Microbiology and biochemistry of cheeses with appélation d'origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milks

Abstract

To support legal protection with objective technical data and to promote enforcement of high quality standards a few European countries have created Appélation d'Origine Protegées. This paper reviews and updates fundamental and applied aspects encompassing microbiological and biochemical characteristics of traditional cheeses with Appélation d'Origine Protegée manufactured in the Iberian Peninsula from ovine, caprine, or both milks. Ovine and caprine cheeses with Appélation d'Origine Protegée from Portugal and Spain can be divided into four distinct groups based on milk source and rennet type: 1) Azeitão, Castelo Branco, Évora, Nisa, Serpa, Serra da Estrela, and La Serena cheeses are manufactured with raw ovine milk and coagulated via plant rennet; 2) Terrincho, Idiazábal, Manchego, Roncal, and Zamorano cheeses are manufactured with raw ovine milk and coagulated via animal rennet; 3) Cabra Transmontano and Majorera are manufactured with raw caprine milk and coagulated via animal rennet; and 4) Amarelo da Beira Baixa, Picante da Beira Baixa, and Rabaçal are manufactured with mixtures of raw ovine and caprine milks and coagulated via animal rennet.