the elaboration of
Artisanal Cheese
Título 1
In this activity you will discover how one of the best cheeses in the world is produced,
through a 360-degree virtual reality visit to your factory.
Click here to start
+ INFO
QUIZ
introducTiOn
navIgaTE
Introduction
"Villarejo Cheese Factory",
In this activity, we want to take you to the "Villarejo Cheese Factory", a company in the province of Cuenca that has received several awards for its cheeses, some worldwide.
Together we will discover the process of making Artisanal Cheese.
Do you want to come with us?
QUIZ
INTRODUCTION
NAVIGATE
Introduction
Cheese production goes through 7 processes, once the milk is collected, which can be cow, sheep, goat, a mixture of several, etc. Do you want to know them? Well, click on ...
LEARN
QUIZ
INTRODUCTION
NAVIGATE
Introduction
Third step
Second step
Fourth step
First step
Cheese production goes through 7 processes, once the milk is collected, which can be cow, sheep, goat, a mixture of several, etc.
Do you want to know them? Well, click on ...
Milk is stirred
Natural rennet is added and the milk coagulates
Desuered and molded
Sanitization and pasteurization
+info
+info
+info
+info
continuar
QUIZ
INTRODUCTION
NAVIGATE
Introduction
Sixth step
Fifth step
Seventh step
Cheese production goes through 7 processes, once the milk is collected, which can be cow, sheep, goat, a mixture of several, etc.
Do you want to know them? Well, click on ...
Pressing the cheese
Cheese salting
Fermentation and maturation
+info
+info
+info
Watch the whole process vídeo
QUIZ
INTRODUCTION
NAVIGATE
Denomination of origin
The Denomination of Origin "Queso Manchego" identifies and protects the cheeses made under strict quality conditions and a detailed production process used by most of the cheese factories in Castilla-La Mancha.
Find out all the details about it in the video and website that we offer you below.
QUIZ
INTRODUCTION
NAVIGATE
The Manchega Sheep
There are two varieties of La Mancha sheep, according to their coat: one white, with depigmented mucous membranes, which is the most numerous; and another black, with light spots on the head and distal parts of its anatomy.The variety, however, does not establish quality differences in the milk they produce.
QUIZ
INTRODUCTION
NAVIGATE
Navigate in 360º
Now is the time to freely browse the Artisan Cheese Factory. Let yourself be surprised by all the machinery, which coexists with the traditional process of making the tastiest Manchego cheese.
Throughout the navigation you will find interactive labels with information that you should not miss.
NAVEGAR
QUIZ
INTRODUCTION
NAVIGATE
Check what you have learned
It is time to check everything you have learned, are you ready to show all your knowledge?
You just have to click on and ...
The adventure will begin!
PLAY
QUIZ
INTRODUCTION
NAVIGATE
Select a game
CHECK WHAT YOU HAVE LEARNED ...
* Clic para ampliar
There will be five questions
READY?
Which animal does the cheese with D.O. Manchego cheese come from?
Cow
Sheep
Goat
GOOD!
The cheese of the Denomination of Origin "Queso Manchego" is made with sheep's milk from the La Mancha breed, with a minimum maturation of 30 days for cheeses made with pasteurized milk weighing equal to or less than 1.5 kg. For the rest of the formats, minimum maturity of 60 days.
Next question
NO!
Try again
What is the minimum time that should be used to cure the cheese?
45 days
14 days
30 days
GOOD!
The maturation of the cheeses lasts no less than 30 days for cheeses less than 1.5 kg and 60 days for greater weights, counted from the date of molding, applying during this period the necessary turning and cleaning practices until the cheese reaches its peculiar characteristics.
Next question
NO!
Try again
If we proceed to the salting of the cheese with brine, how many hours can we use at most?
5 days
6 hours
48 hours
GOOD!
When we salt the cheese by immersion in brine, the duration of this phase will be a minimum of 5 hours and a maximum of 48 hours.
Next question
NO!
Try again
For Manchego Cheese, at what stage of the process is the cheese given a serial number?
In the packaging phase
In the pressing or molding phase
In the store itself
GOOD!
For Manchego Cheese, in the pressing phase, or in the molding phase, the identifying casein plate with the number and a series (consisting of five digits and two capital letters respectively) will be applied (in a centered way)
that will allow to identify each piece individually.
Next question
NO!
Try again
With what kind of movements is the curd "cut"?
Fast
It is not cut
Slow
GOOD!
The curd obtained is subjected to successive cuts, at the discretion of the producer.
