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Mallorca cheese ((カタルーニャ語、バレンシア語:formatge mallorquí)) is a Spanish cheese made exclusively on the island of Mallorca, one of the Balearic Islands in the Mediterranean Sea. It has Protected Designation of Origin and is made from the pasteurized milk of cows, goats and/or sheep which live on the island. The cheeses are slightly tapering, flat cylinders which measure 12–20 cm(5-8 inches) across and 7-9cms (3-4 inches) high. They weigh from 750 gm to 4 kilos.(1.5-9 lbs) Mallorca cheese is produced in three types: Semi-cured — matured for at least 20 days. Cured — matured for at least 45 days. Aged — matured for at least 100 days.〔 ==Manufacture== The milk is coagulated by animal rennet when the milk is 30-35°C (86-95°F) and for a period not less than 30 minutes. The curd is cut mechanically with horizontal and vertical lyres until the curd is reduced to pieces of less than 20mm (inches) to facilitate drainage of the whey. The curd is then placed in moulds inside a linen or cotton lining, within the mould it is subjected to a pressure of between 2 and 6 kg/sq cm. for at least 3 hours. The pressed cheeses are then salted in a brine bath for at least 18 hours. The cheeses are then allowed to mature in a room at a temperature of 10-17°C (50-63°F) at a relative humidity of up to 95%. The minimum time for curing is 20 days. From 7 days after the brine bath the cheeses are turned and the rinds rubbed with olive oil. This procedure is repeated several times assisting the maturation and causing the rind to achieve the characteristic colour and aroma.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Mallorca cheese」の詳細全文を読む スポンサード リンク
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