Skimmed sheep cheese
2005/06/01 Elhuyar Zientzia Iturria: Elhuyar aldizkaria
Pamplona biologist Maite Castiella Canalejo has just completed an investigation at the Public University of Navarra to obtain skimmed sheep cheese. The researcher wanted to get sheep cheese with less fat and cholesterol, but with sensory characteristics similar to normal cheese.
Using sheep's milk of different amounts of fat, make three types of cheese. In fact, he used whole sheep's milk, that is, with 8% fat, reduced, with 4% fat and skimmed, with 2% fat. With all three elaborated the cheese according to the traditional process of making the Roncalés cheese.
As for the results, intermediate milk cheese is the one with the best results, due to its lower fat and cholesterol content and its similarity in taste and other sensory parameters. However, keep in mind that its ripening time is shorter, since instead of the usual four months are enough three.
