Queso Viejo de Hinojosa

Introduction

Queso Viejo de Hinojosa is a mature cheese made from sheep's milk, traditionally crafted in the town of Hinojosa del Duque in southern Spain. This cheese is renowned for its full-bodied flavor and firm texture, making it a quintessential component of Spanish gastronomy, often enjoyed as a tapas or paired with robust wines.

The tradition of cheese-making in this region dates back several centuries, with local cheesemakers perfecting their techniques to produce this prestigious product. The unique flavor profile of Queso Viejo de Hinojosa is attributed to the rich pastures of the area, which impart a distinct taste to the milk of the local sheep.

Ingredients

• Sheep's Milk - 5 liters
• Rennet - 1 tablet or 1 tsp liquid rennet
• Starter Culture - 1/4 tsp
• Salt - 2 tbsp

Preparation

Step 1: Preparing the Milk

Begin by pouring the sheep's milk into a large pot. Heat the milk slowly over medium heat until it reaches a temperature of 30°C (86°F). Use a cooking thermometer to ensure accuracy. Stir gently to maintain even heating. At 30°C, remove the pot from the heat.

Step 2: Adding the Culture

Sprinkle the starter culture over the surface of the cooled milk. Let it sit undisturbed for about 2 minutes to allow the bacteria in the culture to rehydrate. Then, using a slotted spoon, stir the culture into the milk for about 30 seconds.

Step 3: Coagulation

Dissolve the rennet in a small amount of cool, chlorine-free water. Stir the diluted rennet into the milk using an up-and-down motion for approximately 30 seconds. Cover the pot and let the milk sit undisturbed for 60 minutes, allowing it to coagulate.

Step 4: Cutting the Curd

Once the milk has coagulated, it should have a consistency similar to soft tofu. Cut the curd into 1/2-inch cubes using a long knife, making sure all cubes are roughly the same size for even whey expulsion. Let the curds rest for 5 minutes.

Step 5: Cooking the Curds

Gradually heat the curds to 38°C (100°F), stirring gently to prevent them from clumping together. This step should take about 30-40 minutes. Monitor the temperature closely with your cooking timer. Once the desired temperature is reached, maintain this heat for 30 minutes, stirring occasionally.

Step 6: Draining the Curds

Pour the curds into a cheesecloth-lined colander to drain the whey. Allow the curds to drain until no more whey is dripping, which may take up to an hour. Gather the edges of the cheesecloth and hang it over the sink for additional draining if necessary.

Step 7: Salting and Pressing

Sprinkle salt evenly over the surface of the drained curds. Mix well to ensure all the curds are coated. Place the salted curds into a cheese mold and press them under 15 pounds of weight for 12-24 hours, flipping halfway through this period.

Curing Process

Step 8: Aging the Cheese

Remove the cheese from the mold and allow it to air dry at room temperature for 2-3 days, turning it every 12 hours. Once a dry rind forms, transfer the cheese to a cool, humid place for aging, approximately 12-16°C (54-61°F) with 85% humidity. Queso Viejo is aged for a minimum of 3 months, but to develop its signature deep flavor, a curing period of 6-12 months is recommended.

Serving Suggestions

Queso Viejo de Hinojosa can be enjoyed in a variety of ways. Serve thin wedges of the cheese with a drizzle of olive oil and a sprinkle of smoked paprika. It pairs exquisitely with Spanish red wines like Rioja or a crisp white like Albariño. Alternatively, complement its mature flavor by serving it alongside cured meats and olives on a tapas platter.

For a more adventurous culinary experience, incorporate this aged cheese into hot dishes such as cheese-based sauces or as a garnish on Spanish omelets. The robust flavor profile of Queso Viejo de Hinojosa enhances a wide range of dishes, showcasing the rich culinary heritage of Spain.