Andalusian Tierno
About Andalusian Tierno
Andalusian Tierno is a classic cheese from the southern region of Spain, particularly celebrated in Andalusia. Known for its soft texture and mild flavor, Tierno, which means "tender" in Spanish, is a semi-curado cheese, aged for a shorter period compared to other Spanish cheeses like Manchego. This cheese is usually made from cow's, goat's, or sheep's milk and is a delightful addition to any Spanish tapas spread. Andalusian Tierno is cherished not only for its creamy taste but also for its versatility in culinary applications, from salads and sandwiches to authentic Spanish dishes.
Ingredients
- Cow's Milk (or Sheep's Milk / Goat's Milk) - 4 liters
- Cheese Cultures - 1 packet
- Rennet - as per package instructions
- Salt - to taste
- Olive Oil - for coating
Preparation
Step 1: Sterilize Equipment
Before beginning the cheese-making process, ensure all your equipment is properly sterilized. This includes the cheese mold, thermometer, and stirring utensils. This step is crucial to prevent any unwanted bacterial growth and ensure the purity of the milk.
Step 2: Milk Heating
Pour the cow's milk into a large pot and heat it gently to 32°C (89.6°F). Use a thermometer to ensure an accurate temperature, as the correct heat is essential for the cheese cultures to activate effectively.
Step 3: Adding Cultures and Rennet
Sprinkle the cheese cultures over the warm milk and let them rehydrate without stirring for about 1 minute. Then, use a slotted spoon to gently mix the cultures into the milk. Add the rennet into the pot, stirring gently for a few seconds. Allow the mixture to sit undisturbed for about 45 minutes to an hour, or until it sets into a gel-like consistency.
Cooking Process
Step 4: Cutting the Curd
Once the milk has set, it's time to cut the curd. Use a long knife to cut the gelled milk into small 1-inch cubes. This step is crucial in helping the milk release its whey and begin the cheesemaking process.
Step 5: Cooking and Stirring
Slowly heat the curds to 42°C (107.6°F) while gently stirring. This process should take approximately 20 to 30 minutes. The gentle heating helps the curds to shrink and firm up, allowing them to release more whey. Monitor the temperature closely with your thermometer.
Step 6: Draining the Whey
Once the curds have reached the desired texture, pour the mixture into a colander lined with cheesecloth. Let the whey drain naturally for several hours, or until the curds no longer feel excessively wet.
Step 7: Salting and Molding
After draining, sprinkle salt over the curds and mix thoroughly. Salt not only enhances the flavor but also affects the texture and acts as a preservative. Transfer the salted curds into a cheese mold and press them lightly to shape. Allow the mold to sit for several more hours to further drain.
Step 8: Aging
After the cheese has been molded, remove it from the mold and brush the exterior with olive oil. Place the cheese on an aging shelf in a cool, dark place for a minimum of 2 weeks, turning it daily to ensure even aging. The simple aging process allows Tierno to develop its characteristic tender texture and distinct flavor.
Enjoying Andalusian Tierno
Andalusian Tierno cheese is versatile and can be enjoyed in numerous ways. Served simply with a drizzle of olive oil and fresh bread, it makes for a delightful appetizer. Pair it with a selection of olives and cured meats for an authentic taste of Spain. For a rich and creamy salad, combine diced Tierno with ripe tomatoes, arugula, and a light lemon vinaigrette. Don't forget to start a cooking timer if you plan on integrating Tierno into savory baked dishes or casseroles, ensuring optimal enjoyment of its melted, creamy texture.