Maxorata Cheese Medium Ripened 1000 g. - 2011 World Bronze

15.95 €

Maxorata Cheese Medium ripened 1000 g.
2009 World Bronze at the World Cheese World Adwards and SILVER in 2007

Description: Originally from the island of Fuerteventura. Made from pasteurized goat's milk Fuerteventura, starter cultures, rennet and natural sal.Cobertura, smeared with paprika.

Tasting Notes: Describes a slightly ivory-colored cheese, semi-cured characteristic odor of goat cheese to room temperature, creamy flavor, lactic and slightly acidulous and sweet tones of goat milk, pasta cutting compact, creamy texture and crust yellowish brown.

PRIZES most representative:

• MAP (Ministry of Agriculture, Fisheries and Food) 2001 - 2003 to 2005 - 1st Prize in Industrial Cheese Pasta Goat's Pure Pressed.
• MAP - Second Prize 2007: Award best Spanish cheeses.
• EAGF 2002 - 2005 - 2008 - Awards TABEFE - 1st Prize semicurado pasteurized milk cheese.
• EAGF 2006 - 2007 - Awards TABEFE - Accésit semicurado pasteurized milk cheese.
• World Cheese Awards 2007 - Silver Medal World semicurado pasteurized milk cheese.
• WORLD CHEESE AWARDS 2009 - Bronze Medal World semicurado pasteurized milk cheese.

Shape: Cylindrical
Weight approx.: 1000 to 850 g.
R.S.I.: 15.00852/GC
INGREDIENTS: Goat's milk, rennet, milk enzymes and salt.
MATURATION: Between 20 and 60 days.
EXP: 12 months from the packaging.

Cheeses from Fuerteventura: There are references to the presence of goats in Fuerteventura before the conquest of Brittany and Normandy. Between the seventeenth and eighteenth centuries are numerous records of the Cabildo of the island where the cheese is mentioned. Only be described as cheese or cheese Majorero Fuerteventura which is covered by the PDO Cheese Majorero and certified by its Regulatory Board. Historically, cheese has been a staple of majorro closely linked to its economy. Indeed, there is a popular saying that illustrates the importance of cheese in the island, and which states that "there are more goats than majoreros Fuerteventura. It is a cylindrical cheese that weighs between 1 and 6 kilos and stands out in its appearance to have borders with a drawing of the sera (Litigation - part-time job), traditionally made of woven palm leaves or other materials. The soft cheeses are white and cured of yellowish-brown. The cortex may smeared with paprika, olive oil or gofio, taking a characteristic appearance. The paste is compact when cut, with slightly spicy and acidulous taste. Generally no eyes, although some may appear small.

Cheese Majorero: To ensure excellence in Fuerteventura cheese production in 1996 establishing the Council of the Designation of Origin Cheese Majorero, which controls strict compliance with all the required standards as to the origin, the optimal material quality premium and the processes of development and maturation of the cheese. It is the first cheese with denomination of origin of the Canaries and the first Protected Designation of Origin goat cheese from Spain.

For more inforation access to: www.QuesoCanarias.com

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