Formaggi

Fiordilatte

Fiordilatte

MILK:
90% Cow milk, 10% Sheep milk
TIPOLOGY:
Fresh cheese
CERTIFICATE OF QUALITY:
Organic
AGEING:
1 day
WEIGHT:
125 gr
DIMENSION:
Round shape
PRODUCTION:
All year long

Processing characteristics

The processing is the result of an innovative improvement on a long-standing traditional recipe added. In fact we use in addition to the classic cow's milk a 10% sheep's milk which gives the product a special flavor. After being pasteurized, are inserted in the milk ferments and rennet: the curd is broken to the size of a walnut. Following the serum is separated and is given the form to cheese. After 3-4 hours, reached the 4.9 pH, the curd is put into the slicing then into the spinner with boiling water. Finally, when the paste row, is put into the printer and then in cold water.

Visual inspection:

White surface and white dough.

Olfactory

The smell is very intense with a hint of cream.

Taste

The flavor is sweet at the beginning and distinct at the end; perceptions in the mouth are rich and intense.

Matching

It is a simple and wondering cheese. Perfect for everyday meal, also a great addition to a green salad with tomatoes and cucumber and a glass of white wine Parrina Bianco D.O.C.

Optimal conservation

The cheese should be kept in ventilated refrigerator at 4°C.

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