Caña De Oveja Recipe

Time5h

Serves8

Murcia, ES Soft-Ripened, Sheep's Milk, Aged 21 Days, Thick Mold Rind. Buttery, Tangy

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Ingredients

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1
Prepare the Milk
In a large pot, warm the sheep's milk over low heat until it reaches 85°F (29°C). Stir gently to avoid scorching.
2
Add Calcium Chloride and Rennet
Once the milk reaches the desired temperature, dissolve the calcium chloride in a small amount of water and add it to the milk. Stir well. Then, add the rennet and stir for about 30 seconds. Let the milk sit undisturbed for 1 hour, allowing it to coagulate.
3
Cut the Curds
After the curds have formed, cut them into small cubes (about 1/2 inch). Let them rest for 5-10 minutes.
4
Cook the Curds
Slowly heat the curds to 105°F (40°C) while gently stirring. Maintain this temperature for about 30 minutes.
5
Drain the Curds
Pour the curds into a cheesecloth-lined colander to drain the whey. Rinse the curds gently with cool water and sprinkle with salt, mixing well.
6
Form the Cheese
Transfer the curds into a cheese mold and press them firmly. Let the cheese drain for 12 hours at room temperature.

7
Prepare the Mold
In a small bowl, mix the Penicillium candidum and Geotrichum candidum with a small amount of distilled water to form a paste.
8
Coat the Cheese
After the cheese has drained, remove it from the mold and coat it evenly with the mold mixture using your hands or a soft brush.

9
Aging Process
Place the coated cheese in an aging cave or a refrigerator set to 50°F (10°C) and high humidity. Age the cheese for 21 days, flipping it every few days to ensure even aging.
10
Final Result
After 21 days, the cheese should have a thick mold rind and a buttery, tangy flavor. Enjoy it with crusty bread and cured meats.