{"id":4225,"date":"2018-08-28T04:12:35","date_gmt":"2018-08-28T04:12:35","guid":{"rendered":"https:\/\/soyhostelero.com\/?p=4225"},"modified":"2022-01-21T21:58:12","modified_gmt":"2022-01-21T21:58:12","slug":"tipos-de-queso","status":"publish","type":"post","link":"https:\/\/soyhoste-cp5041.wordpresstemporal.com\/soyhostelero.com\/tipos-de-queso\/","title":{"rendered":"Tipos de queso"},"content":{"rendered":"\n<p class=\"has-text-align-left\">Porque sabemos que el queso es tu perdici\u00f3n hoy traemos los <strong>Tipos de Queso<\/strong> seg\u00fan la Normativa Espa\u00f1ola de Calidad.<\/p>\n\n\n\n<p class=\"has-text-align-left\">Se clasifican seg\u00fan:<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">1. Tipo de leche<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Queso de vaca \ud83d\udc2e<\/li><li>Queso de oveja \ud83d\udc0f<\/li><li>Queso de cabra \ud83d\udc10<\/li><li>Queso de mezcla de dos o mas tipos<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">2. Contenido en grasa<\/h2>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td> 0 &#8211; 10%<\/td><td>Queso Desnatado<\/td><\/tr><tr><td>10 &#8211; 25%<\/td><td>Queso Semidesnatado<\/td><\/tr><tr><td>25 &#8211; 45%<\/td><td>Queso Graso<\/td><\/tr><tr><td>45 &#8211; 60%<\/td><td>Queso Extragraso<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\"><\/div><\/div>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"aligncenter size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/soyhostelero.com\/wp-content\/uploads\/2018\/08\/tipos-de-queso.jpg\" alt=\"Tipos de queso\" class=\"wp-image-4227\" width=\"480\" height=\"269\" srcset=\"https:\/\/soyhoste-cp5041.wordpresstemporal.com\/soyhostelero.com\/wp-content\/uploads\/2018\/08\/tipos-de-queso.jpg 640w, https:\/\/soyhoste-cp5041.wordpresstemporal.com\/soyhostelero.com\/wp-content\/uploads\/2018\/08\/tipos-de-queso-300x168.jpg 300w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/figure><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">3. Seg\u00fan su maduraci\u00f3n<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li style=\"text-align:left;\"><strong>Queso fresco<\/strong>. No requiere ning\u00fan tipo de maduraci\u00f3n. Una vez fabricado se puede consumir.<\/li><li style=\"text-align:left;\"><strong>Queso blanco pasteurizado<\/strong>. A partir de un queso fresco al cual el co\u00e1gulo obtenido se pasteriza, y esta listo para consumir.<\/li><li style=\"text-align:left;\"><strong>Queso madurado<\/strong>. Una vez fabricado ha de mantenerse durante un tiempo a temperatura y condiciones especiales. Su clasificaci\u00f3n es:<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table class=\"has-fixed-layout\"><thead><tr><th class=\"has-text-align-center\" data-align=\"center\">Maduraci\u00f3n m\u00ednima<\/th><\/tr><\/thead><tbody><tr><td class=\"has-text-align-center\" data-align=\"center\"><p align=\"center\">7 d\u00edas<\/p><\/td><td>Tierno <\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">35 d\u00edas <\/td><td> Semicurado <\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\"> 105 d\u00edas <\/td><td> Curado <\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\"> 180 d\u00edas <\/td><td> Viejo <\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\"> 270 d\u00edas <\/td><td> A\u00f1ejo <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<ul class=\"wp-block-list\"><li style=\"text-align:left;\"><strong>Queso madurado con moho<\/strong>. Madura gracias al desarrollo de moho en su interior, en la superficie o en ambas partes. Por ejemplo, los quesos azules.<\/li><\/ul>\n\n\n\n<h3 class=\"has-text-align-left wp-block-heading\">Quesos Fundidos<\/h3>\n\n\n\n<p class=\"has-text-align-left\">Quesos obtenidos por la molturaci\u00f3n, mezcla, fusi\u00f3n y emulsi\u00f3n de una o m\u00e1s variedades de queso, a los que se les puede a\u00f1adir, o no, leche, productos l\u00e1cteos u otros productos alimenticios.<\/p>\n\n\n\n<p>\u00bfCu\u00e1l es tu favorito?. Deja en comentarios el que mas te gusta, su marca, origen&#8230; lo que quieras! \ud83d\ude09<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Interesante informaci\u00f3n sobre tipos y clasificaci\u00f3n de quesos<\/p>\n","protected":false},"author":1,"featured_media":4226,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[90,115],"class_list":["post-4225","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentacion","tag-leche","tag-queso"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tipos de queso - Soy Hostelero<\/title>\n<meta name=\"description\" content=\"Todos los tipos de queso seg\u00fan Normativa Oficial\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.soyhostelero.com\/tipos-de-queso\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tipos de queso - 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