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Queso ValdeónEL QUESO DE VALDEON CON D.O.P., Es un queso de pasta azul, graso, elaborado con leche de vaca o con mezcla de leche de vaca con oveja y/o cabra y se presenta entero o batido.

La corteza del queso entero es natural, delgada, blanda, de color amarillento y con tonalidades grisáceas.

La pasta es de color blanco marfil que evoluciona a color crema, brillante y con aureola débilmente marcada según el grado de maduración.

Al corte presenta numerosas oquedades distribuidas homogéneamente, irregulares, de tamaño variable y de un tono azul verdoso.

Su sabor es intenso, salado y picante, ligeramente ardiente.

Materia grasa igual o superior a 45%.
Humedad mínima de 30%.
Porcentaje de sal inferior al 3,5%.

Cuando se presenta entero, en forma cilíndrica, su peso será entre 0,5 y 3 Kgrs.
También se presentará en porciones radiales de peso mínimo 250 gramos.

Cuando se presenta batido no tiene corteza y mantiene el color, aroma y sabor del queso entero pero la crema es untuosa, mayor a medida que aumenta la temperatura del producto, de consistencia media acercándose a mantecosa. Los envases serán de capacidad entre 20 gramos y 1,5 Kgrs.

Zona Geográfica

La constituida por el término municipal de Posada de Valdeón (León).

Método de Obtención

A la recepción de la leche en la industria se analizan las distintas leches de cara a comprobar que los niveles analíticos mínimos en la cuba de cuajado sean: Materia grasa >3,5%,  Proteina>3,1%  y  Extracto Seco>12,0%.

La coagulación será ácido-láctica utilizando el cuajo necesario para que la coagulación dure entre 60 y 120 minutos.

En la cuba de cuajado se realiza la inoculación del hongo Penicillium. La temperatura de la leche en el momento de la coagulación, y durante este proceso oscilará entre 28 y 32ºC.

El corte de la cuajada se hará hasta obtener un grano de aproximadamente un centímetro cúbico y se deja en reposo entre 14 y 17 minutos.

Posteriormente se agita, se desuera y se introduce en moldes cilíndricos que le darán forma, dejando el grano suelto y se deja reposar. Después del reposo se realiza el salado con sal seca por las dos caras.

A continuación se pinchan con el fin de airearlos internamente. La temperatura de los locales de maduración estará entre 5 y 10 °C y la humedad será mayor del 85 %.

El periodo de maduración tendrá una duración mínima de 2 meses para los quesos elaborados con leche cruda, y de mes y medio para los elaborados con leche pasteurizada.

El queso batido se obtendrá a partir de quesos elaborados y madurados mediante el procedimiento anterior aplicando exclusivamente los siguientes procesos: Eliminación de corteza, Troceado, Batido y Envasado.

Vinculo Histórico

Hay indicios de producción de queso en Valdeón en la época prerromana con leche de cabra. Pascual Madoz, en su ‘Diccionario’ (1845-1859) hace referencia a la producción de quesos y a la importancia del ganado cabrío en el Valle de Valdeón.

En la segunda mitad del siglo XIX la producción de queso en el valle de Valdeón era una ocupación importante. Cuando el ganado pastaba en las majadas de altura durante el verano, la leche se transformaba en queso en las propias cabañas o se transportaba al valle. El Conde de Saint-Saud da fe de ello en 1892: ‘Las fuertes mozas de Valdeón suben allí mañana y tarde, con sus albarcas de tres tarugos en la base -las madreñas-, cargando a la base un zurrón de piel de cabra en el que a la ida llevan la comida y al regreso traen los odres con la leche ordeñada en la majada’. La maduración de los quesos se hacía en las cuevas de las montañas.

Vinculo Natural

Orografía: La zona delimitada es un valle con altitud media de 650 metros inmerso entre importantes barreras naturales, siendo estas barreras el puerto de Panderruedas (1.450 metros), el puerto de Pontón (1.311 metros) y el puerto de Pandetrave (1.562 metros).

En las montañas existen numerosas cuevas, de origen natural, que siempre fueron refugio de pastores, y donde se maduraban los quesos.

Clima: La climatología de la zona delimitada es de alta montaña. Los inviernos son fríos y largos, con más de 100 días de heladas entre noviembre y abril, y abundantes precipitaciones, frecuentemente en forma de nieve. Los veranos son cortos y frescos, con temperatura media de mínimas entre 5 y 6ºC y media de máximas de 18ºC, precipitaciones abundantes, y humedad relativa alta debido a las brumas y nieblas. La precipitación media anual es 1100 mm. en el valle y 1800 mm. en las cumbres montañosas.

Este microclima peculiar es propicio para el desarrollo de la flora microbiana que caracteriza a los quesos de esta zona. 

Consejo Regulador de la Denominación de Origen Protegida,

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Queso ZamoranoEL QUESO ZAMORANO CON D.O.P., Es un queso de pasta prensada elaborado con leche de oveja de las razas autóctonas Churra y Castellana.

