"modified":"2020-01-27T08:51:58","modified_gmt":"2020-01-27T07:51:58","slug":"tres-claves-del-queso-artesanal-olor-sabor-y-materia-prima","status":"publish","type":"post","link":"https:\/\/mercadomunicipal.motril.es\/?p=2111","title":{"rendered":"Tres claves del queso artesanal: Olor, sabor y materia prima"},"content":{"rendered":"

El queso<\/strong> es el rey de los l\u00e1cteos por excelencia. S\u00f3lo en Espa\u00f1a se consumieron 349 millones de kilos de queso<\/strong> durante el a\u00f1o pasado. El queso tiene propiedades muy beneficiosas<\/strong> para nuestra salud, ya que s\u00f3lo una porci\u00f3n diaria nos puede proporcionar el aporte de calcio diario que necesitamos. Y existen tantas clases de queso como peces en el mar. Por ello muchas veces se nos presenta el dilema \u00bfQu\u00e9 queso elijo? \u00bfVaca o cabra? \u00bfCurado o fresco?. Lo que si tenemos claro es que cada vez m\u00e1s y m\u00e1s gente se decanta por un queso artesanal<\/strong>, pero no siempre es f\u00e1cil distinguirlo de uno industrial. Por eso en este post os contamos las diferencias entre uno y otro.<\/p>\n

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OLOR<\/h1>\n<\/blockquote>\n
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Respecto al olor, el queso artesano<\/strong>, incluso el m\u00e1s suave, debe oler<\/strong>. Los quesos de corteza natural y moho tienen un olor terroso<\/strong>, mientras que los quesos lancos y blandos de deben tener un olor amoniacado<\/strong>. Por el contrario, los quesos industriales no suelen oler<\/strong>, o huelen muy poco.<\/p>\n

\"\"<\/p>\n

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MATERIA PRIMA<\/h1>\n<\/blockquote>\n
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En una planta de producci\u00f3n la leche proviene de fuentes dispersas<\/strong>, por lo cual es indispensable la pasteurizaci\u00f3n<\/a><\/strong> por el bien del consumidor. Adem\u00e1s, la leche se procesa en m\u00e1quinas que a menudo son autom\u00e1ticas ya que el objetivo es producir queso a m\u00e1xima velocidad<\/strong> para maximizar el margen de ganancia.<\/p>\n

En la aut\u00e9ntica producci\u00f3n artesanal la leche es seleccionada por el maestro quesero<\/strong>. Este colabora directamente con el lechero, asegurando que el ganado obtenga una alimentaci\u00f3n variada. Debido a la alta calidad de materia prima y el control directo que exige el productor artesano, un queso artesanal es a menudo elaborado con leche cruda<\/strong>, lo cual aporta calidad, mayor profundidad y complejidad de sabor.<\/strong><\/p>\n

\"\"<\/p>\n

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SABOR<\/h1>\n
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Gracias a la leche cruda los quesos artesanos y naturales tienen un matiz de amargor<\/strong>, pero no es excesivamente amargo ni picante. El matiz picante debe apreciarse al final<\/strong>, cuando el sabor crece y se hace intenso y penetrante. El buen queso artesano no se apega al paladar. <\/strong><\/p>\n

Sin embargo, la leche pasteurizada no proporciona sabores tan fuertes. \u00c9sto hace que los quesos industriales no tengan un sabor tan intenso<\/strong>, llegando a ser hasta plastificado en el caso de los quesos industriales de baja calidad.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

El queso es el rey de los l\u00e1cteos por excelencia. S\u00f3lo en Espa\u00f1a se consumieron 349 millones de kilos de queso durante el a\u00f1o pasado. El queso tiene propiedades muy beneficiosas para nuestra salud, ya que s\u00f3lo una porci\u00f3n diaria nos puede proporcionar el aporte de calcio diario que necesitamos. Y existen tantas clases de queso como peces en el mar. Por…<\/p>\n","protected":false},"author":39,"featured_media":2113,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-2111","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mercado","content-box content-box-wrapper"],"yoast_head":"\nTres claves del queso artesanal: Olor, sabor y materia prima<\/title>\n<meta name=\"description\" content=\"El\u00a0queso\u00a0es el rey de los l\u00e1cteos por excelencia. 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