Queijos de Portugal à Prova em Tondela

11 Outubro, 2017 admin Gourmet 54
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A 9ª edição do Concurso Queijos de Portugal, uma referência nacional que premeia, todos os anos, o que de melhor se faz na área da indústria de lacticínios, dará a conhecer no final do mês, os grandes vencedores. Amanhã, dia 12 e na sexta, dia 13, irão decorrer as provas nas instalações da ALS Controlvet/ Fullsense, em Tondela.

A cerimónia de entrega de prémios do Concurso Queijos de Portugal terá lugar na FIL- Parque das Nações, em Lisboa, no dia 30 de Outubro, às 15H30, no decorrer do evento Grandes Esconhas – Vinhos & Sabores, que se realizará entre os dias 27 e 30 de Outubro.

À semelhança de anos anteriores os queijos a concurso serão alvo de uma avaliação objectiva e técnica por parte de provadores especialistas, uma tarefa de peso. Na primeira edição estiveram 57 marcas a concurso, inseridas em quatro categorias (Flamengo, Ovelha, Cabra e Mistura). Oito anos volvidos, ou seja, na edição de 2016, já noutro formato, o desafio contou com a participação de 59 empresas (27 associadas e 32 não associadas da ANIL), 20 categorias e 206 queijos a Concurso, o que denota a importância que tem vindo a granjear no panorama nacional.

E, este ano, a ANIL (Associação Nacional dos Industriais de Lacticínios ) decidiu apresentar uma nova categoria: ‘Queijo Fresco Atabafado’. Com origem maioritariamente alentejana e algarvia, este é um queijo fresco produzido com leite de cabra ou mistura de leite de cabra e vaca, que foi submetido a tratamento térmico superior ao da pasteurização. São, sem dúvida, fortes razões para visitar o evento e provar também estes tesouros gastronómicos.

Concurso Queijos de Portugal 2017

Categorias de Queijo

Queijo Fresco de Vaca Queijo produzido com leite pasteurizado, por coagulação láctica, ou enzimática ou por acção conjunta, não curado
de Ovelha Queijo produzido com leite pasteurizado de ovelha, por coagulação láctica, ou enzimática ou por acção conjunta, não curado
de Cabra Queijo produzido com leite pasteurizado de cabra, por coagulação láctica, ou enzimática ou por acção conjunta, não curado
Mistura Queijo produzido com mistura de leites, pasteurizado, por coagulação láctica, ou enzimática ou por acção conjunta, não curado
Atabafado Queijo produzido com leite de cabra ou mistura de leite de cabra e vaca, submetido a tratamento térmico superior ao da pasteurização, por coagulação láctica, ou enzimática ou por acção conjunta, não curado.”
Requeijão de Vaca Produto obtido pela coagulação por aquecimento do soro de queijo
de Ovelha Produto obtido pela coagulação por aquecimento do soro de queijo de ovelha
de Cabra Produto obtido pela coagulação por aquecimento do soro de queijo de cabra
Mistura Produto obtido pela coagulação por aquecimento da mistura de soros de queijo
Queijo Flamengo Queijo curado produzido de acordo com a NP 1920:1985
Queijo de Vaca Cura normal Queijo produzido com leite de vaca cru ou pasteurizado até 60 dias de cura.
Cura prolongada Queijo produzido com leite de vaca, cru ou pasteurizado, com mais de 60 dias de cura.
Queijo Ilha Queijo curado produzido de acordo com a NP 2305:1988, com mais de 90 dias de cura
Queijo de Ovelha Cura normal Queijo produzido com leite de ovelha, cru ou pasteurizado, até 60 dias de cura.
Cura prolongada Queijo produzido com leite de ovelha, cru ou pasteurizado, com mais de 60 dias de cura.
Queijo de Cabra Cura normal Queijo produzido com leite de cabra, cru ou pasteurizado, até 60 dias de cura.
Cura prolongada Queijo produzido com leite de cabra, cru ou pasteurizado, com mais de 60 dias de cura.
Queijo Mistura Cura normal Queijo produzido com mistura de leites, cru ou pasteurizado, até 60 dias de cura.
Cura prolongada Queijo produzido com mistura de leites, cru ou pasteurizado, com mais de 60 dias de cura.
Queijos para Barrar Pastas ou cremes de queijo fresco, curado, fundido ou de requeijão para barrar simples ou adicionados de ingredientes alimentares diferenciadores, de que são exemplos: especiarias, vegetais, fruta e seus preparados, entre outros.
Novos Sabores Queijo fresco, curado ou fundido aos quais foram adicionados ingredientes alimentares diferenciadores, de que são exemplos: especiarias, vegetais, fruta e seus preparados, entre outros.

 Fotos: DR., Divulgação

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