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Cheese from Spain, Valencian Community
A small, salty fresh cheese of cow, goat or sheep milk, or a mix, set with rennet and calcium salts at 35 °C and cut to pea-sized grains. The curd is packed hard by hand into a little volcano-shaped mould, the cassoleta, and kept in a light brine until it is sold. The quality rules list no starter culture, so it is a rennet-set fresh cheese rather than a ripened one. Made in 6 steps over 25 h. The longest step, keep in light brine, takes up to 24 h (Conselleria d'Agricultura 2008).
| Main step | up to 24 hSet[dogv2008] | Keep in light brine |
|---|---|---|
| Temperature | up to 6 °CSet[dogv2008] | Filter and chill the milk |
| Whole cow, goat and/or sheep milk · Filtered and kept at 6 °C or below; free of colostrum and preservatives[dogv2008] |
| Calcium salts[dogv2008] |
| Rennet or coagulant (vegetable coagulant allowed)[dogv2008] |
| Salt · A light, fresh brine, or rubbed on by hand[dogv2008] |
| Starter: rennet only; no culture is listed |
Total time across the recorded steps: 25 h
What changes: Starting material: cow, goat or sheep milk, filtered and kept cold
Cow, goat or sheep milk, or a mix in any proportion.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Queso de cassoleta is named after its little casserole-shaped mould and is sold straight from a light brine rather than ripened. Unlike the other Valencian quality-mark cheeses, it may use cow, goat or sheep milk in any mix.
Every number is labelled with how it is known. How this atlas is made
The quality rules say herders of goats and sheep once made it by hand in an olive-wood mould of the same shape. Today cow milk is also used and the mould is no longer wooden, but small dairies in Castellón and Valencia still make it by hand. The Valencian CV quality mark has covered it since 2008.