The ideal time to cut will be made when the curd has the right consistency. The movements of the cutting elements will be slow
and the cutting surface as fine and sharp as possible.
Return to menu
NO!
Try again
Spin that wheel!
WHEEL OF QUESTIONS
Check what you have learned about making artisanal cheese
0 POINTS
FOR 25 POINTS
With what ingredient can milk be coagulated?
Natural rennet
Sugar
Flour
25 POINTS
CORRECT!
Keep spinning the wheel!
CORRECT!
25 POINTS
FOR 100 POINTS
In making cheese, what is the name of milk when it has not been heated over 40 degrees?
Skimmed milk
Pasteurized milk
Raw milk
125 POINTS
CORRECT!
Keep spinning the wheel!
125 POINTS
FOR 75 POINTS
What name does the Denomination of Origin receive for the cheese of our region?
D. O. Queso Castellano
D. O. Queso Curado
D. O. Queso Manchego
200 POINTS
CORRECT!
Keep spinning the wheel!
200 POINTS
FOR 250 POINTS
At what temperature is Pasteurized Milk heated?
At 61-63º C for 30 seconds
At 61-63º C for 30 minutes
At 72-76º C for 5 seconds
450 POINTS
CORRECT!
Keep spinning the wheel!
450 POINTS
FOR 50 POINTS
Where does the best cheese in the world come from according to the Lyon contest (December 2020)?
Villarejo de Fuentes Cheese Factory
Fuentesbuenas cheese factory
Ossera cheese factory
500 POINTS
CORRECT!
Keep spinning the wheel!
500 POINTS
FOR 500 POINTS
What variety of Manchega Sheep produces a higher quality milk?
The white Manchega Sheep
They are both the same
The black Manchega Sheep
1000 POINTS
CONGRATULATIONS!
Choose your prize:
Box
Pet
Trip
1000 POINTS
CONGRATULATIONS!
Choose your prize:
Pet
Box
Trip
1000 POINTS
CONGRATULATIONS!
Choose your prize:
Box
Pet
Trip
the box is empty
1000 POINTS
CONGRATULATIONS!
Choose your prize:
Pet
Box
Trip
TRY AGAIN!
TRY AGAIN!
TRY AGAIN!
TRY AGAIN!
TRY AGAIN!
TRY AGAIN!
The elaboration of Artisanal Cheese - ENGLISH
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Transcript
the elaboration of Artisanal Cheese
Título 1
In this activity you will discover how one of the best cheeses in the world is produced, through a 360-degree virtual reality visit to your factory.
Click here to start
+ INFO
QUIZ
introducTiOn
navIgaTE
Introduction
"Villarejo Cheese Factory",
In this activity, we want to take you to the "Villarejo Cheese Factory", a company in the province of Cuenca that has received several awards for its cheeses, some worldwide. Together we will discover the process of making Artisanal Cheese. Do you want to come with us?
QUIZ
INTRODUCTION
NAVIGATE
Introduction
Cheese production goes through 7 processes, once the milk is collected, which can be cow, sheep, goat, a mixture of several, etc. Do you want to know them? Well, click on ...
LEARN
QUIZ
INTRODUCTION
NAVIGATE
Introduction
Third step
Second step
Fourth step
First step
Cheese production goes through 7 processes, once the milk is collected, which can be cow, sheep, goat, a mixture of several, etc. Do you want to know them? Well, click on ...
Milk is stirred
Natural rennet is added and the milk coagulates
Desuered and molded
Sanitization and pasteurization
+info
+info
+info
+info
continuar
QUIZ
INTRODUCTION
NAVIGATE
Introduction
Sixth step
Fifth step
Seventh step
Cheese production goes through 7 processes, once the milk is collected, which can be cow, sheep, goat, a mixture of several, etc. Do you want to know them? Well, click on ...
Pressing the cheese
Cheese salting
Fermentation and maturation
+info
+info
+info
Watch the whole process vídeo
QUIZ
INTRODUCTION
NAVIGATE
Denomination of origin
The Denomination of Origin "Queso Manchego" identifies and protects the cheeses made under strict quality conditions and a detailed production process used by most of the cheese factories in Castilla-La Mancha. Find out all the details about it in the video and website that we offer you below.
QUIZ
INTRODUCTION
NAVIGATE
The Manchega Sheep
There are two varieties of La Mancha sheep, according to their coat: one white, with depigmented mucous membranes, which is the most numerous; and another black, with light spots on the head and distal parts of its anatomy.The variety, however, does not establish quality differences in the milk they produce.
