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Semicurado Mahón / Menorca Cheese D.O.P. Son Piris (SEMICURATED, WHOLE PIECE /3 kg approx.)

Name: Semicurado Mahón / Menorca Cheese D.O.P. Son Piris (SEMICURATED, WHOLE PIECE /3 kg approx.)
Brand: EL PALADAR JAMONERIA & DELICATESSEN
SKU: a42ea4838cc785b014a31644f98fdf82
Price: 74.94 EUR
Availability: InStock

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Amazon Son Piris has been making its own Mahón-Menorca cheeses in an artisanal way for years, although making them under its own brand they have turned three years at the beginning of 2019. Specifically, it has been the semi-cured cheese D.O.P. Mahón Son Piris who has obtained this recognition in the first edition of the Cheese Show of Andalusia Semi-Cured Cheese D.O.P. Mahón, made by David Pons, recognized three times with the prize "best cheese maker in Menorca" and "Best cheese made with cow's milk" in the I National Master Cheese Competition. MQ 2019 Award for the "Best Cheese Made with Cow's Milk" in the 1st National Master Cheese Competition. MQ 2019 in Hinojosa del Duque (Córdoba). PREPARATION PROCESS: The process is purely handmade. We do not pasteurize the milk, only the rennet is put to the milk so that it curds and the cheese can be made. In addition to rennet, there are a series of steps where it is stirred, we cut the curd, stir it so that it takes out all the whey (this serum is used for example to feed the pigs, since it has a lot of protein), around a process of 2-3 hours until it is not good to shape. Being artisanal without pasteurizing and working with raw milk, if the process is not done correctly you can go wrong the production. In addition, being within Protected Designation of Origin a series of guidelines must be followed. For example, that the shape has to be made with a cloth and a rope and not with a mold, since it is a total craftsman. And the breed of cows has to be taken into account: they can only be Frisians, Menorcans or Alpine browns.

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€ 74.94

Description (1)

Son Piris has been making its own Mahón-Menorca cheeses in an artisanal way for years, although making them under its own brand they have turned three years at the beginning of 2019. Specifically, it has been the semi-cured cheese D.O.P. Mahón Son Piris who has obtained this recognition in the first edition of the Cheese Show of Andalusia Semi-Cured Cheese D.O.P. Mahón, made by David Pons, recognized three times with the prize "best cheese maker in Menorca" and "Best cheese made with cow's milk" in the I National Master Cheese Competition. MQ 2019 Award for the "Best Cheese Made with Cow's Milk" in the 1st National Master Cheese Competition. MQ 2019 in Hinojosa del Duque (Córdoba). PREPARATION PROCESS: The process is purely handmade. We do not pasteurize the milk, only the rennet is put to the milk so that it curds and the cheese can be made. In addition to rennet, there are a series of steps where it is stirred, we cut the curd, stir it so that it takes out all the whey (this serum is used for example to feed the pigs, since it has a lot of protein), around a process of 2-3 hours until it is not good to shape. Being artisanal without pasteurizing and working with raw milk, if the process is not done correctly you can go wrong the production. In addition, being within Protected Designation of Origin a series of guidelines must be followed. For example, that the shape has to be made with a cloth and a rope and not with a mold, since it is a total craftsman. And the breed of cows has to be taken into account: they can only be Frisians, Menorcans or Alpine browns.