Queso Peral
The La Peral is in a smaller family dairy in the village of Peral produced. The dairy was officially founded in 1923 and since then has been working continuously to market the cheese, which is still produced in the old tradition.
Manufacture and maturation
The cow's milk (with a low degree of acidity) is pasteurized . To increase the fat content, only the cream of the sheep's milk is added. After adding animal rennet , lactic acid bacteria , mold spores and salt, a gelatinous mass is formed after about half an hour at 30 degrees , which is cut into an approx. 0.5 cm large fraction with the cheese harp .
The drained but still moist curd is placed in molds and left to dry overnight. Now the still young cheese wheel is salted on all sides and matured in caves with a humid climate and constant temperature for at least 6 weeks (after the demand became so strong that the caves were no longer sufficient to mature, separate, air-conditioned maturing cellars were built).
The ready-to-sell cheese is packed in typical aluminum foil and is now also available outside of Spain. La Peral has even received several prestigious awards in the cheese country of Switzerland .