Why cheese sweats or releases oil: condensation, temperature and when to worry
Why droplets appear on cheese: condensation, softened fat, packaging moisture, temperature changes and signs that can indicate spoilage.
Read the article
Journal
Author: El Mercado de Origen
Articles to learn more about our products, their characteristics and how to choose them.
Articles
View all articles
More articles
Cheeses of Castilla-La Mancha: Manchego PDO and a guide to the region’s cheeses
A guide to cheeses from Castilla-La Mancha: Manchego PDO, sheep cheeses outside the PDO, goat and mixed-milk styles, maturation and labelling.
Read the articleCheeses of the Basque Country and Navarre: Idiazabal, Roncal and northern sheep-cheese traditions
A guide to Idiazabal PDO and Roncal PDO: territories, sheep milk, maturation, smoking and how to distinguish them when buying.
Read the articleCheeses of Murcia: Queso de Murcia PDO and Murcia al Vino PDO, differences and how to choose
Guide to Murcia’s cheese PDOs: Murciano-Granadina goat milk, fresh and cured Queso de Murcia, Murcia al Vino and buying guidance.
Read the articleSpanish sheep cheeses: major PDOs, regions, styles and how to choose
Guide to Spanish sheep cheeses: Manchego, Idiazabal, Roncal, Zamorano, Torta del Casar, La Serena and other styles, with buying guidance.
Read the articleCheeses of the Balearic Islands: Mahón-Menorca PDO and a guide to island cheeses
A guide to Balearic cheese with Mahón-Menorca PDO as the protected reference: milk, maturation, island origin and buying guidance.
Read the articleSpanish cow cheeses: major PDOs, regions, styles and how to choose
Guide to Spanish cow cheeses: Galicia, Cantabria, Asturias, Mahón-Menorca, Alt Urgell and other styles, with textures and buying guidance.
Read the articleSpanish goat cheeses: major PDOs, regions, styles and how to choose
Guide to Spanish goat cheeses: Majorero, Palmero, Murcia, Murcia al Vino, Ibores, Camerano, Acehúche and other styles, with buying guidance.
Read the articlePressed cheese: what it means, how it is made and the difference between cooked and uncooked curd
What pressed cheese means, how pressing relates to whey removal and moisture, and how cooked-curd and uncooked-curd styles differ.
Read the articleLactic, enzymatic and mixed coagulation in cheese: differences and how they shape texture
A guide to milk coagulation in cheesemaking: lactic acidification, enzymatic rennet, mixed methods and their effects on curd, moisture and texture.
Read the article