{"id":21382,"date":"2022-07-26T16:56:02","date_gmt":"2022-07-26T14:56:02","guid":{"rendered":"https:\/\/www.foodaloo.it\/?post_type=product&p=21382"},"modified":"2024-04-11T10:51:57","modified_gmt":"2024-04-11T08:51:57","slug":"salva-cremasco-dop","status":"publish","type":"product","link":"https:\/\/www.foodaloo.it\/es\/shop\/salva-cremasco-dop\/","title":{"rendered":"Guardar Cremasco DOP"},"content":{"rendered":"
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En\u00a0Cooperativa Lechera Branzi Dairy 1953<\/a>\u00a0 los m\u00e9todos de procesamiento se han mantenido inalterados a lo largo del tiempo, s\u00f3lo las herramientas han cambiado en proporci\u00f3n a las cantidades de leche que se transforman cada d\u00eda, la Guardar Cremasco DOP<\/strong><\/p>\n

La lecher\u00eda social<\/strong><\/h3>\n

Aqu\u00ed se muestra el arte del quesero, quien siempre ha decidido cu\u00e1ndo la cuajada est\u00e1 lista para romperse, cu\u00e1ndo est\u00e1 correctamente cocida y c\u00f3mo cortarla. Sus manos expertas la trabajan y luego introducen la masa en los moldes. Aqu\u00ed... Salva Cremasco.<\/strong><\/span><\/p>\n

Curiosidad<\/strong><\/h3>\n

Contexto: estamos en el Cremasco <\/strong>hace unos siglos con ocasi\u00f3n de uno trashumancia<\/strong>: qu\u00e9 hacer con exceso de leche de primavera<\/strong> Los habitantes del valle se preguntaban: \u00abS\u00ed\u00bb.ahorrar<\/strong>"! Crear un queso con esto podr\u00eda haber sido la soluci\u00f3n. Esto, seg\u00fan el tradici\u00f3n hist\u00f3rica<\/strong>, fue el origen tanto del nombre como del queso Salva Cremasco DOP tal como lo conocemos hoy. Frescos que datan de alrededor del siglo 1500<\/strong> Que representan, en forma de paralelep\u00edpedo, este queso. Hoy en d\u00eda, su producci\u00f3n est\u00e1 extendida en las provincias de B\u00e9rgamo, Brescia, Cremona, Lecco, Lodi y Mil\u00e1n.<\/p>\n

Guardar Cremasco DOP<\/strong><\/h3>\n

Todo el proceso productivo, desde la producci\u00f3n de leche, la elaboraci\u00f3n del queso y su maduraci\u00f3n, debe tener lugar en estos territorios. Producido con leche entera de vaca<\/strong>, crudo o pasteurizado, sufre una maduraci\u00f3n media y se presenta con la corteza lavada<\/strong>Tiempo m\u00ednimo de maduraci\u00f3n: 75 d\u00edas. Y como la mayor\u00eda de los...quesos blandos<\/strong>Se planean una serie de operaciones peri\u00f3dicas en este per\u00edodo. Por ejemplo, la cepillado en seco<\/strong> o, siempre un Tratamiento sobre la corteza. <\/strong>Utilizando un pa\u00f1o humedecido con una soluci\u00f3n de agua salada. Adem\u00e1s de revuelta<\/strong> continuo de la forma. Todas estas acciones sirven para que el queso madure de forma perfecta y uniforme. Y son ellos los que confieren la tipicidad al final del proceso. corteza \u201clavada\u201d<\/strong> De color amarillo pajizo a rojo anaranjado. El color depende del per\u00edodo de maduraci\u00f3n, as\u00ed como su aroma caracter\u00edstico, debido a la presencia de microflora que caracteriza su apariencia y consistencia.<\/p>\n

La degustaci\u00f3n<\/strong><\/h3>\n

Al paladar presenta una pasta de color amarillo pajizo. desmoronadizo<\/strong> en el centro y suave en la base. Agujeros peque\u00f1os, bastante escasos y no homog\u00e9neos. La nariz huele a mantequilla cocida<\/strong>, ligero toque de nuez, hojas frescas de casta\u00f1a<\/strong>En boca, el dulzor medio aparece inmediatamente seguido de una sapidez media. Seguidamente, aparecen notas de frutos secos como avellanas<\/strong>Nueces. En boca presenta una adhesividad media y una solubilidad discreta, con una persistencia media-alta. Corteza incomestible.<\/p>\n