La leche será entera y limpia, exenta de calostros, contaminantes, conservantes, antibióticos y cualquier producto que pueda incidir negativamente en la elaboración, maduración y conservación del queso.

Las características analíticas de la leche son:

- Materia grasa: Mínimo 7 % Mínimo 7 %
- Lactosa: Mínimo 4%
- Proteínas: Mínimo 5%
- Acidez (Dornic): 23 máxima
- Extracto seco total: Mínimo 17,5 %

El “Queso Zamorano” es un queso graso con una curación mínima de 100 días.

Las características físicas del queso al término de su maduración son las siguientes:

- Forma: Cilíndrica, con caras sensiblemente planas
- Altura: Hasta un máximo de 14 centímetros.
- Diámetro: Hasta un máximo de 24 centímetros.
- Peso: Hasta un máximo de 4 Kg.
- Corteza: Dura de color amarillo pálido o gris oscuro y bien definida
- Pasta: Firme y compacta de color variable, desde el blanco hasta marfil amarillento, con algunos ojos pequeños.
- Aroma y sabor: característicos, bien desarrollados e intensos, persistentes al paladar.

Las características físico-químicas son:

- Grasa: Mínima 45 % sobre el Extracto Seco
- Extracto seco: Mínimo 55 %
- Proteína: Mínimo 25 %
- p H: 5,1 a 5,8

Zona Geográfica

Tanto la zona de producción como la zona de elaboración del ‘Queso Zamorano’ corresponden a la totalidad de los términos municipales de la Provincia de Zamora.

Método de Obtención

La coagulación de la leche se provoca con cuajo, utilizando la dosis precisa, la temperatura de la cuajada oscilará entre 28º y 32º C y el tiempo de coagulación entre 30 y 45 minutos.

La cuajada obtenida se somete a cortes sucesivos hasta conseguir granos entre 5 y 10 mm. de tamaño, a continuación se recalienta la masa hasta alcanzar de un modo paulatino, una temperatura máxima de 40º C.

El moldeado y prensado se realizan en moldes y prensas que proporcionen la forma característica de este queso. El salado puede ser húmedo o seco. En caso de inmersión en salmuera la duración máxima será de 36 horas.

La maduración y conservación del queso amparado tendrá una maduración no inferior a 100 días contados a partir de la fecha del moldeado. Durante este periodo, se aplicarán las técnicas de volteo y limpieza necesarias hasta que el queso alcance las características determinadas en el Reglamento.

Vinculo Histórico

La documentación zamorana desde el momento de su repoblación, a mediados del siglo XI, ofrece diversas referencias sobre la producción de queso.

El Catastro del Marqués de la Ensenada realizado en 1752 , refleja la producción de queso y su cabaña ganadera.

A finales del siglo XIX comienzan las pequeñas industrias familiares y artesanales de las que han surgido las industrias que existen actualmente en esta provincia, elaborando ‘Queso Zamorano’.

Vinculo Natural

Orografía: Es una provincia de grandes contrastes: en el sureste aparecen valles con un relieve ondulado con pequeñas elevaciones de suaves pendientes, en un paisaje de amplios horizontes fruto de la amplia red de arroyos que afluyen al Duero; En el Norte se observa una continuación de valles y paramos; y la zona del suroeste se caracteriza por la existencia de grandes desniveles y abruptas laderas sin la presencia de formaciones montañosas.

Suelos: Encontramos tres tipos de suelos:

Suelos pardo calizos sobre material no consolidado, estos suelos se caracterizan por presentar drenaje libre y alguna erosionabilidad, de texturas fuertes debido a la presencia de arcillas.

Suelos pardos sobre depósitos aláctonos pedregosos, pobres en materia orgánica pero con buena aireación y drenaje ricos en Calcio.

Tierras pardas meridionales ácidas, evolucionados sobre rocas ígneas, presentando todas las texturas comprendidas entre la arenosa gruesa y la limosa o la arcillo-arenosa, ricos en Potasio.

Clima: Zamora se encuentra en la submeseta septentrional, de clima continental, con temperaturas extremas y un amplio período de heladas: en invierno las heladas son constantes y a veces tardías: los veranos son calurosos, secos y de cielos despejados. Las precipitaciones son escasas, situándose la media provincial entre 300 y 500 mm. anuales, el otoño es la estación más lluviosa.

Hidrografía: El 98,5 % de la red fluvial de la provincia se encuentra en la Cuenca Hidrográfica del Duero, en tanto que el l,5 % restante (163 Km2) al encauzar sus aguas al río Bibey, lo hace en la del Miño.

Flora: Las praderas naturales ocupan 20.116 Ha. que representan el 1,91 % del total provincial, de ellas 316 Ha. se encuentran asociadas con arbolado.

En Pastizales la vegetación esta constituida principalmente por gramíneas. Difícilmente existen zonas que no sean aprovechadas para el pastoreo del ovino, en las zonas de cultivo por los restos de las cosechas, en los cereales aprovechan la paja y las espigas que quedan del resto de la recolección y los rastrojos de leguminosas con un alto contenido proteico.

Consejo Regulador de la Denominación de Origen Protegida,