Casín cheese, is named Caso, municipality
located in the Natural
Park
Networks (Biosphere Reserve) Principality of Asturias .
The cheesemaking not own
only in this county, but also Sobrescobio and
Piloña, municipalities located in
north and west of Caso.
Livestock, cheese production base, is presented
as the activity fundamental economic area.
In this environment, the cow Asturian mountain
or Casina, a native of the place, very effective in the use of tall grasses,
hardy breed, of small size, but of excellent meat, perfectly adapted for the
use of mountain pastures and reaching steep in places where food for other
races is impossible, was formerly most interesting race since played all three
skills (meat, milk, work), importance today has been, somewhat neglected,
orienting primarily in the production of meat, although in the area, it still
using their milk as raw material for the manufacture of cheese Casín.
The origin of the cheese, is unknown, but is
believed to be one of the oldest in Spain and the world, not only for the
documentary references which place in the fourteenth century but by the unusual
technique of kneading the curd.
Enric Canut "In the land of 100
cheeses", Barcelona 2000, argues that "the
Casín cheese, by their means of production and
rustic utensils used may be one of the oldest in Spain
and part of that set of cheeses made in the Cantabrian Mountains which mixes
directly with the Neolithic and early settlers who arrived in the backbone of
the Peninsula . "
According to legend, it seems that the king Don
Pelayo cheese liked his hosts and took them as refreshment. It is said that
after the Battle of Covadonga in 713, the "casinos" (inhabitants of
Caso) gave him a big cheese that had to be transported in a car in the country,
drawn by casinos. Both Don Pelayo liked this gift, which granted nobility to
all residents.
This cheese can be of Roman origin, because
according to Pliny, the Caseus luniensis
(moon-shaped) can weigh 500 pounds and this
cheese Casín, which has come down to us, is done in a way so original, unique
in the world, which could be given the size you want by kneading the
consolidated and cheeses in very primitive machines.
The written testimonies of cheese production in
the area date back to the fourteenth century.
The cheese Casín is woman made, the diligence, care and the care
required by their development require hands and female maternal instinct, and
so has been passed the secrets of its preparation, Casinas women always learned
from their mothers and grandmothers.
The process begins "when milk is blood
temperature" when, casting drop in the back of his hand, "do not
notice and neither cold nor hot." This description of an artisan Casina
unscientific, without other security than the repetition of the experience
across generations, not to say or not, that's nearly 37 degrees the human body
are the ideal temperature to start the curd. After draining the curd, allowed
to dry wrapped in a cloth, not more than fifteen days. Once this process is
passed through the
rabilar machine and are formed gorollos,
frustoconical portions to be re rabilar (spend per roll), repeating the process
until seven times. Pastas thereby getting drier and compact, which left a more
durable product without requiring therefore the pressing. After the last turn,
it gives the cheese the final form, which is printed with wooden frames with
figures in relief. All cheeses are marked with a die bearing the logo of each
producer, another sign Casín Cheese identity, that gives specificity and
born as a result of community development
techniques exploit allowing limited material resources (kneading machine
rabilar) or streamline costly production steps. In these tasks were handled
several artisans cheeses had to differentiate, the solution to this problem was
to identify each piece with a hallmark that would quickly identify the owner.
They used two types of punches, called frames
or dies, for printing on the cheese. The first on the curd semi
"gorollo" will be called ochavau, a wooden cylindrical or fusiform
decorated at the ends with simple symbols, radials, rosettes or Initial
artisan, to be marked on elgorollo amassed many times as received . Thus, in
addition to being recognized by the personal mark of the artisan, a record is
kept that allows
control the degree of preparation of the piece
counting the number of pugs.
The second seal, as used on the finished
cheese, in order to decorate and identify the production, will be larger and
more complex. You will have a variety of forms that go from the rectangular to
the discoidal through a series of intermediate forms and shape the final
recorded. After a healing two or three months in a cool, ventilated, the cheese
is ready to be consumed.
The Casín is a semi-hard cheese, semi-hard
ripened to form cylindrical curing
irregular discoidal, with a face etched with
floral, geometric, symbols or names of the manufacturer. It is about 10-20 cm . in diameter and 4-7 cm . tall and weighs between
250 and 1000 grams .
The bark is smooth and soft, it can be said
that has no bark, since, through successive kneaded, maturation is uniformly
and simultaneously inside and outside, the outside and inside form a compact
mass and tied, clean, dry, or slightly oily.
Creamy yellow with dark whitish shades.
Pasta firm, friable, medium hard to hard,
yellowing without eyes. Crumbly cutting.
Paladar.Aroma buttery texture to strong and
powerful.
The taste depends on the production process,
especially the times that the machine knead rabilar: the very worked has a
pungent, spicy, strong, difficult for unaccustomed palates and has the pungent
aroma and rustic-flavored butter time: the less worked has the same flavor,
although discount intensity. In any case, strong flavor, large, persistent,
spicy and slightly bitter finish. Strong aftertaste.
It has a high nutritional value for their
protein content (24.1%), calcium and fat.
In a cheese board the Casín be located towards
the end in the place reserved for cheeses strong smell and taste.
Eat AS "THE OLD WORLD"
Being cold cheese is cut, as
indicates the image sheet.
These sheets are divided into rectangles
1 to 2 cm for subsequent tasting temperature
temperature (between 18 ° and 20 °)
It is advisable to keep the cheese in
refrigerator (at the bottom) to preserve
Direct air.
OUR CHEESE
• Casín 3 rabiladas
• Pasta mixed matured
• Cow milk, whole raw
• Geographic Area: Bueres - Caso - Asturias
NATURE NETWORK. BIOSPHERE RESERVE
elaboration
enzymatic Coagulation
Minimum Maturity 61 days
Rabilada mass thrice
sensory analysis
No bark, smooth dough of one color, yellow
butter.
Appears at the base of the seal cheese dairy.
High elasticity with excellent moisture point.
Aroma strong and powerful to cow butter
dissolves into heat, wrapped in
toasted nuts.
First taste is buttery, smooth and strong.
Balanced on the palate.
Persistent flavor, its aftertaste is marked by
the constant reminder of butter and
aftertaste its delicate finish.
• Pasta mixed matured
• Cow milk, whole raw
• Geographic Area: Bueres - Caso - Asturias
NATURE NETWORK. BIOSPHERE RESERVE
elaboration
Coagulation enzyme.
Minimum Maturity 61 days
Mass twice rabilada
sensory analysis
No bark, smooth dough, the same color, ivory
white, slightly yellowish.
Appears at the base of the seal cheese dairy.
Uniform mass.
First blow strong aromatic, butter cow and a
bottom shell nuts.
First taste buttery, with great force. It
manifests in the end an itch and
strength.
Strong flavor, spicy, pleasant but dense,
slightly salty.
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