{"id":6932,"date":"2020-06-02T07:02:24","date_gmt":"2020-06-02T07:02:24","guid":{"rendered":"https:\/\/maazcheese.nl\/2020\/06\/02\/viva-por-los-quesos-espanoles\/"},"modified":"2025-01-23T09:55:43","modified_gmt":"2025-01-23T09:55:43","slug":"viva-por-los-quesos-espanoles","status":"publish","type":"post","link":"https:\/\/maazcheese.nl\/en\/2020\/06\/02\/viva-por-los-quesos-espanoles\/","title":{"rendered":"\u00a1Viva por los quesos espa\u00f1oles"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<span style=\"color: #ea7600;\"><b>Spaanse Kaaskennerweken<\/b><\/span><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<p>[\/vc_column_text][vc_column_text]<\/p>\n<p style=\"text-align: right;\"><strong>Uitgave 2 | 2020<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><em><span style=\"color: #ea7600;\"><strong>Zon, zee en&#8230; kaas. Spanje heeft een rijke kaashistorie. Eeuwen vakmanschap resulteren in de karakteristieke en smaakvolle geiten-, schapen- en koemelkkazen die in vele regionale variaties te verkrijgen zijn. In de ruige natuur grazend vee eet vers gras en wilde kruiden. Dat resulteert in zuivelproducten vol extra nutri\u00ebnten. Ga mee op reis naar de Costa Quesos!<\/strong><\/span><\/em><\/p>\n<h3 class=\"p1\">Eeuwenoude traditie<\/h3>\n<p class=\"p1\">Kaasmaken kent een bijzonder lange traditie in Spanje. Archeologen hebben aanwijzingen gevonden dat een kaas, die erg lijkt op Manchego-kaas, verschillende eeuwen voor Christus al werd geproduceerd. Elke regio in Spanje heeft in de loop der tijd zijn eigen kaasstijl ontwikkeld, afhankelijk van terrein, diersoorten, flora en klimaat. Spanje kent dan ook meer dan honderd kaassoorten.<\/p>\n<p>[\/vc_column_text][vc_row_inner][vc_column_inner width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;2232&#8243; alignment=&#8221;center&#8221;][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;2238&#8243; alignment=&#8221;center&#8221;][\/vc_column_inner][\/vc_row_inner][vc_column_text]<\/p>\n<p class=\"p1\">Een breed scala aan schapenmelkkazen is in de loop der jaren ontwikkeld in het droge binnenland van Spanje. Dit terwijl de rijkere weiden en groene bergen aan de noordkust en sommige van de Spaanse eilanden, in de meer recente geschiedenis, romige koemelkkazen begonnen te produceren. Door de tijd heen was vooral de geit de bron van zuivel voor de gewone mensen. Verse geitenkaas vond dan ook gretig aftrek in heel Spanje.<\/p>\n<h3 class=\"p1\">Francostrophe<\/h3>\n<p class=\"p1\">De industrialisatie van de voedselproductie in de afgelopen twee eeuwen had aanvankelijk weinig effect op de bekendste Spaanse kazen, die door boeren en ambachtslieden werden geproduceerd, zoals dat al honderden jaren het geval is. De dictatuur van Franco verbood na de Spaanse burgeroorlog echter de productie van ambachtelijke kazen in naam van modernisering en industri\u00eble quota. Sommige ambachtslieden gingen ondergronds en bleven hun kazen maken in afgelegen bergdalen, maar andere kazen verdwenen volledig.<\/p>\n<p class=\"p1\">Pas na de dood van Franco in 1975 kon Spanje de traditionele ambachtelijke kaasbereidingsmethoden nieuw leven inblazen en haar meest geliefde kazen herontdekken. In de jaren 80, toen Spanje op het punt stond toe te treden tot de Europese Unie, introduceerde het de Denominacion de Origen-classificatie voor authentieke voedselproducten. Dit controleert de kwaliteit en traditionele kenmerken. Er zijn nu meer dan twintig kazen vermeld als D.O. of D.O.P. en er komen er meer bij, aangezien producenten van andere geliefde regionale kazen de bescherming van deze classificatie ook aanvragen.<\/p>\n<h3 class=\"p1\">Manchego original<\/h3>\n<p class=\"p1\">Echte Manchego-kaas heeft een D.O.- erkenning en wordt alleen gemaakt van de volle melk van Manchegaschapen die zijn grootgebracht in de regio La Mancha in het midden van Spanje. Kleine ambachtelijke producenten gebruiken meestal ongepasteuriseerde melk; grotere producenten gepasteuriseerde melk. Na een uur verhitting op ca. 30<span class=\"s1\">o<\/span>C is de stof compact genoeg om te snijden en in vormen te persen. Manchego heeft een onderscheidend patroon op de korst, gecre\u00eberd door de vorm van de pers. Vaak een visgraatpatroon om het effect van traditionele geweven esparto-grasmatten te reproduceren.<\/p>\n<p class=\"p1\">Echte traditie en dat proef je!<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]Spaanse Kaaskennerweken &nbsp; [\/vc_column_text][vc_column_text] Uitgave 2 | 2020 &nbsp; Zon, zee en&#8230; kaas. Spanje heeft een rijke kaashistorie. Eeuwen vakmanschap resulteren in de karakteristieke en smaakvolle geiten-, schapen- en koemelkkazen die in vele regionale variaties te verkrijgen zijn. In de ruige natuur grazend vee eet vers gras en wilde kruiden. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2235,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[59],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00a1Viva por los quesos espa\u00f1oles - MAAZ Cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/maazcheese.nl\/2020\/06\/02\/viva-por-los-quesos-espanoles\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00a1Viva por los quesos espa\u00f1oles - MAAZ Cheese\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text]Spaanse Kaaskennerweken &nbsp; [\/vc_column_text][vc_column_text] Uitgave 2 | 2020 &nbsp; Zon, zee en&#8230; kaas. 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