Frederic Melton
Spain is known for its wide variety of cheeses, with some, like Manchego cheese, even gaining international renown. Goat cheese, in particular, has a rich history in the country, with rural families owning herds of goats that supplied them with milk and cheese. In fact, goats are so common in Spain that they are often referred to as the poor man's cow. While traditional methods of making goat cheese involve allowing raw milk to curdle naturally, modern methods, such as pasteurization, have also been adopted. So, is goat cheese in Spain pasteurized?
| Characteristics | Values |
|---|---|
| Goat cheese made from raw or pasteurized milk | Yes |
| Regions in Spain known for goat cheese | Asturias, Avila, Murcia, Jumilla, Yecla, Cataluña |
| Types of pasteurized goat cheese | Drunken Goat, semi-soft artisan cheese soaked in Doble Pasta wine, Queso de Murcia |
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What You'll Learn
Pasteurized goat's milk cheese from Avila
Goat cheese, or Chevre, has been made for thousands of years and is believed to be one of the earliest dairy products. In Spain, goats are often referred to as the "poor man's cow" due to their independent nature and ability to thrive in the country's hot, dry Mediterranean climate. As a result, goats are found all over Spain and have become a staple in the country's dairy industry.
Goat's milk cheese in Spain is made using a variety of methods. In its simplest form, raw milk is allowed to naturally curdle, then drained and pressed. More modern methods involve using acids such as vinegar or lemon juice, or rennet, a natural complex of enzymes, to coagulate the milk. The milk may be raw or pasteurized, and the cheeses are made in a variety of styles, including fresh, cured, semi-cured, and pressed paste. Some are even inoculated with mould to create blue varieties.
One particular goat's milk cheese from Avila, a region in Spain, is described as having an unappealing appearance. However, this cheese is said to have a sweet and smooth flavour with a clean finish. It is made from pasteurized goat's milk and is cured for approximately two months. This cheese is a great example of the diverse and delicious goat cheeses produced in Spain, showcasing the country's expertise in crafting cheeses with unique and distinct characteristics.
In Murcia, along the eastern coast of Spain, another pasteurized goat's milk cheese is produced. This semi-soft artisan cheese is soaked in Doble Pasta (red) wine for up to 72 hours, resulting in an edible burgundy/violet rind. Known as "Drunken Goat", this cheese has a sweet and smooth flavour and is typically paired with dried apricots. The milk used for this cheese has a higher fat content and higher protein percentages, contributing to its creamy texture.
In addition to these, there are several other Spanish goat cheeses that are worth mentioning. One is an unpasteurized hard cheese from north-central Cataluña, known for its smooth texture and tangy, grassy flavour with hints of hazelnuts. Another is a pasteurized goat's milk cheese from the mountainous region of Asturias, also cured for approximately two months and featuring a sweet, fruity taste. These cheeses showcase the diversity of flavours and textures that can be achieved using goat's milk as a base.
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Pasteurization methods in Spain
In Spain, milk products, including cheese and cream, are typically pasteurized. This process involves heating the milk to 72ºC for a few seconds to eliminate bacteria and other microorganisms that can spoil the cheese during production. This method is commonly used for goat's milk cheese, which is a popular variety in Spain.
Goat cheese, also known as goat's milk cheese, has been made for thousands of years and is believed to be one of the earliest dairy products. In Spain, goats are well-suited to the hot, dry Mediterranean climate, and various breeds are found across the country. Rural families often own herds of goats that supply them with milk and cheese.
The process of making goat cheese in Spain can vary, with some using traditional methods and others employing more modern approaches. In its simplest form, goat cheese is produced by allowing raw milk to curdle naturally. The curds are then drained and pressed. However, modern methods involve using acids like vinegar or lemon juice, or rennet, a natural complex of enzymes, to coagulate the milk.
Goat's milk cheeses in Spain range from fresh to aged varieties. Fresh goat milk is hung, drained, and cured for days, while aged cheeses like the ones produced in Murcia are cured for approximately 75 days. This semi-soft artisan cheese is then soaked in Doble Pasta (red) wine for up to 72 hours, resulting in an edible burgundy/violet rind.
While most milk products in Spain are pasteurized, raw milk, or "leche cruda" in Spanish, can still be found but is rare in commercial settings. It is important to note that European laws generally require milk products to be pasteurized unless specifically stated otherwise on the packaging or by the seller.
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Semi-soft artisan cheese from Murcia
Goat cheese, or cheese made from goat's milk, is believed to be one of the earliest dairy products, having been made for thousands of years. In Spain, goats are well-suited to the hot, dry Mediterranean climate and are found all over the country. As a result, goat cheese is a common product in Spain, with a variety of options available.
