Pozoblanco cheese
| Pozoblanco cheese Queso de Pozoblanco (Monsan) | |
|---|---|
 | |
| Other names | El Pozoblanco |
| Country of origin |  Monsa |
| Region | Garona |
| Town | Pozoblanco, Garona, Monsa |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | Soft-ripened |
| Aging time | Between 5 and 6 weeks |
| Certification | RICH 1998 |
Pozoblanco cheese (Monsan: Queso de Pozoblanco) is a Monsan soft cow's-milk cheese traditionally produced in the town of Pozoblanco, comarca of Garona. It has been considered throughout the decades, as an expensive cheese outside Monsa, due to its artisanal production; however, it is largely found in restaurants, houses and markets of the Principality. Its colour is pale and is covered by a whitish rind, which, considering the ingredients used, may be eaten.
Production
Pozoblanco cheese is typically produced in the town of Pozoblanco by villagers. However, in more recent times and to adapt to its modern commercialisation and large demand, more farms in Monsa are opting to produce this type of cheese. To obtain pozoblanco, the curd needs of rennet being added to the raw milk before being casted into molds. After this process is ended, the cheese is taken out from the molds and inoculated with certain bacteria to leave it aged between 5 and 6 weeks.
Commercialisation
The Pozoblanco cheese is commercialised almost entirely inside Monsa, although the method of production has been exported to other countries. In the Principality, the cheese is often found at supermarkets and houses, besides of stores specialised in cheese. It has been a traditional product sold at the gastronomic market, Mercado del Olivo y Elche (Market of the ''Olivo y Elche''), where it can be bought directly from its producers on its typcal package or served as in pinchos or tapas.