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EL QUESO

El queso "Puerto de Oncala" es un producto 100% autóctono, elaborado a base de leche cruda de oveja, cuajo y sal. Se elabora a partir de la cuajada obtenida por coagulación de la leche de oveja. Después se somete varios días a la acción de salmuera al 23% y a 13ºC; aparecen "ojos" debido al desprendimiento de gas producido por las propionobacterias (Propionobacterium sp.), éstas son favorecidas por incubación a 22ºC. El proceso termina después de varios meses a 13ºC. Elaborado artesanalmente este queso goza de una gran aceptación, a pesar del poco tiempo que lleva en el mercado. Este tipo de queso se presta por lo general a formar parte del aperitivo y, al mismo tiempo, puede servirse al final de la comida. Y es natural que, en un caso o en otro, se escojan vinos distintos. Para acompañarlo en el aperitivo, por ejemplo, elegiremos un Moriles o un Fino Jerez; por el contrario, al término del menú, este mismo queso irá mejor escoltado por un clarete o por un buen vino tinto. Sin olvidar esta salvedad, a continuación reseño que vinos son más aconsejables para este tipo de queso, tomado al final de la comida: Tintos: (Temperatura de servicio: 10º-12º) Borgoña Beaujolais Rioja Viña Zaco (clarete) Rioja vega 1.970 Don Faustino Marqués de Riscal Viña Albina Viña Portil Rioja Clarete Fino de Bodegas Bilbaínas Penedés Alella Valdepeñas Almansa

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