One such cheese is Queso de Murcia, a semi-soft, semi-hard, pasteurized goat's milk cheese from the Murcia region of Spain. Its name, which translates to "drunken goat," refers to the red-wine bath the cheese receives during maturation, giving it a distinct purple or burgundy/violet rind and a fruity or sweet and smooth flavour. The cheese is produced from Murciana goats, which are primarily found in Jumilla and Yecla in Murcia along the Mediterranean coast. The milk from these goats has a higher fat content and higher protein percentages, which gives the cheese its creamy texture. Queso de Murcia is typically aged for approximately 72 hours to 75 days and is often enjoyed with beer, wine, fruits, or nuts. It pairs particularly well with dried apricots.
Queso de Murcia is one of 26 Spanish cheeses classified as Protected Designation of Origin (D.O.P.—Denominación de Origen Protegida) by Spain and the European Union. These cheeses are known for their unique characteristics and specific regions of production. While some Spanish goat cheeses are made from raw milk, Queso de Murcia is an example of a pasteurized goat cheese, which has undergone a heat treatment to kill bacteria and extend its shelf life.
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Popular pasteurized milk cheeses in Spain
Spain is known for its wide variety of cheeses, with some, like the Manchego cheese of La Mancha, achieving international renown. While goat cheese is a popular variety in Spain, it is not always made with pasteurized milk. In its simplest form, goat cheese is made when raw milk is left to curdle naturally. The curds are then drained and pressed. More modern methods involve using acids such as vinegar or lemon juice, or rennet, a natural enzyme complex, to coagulate the milk.
Drunken Goat
Produced in Murcia along the Eastern coast, this semi-soft artisan cheese is made from pasteurized goat milk and aged for about 75 days. It is then soaked in Doble Pasta (red) wine for up to 72 hours, resulting in a burgundy/violet, edible rind. Drunken Goat has a sweet and smooth flavor with a creamy texture due to the higher fat and protein content of the Murciana goats' milk used in its production.
Vare
This pasteurized goat's milk cheese from the mountainous region of Asturias is cured for approximately two months. It has a sweet, almost fruity flavor with a clean and smooth finish. The diet of the goats, consisting of grass and herbs, subtly influences the flavor of the cheese.
In addition to these, there are other goat milk cheeses from Spain that are produced using pasteurized milk, such as the one described as "an artisan, unpasteurized hard cheese from north-central Cataluña" and another "pasteurized goat's milk cheese from Avila," although specific names for these cheeses are not provided.
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Raw vs pasteurized milk in Spanish cheese
In Spain, goat cheese has been made for centuries and is believed to be one of the earliest made dairy products. The goat is well-suited to the Spanish climate, and goat milk and cheese have been a staple for rural families.
Goat cheese in its simplest form is made by allowing raw milk to curdle naturally, draining it, and then pressing the curds. More modern methods involve using acids (vinegar or lemon juice) or rennet (a natural complex of enzymes) to coagulate the milk.
Raw milk is usually sold within 48 hours of milking the animal, making it fresher than pasteurized milk. This means that the curds will be stronger, and the yield will be higher, as the culture and rennet will have very little bacterial competition. Raw milk cheese will also have a sharper, more nuanced flavor, which can vary depending on the season and the animal's diet.
However, raw milk can be difficult to find and is often twice as expensive as pasteurized milk. It also carries some risks, as it can contain pathogenic bacteria that can make people sick. While aged raw milk cheeses are less problematic, as it is difficult for pathogenic bacteria to survive in them, fresh cheeses made from raw milk can be risky.
On the other hand, pasteurized milk is more widely available and less expensive. It contains fewer bacteria, both beneficial and pathogenic, so the cheese culture can propagate freely, resulting in a more consistently flavored cheese.
Both raw and pasteurized milk have their benefits and drawbacks when it comes to cheesemaking. In Spain, a wide variety of cheeses are made, and the milk used can be raw, pasteurized, or creamy. Some Spanish cheeses, like the Queso de Murcia, are made from pasteurized goat milk, while others, like the Queso de Tronchón, are made with a mixture of sheep and goat milk, which can be raw or pasteurized.
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Frequently asked questions
Yes, some goat cheeses in Spain are pasteurized. However, some are also made with raw milk.
Pasteurization is a process of heating milk to a specific temperature for a set period of time to kill harmful bacteria.
Pasteurization is done to kill harmful bacteria and improve the safety of consuming milk and milk products.
Yes, there are many different types of goat cheese in Spain, ranging from fresh to aged, and made with different methods, including modern techniques using acids or rennet, and traditional techniques where raw milk is allowed to naturally curdle.