QUIZ
INTRODUCTION
NAVIGATE
Navigate in 360º
Now is the time to freely browse the Artisan Cheese Factory. Let yourself be surprised by all the machinery, which coexists with the traditional process of making the tastiest Manchego cheese. Throughout the navigation you will find interactive labels with information that you should not miss.
NAVEGAR
QUIZ
INTRODUCTION
NAVIGATE
Check what you have learned
It is time to check everything you have learned, are you ready to show all your knowledge? You just have to click on and ... The adventure will begin!
PLAY
QUIZ
INTRODUCTION
NAVIGATE
Select a game
CHECK WHAT YOU HAVE LEARNED ...
* Clic para ampliar
There will be five questions
READY?
Which animal does the cheese with D.O. Manchego cheese come from?
Cow
Sheep
Goat
GOOD!
The cheese of the Denomination of Origin "Queso Manchego" is made with sheep's milk from the La Mancha breed, with a minimum maturation of 30 days for cheeses made with pasteurized milk weighing equal to or less than 1.5 kg. For the rest of the formats, minimum maturity of 60 days.
Next question
NO!
Try again
What is the minimum time that should be used to cure the cheese?
45 days
14 days
30 days
GOOD!
The maturation of the cheeses lasts no less than 30 days for cheeses less than 1.5 kg and 60 days for greater weights, counted from the date of molding, applying during this period the necessary turning and cleaning practices until the cheese reaches its peculiar characteristics.
Next question
NO!
Try again
If we proceed to the salting of the cheese with brine, how many hours can we use at most?
5 days
6 hours
48 hours
GOOD!
When we salt the cheese by immersion in brine, the duration of this phase will be a minimum of 5 hours and a maximum of 48 hours.
Next question
NO!
Try again
For Manchego Cheese, at what stage of the process is the cheese given a serial number?
In the packaging phase
In the pressing or molding phase
In the store itself
GOOD!
For Manchego Cheese, in the pressing phase, or in the molding phase, the identifying casein plate with the number and a series (consisting of five digits and two capital letters respectively) will be applied (in a centered way) that will allow to identify each piece individually.
Next question
NO!
Try again
With what kind of movements is the curd "cut"?
Fast
It is not cut
Slow
GOOD!
The curd obtained is subjected to successive cuts, at the discretion of the producer. The ideal time to cut will be made when the curd has the right consistency. The movements of the cutting elements will be slow and the cutting surface as fine and sharp as possible.
Return to menu
NO!
Try again
Spin that wheel!
WHEEL OF QUESTIONS
Check what you have learned about making artisanal cheese
0 POINTS
FOR 25 POINTS
With what ingredient can milk be coagulated?
Natural rennet
Sugar
Flour
25 POINTS
CORRECT!
Keep spinning the wheel!
CORRECT!
25 POINTS
FOR 100 POINTS
In making cheese, what is the name of milk when it has not been heated over 40 degrees?
Skimmed milk
Pasteurized milk
Raw milk
125 POINTS
CORRECT!
Keep spinning the wheel!
125 POINTS
FOR 75 POINTS
What name does the Denomination of Origin receive for the cheese of our region?
D. O. Queso Castellano
D. O. Queso Curado
D. O. Queso Manchego
200 POINTS
CORRECT!
Keep spinning the wheel!
200 POINTS
FOR 250 POINTS
At what temperature is Pasteurized Milk heated?
At 61-63º C for 30 seconds
At 61-63º C for 30 minutes
At 72-76º C for 5 seconds
450 POINTS
CORRECT!
Keep spinning the wheel!
450 POINTS
FOR 50 POINTS
Where does the best cheese in the world come from according to the Lyon contest (December 2020)?
Villarejo de Fuentes Cheese Factory
Fuentesbuenas cheese factory
Ossera cheese factory
500 POINTS
CORRECT!
Keep spinning the wheel!
500 POINTS
FOR 500 POINTS
What variety of Manchega Sheep produces a higher quality milk?
The white Manchega Sheep
They are both the same
The black Manchega Sheep
1000 POINTS
CONGRATULATIONS!
Choose your prize:
Box
Pet
Trip
1000 POINTS
CONGRATULATIONS!
Choose your prize:
Pet
Box
Trip
1000 POINTS
CONGRATULATIONS!
Choose your prize:
Box
Pet
Trip
the box is empty
1000 POINTS
CONGRATULATIONS!
Choose your prize:
Pet
Box
Trip
TRY AGAIN!
TRY AGAIN!
TRY AGAIN!
TRY AGAIN!
TRY AGAIN!
TRY AGAIN!