 <\/p>\n

Ficha producto Salva Cremasco DOP<\/strong>: Territorio de las provincias de B\u00e9rgamo, Brescia, Cremona, Lecco, Lodi y Mil\u00e1n.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Denominaci\u00f3n: SALVA CREMASCO DOP<\/td>\n<\/tr>\n
tipo de queso<\/td>\nVacuna de leche cruda o pasteurizada<\/td>\n<\/tr>\n
Forma<\/td>\n <\/p>\n

Forma cil\u00edndrica con caras planas.<\/p>\n

entre-1.3-Kg.-a-5-Kg;<\/p>\n

 <\/p>\n

strach\u00ec de guardar<\/strong> = stracchino cremasco endurecido despu\u00e9s de ser untado con aceite y conservado para el invierno\u201d<\/em><\/p>\n

 <\/p>\n

Color caracter\u00edstico de la corteza de amarillo pajizo a rojo anaranjado<\/td>\n<\/tr>\n

Peso:<\/em><\/td>\n<\/tr>\n
Curiosidad:<\/em><\/td>\n<\/tr>\n
Nota<\/em><\/td>\n<\/tr>\n
textura de masa<\/td>\nblanco y sin desprendimientos; friable hacia el centro y mucho m\u00e1s suave cerca del tal\u00f3n. La corteza es fina, lisa y de color rosa o marr\u00f3n. El sabor es fuerte y muy intenso.<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Agujeros:<\/em><\/td>\nOjos raros distribuidos irregularmente.<\/td>\n<\/td>\n<\/tr>\n
Consistencia:<\/em><\/td>\ncompacto, suave, puede ser desmenuzable y calc\u00e1reo<\/td>\n<\/td>\n<\/tr>\n
Descalzo:<\/em><\/td>\nrecto entre 9 y 15 cm;<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Corteza<\/td>\nQueso de corteza lavada<\/td>\n<\/td>\n<\/tr>\n
Caracter\u00edsticas<\/td>\nSabor fuerte e intenso<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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Para degustaci\u00f3n:<\/strong><\/div>\n
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Oler:\u00a0<\/strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Olor caracter\u00edstico de la corteza lavada, en nariz. hoja de casta\u00f1o<\/strong> y mantequilla.<\/div>\n
Gusto\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/strong><\/strong><\/strong> arom\u00e1tico intenso, nueces y avellanas<\/strong> y frutos secos. Se vuelve m\u00e1s pronunciado con la maduraci\u00f3n.<\/span><\/div>\n
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Sugerencias de cata<\/span><\/strong><\/strong><\/p>\n

Queso que se puede disfrutar tanto solo como combinado con fruta. peras, pi\u00f1a.<\/strong> Excelente para un risotto, cortar en cubitos y colocar encima de una pizza<\/strong> o para enriquecer una ensalada. Acompa\u00f1a Vegetales hervidos<\/strong>.<\/p>\n

Maridaje de vinos<\/strong>: Maridaje con vinos Barbera, Bianco di Custoza, Gutturnio, Merlot, Riesling<\/p>\n

 <\/p>\n

 <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\u00a0 \u00a0 <\/span><\/p>\n

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

Guardar Cremasco DOP<\/strong><\/h3>\n

El nombre viene de \u201cahorrar<\/strong>\u201c. Se llamaba salva porque hab\u00eda guardado el exceso de leche\u201d. Las notas de sabor de nueces y avellanas<\/strong> y frutos secos. Se disfruta solo con fruta fresca<\/strong>. Vale la pena intentar preparar un risotto sabroso <\/strong>o para acompa\u00f1ar verduras. <\/span>Condimento m\u00ednimo 75 d\u00edas<\/p>\n

Disponible en envases de unos 250 g<\/p>\n

(al ser un producto cortado, el peso puede tener una peque\u00f1a variaci\u00f3n)<\/p>\n

 <\/p>\n

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