100% Cow Milk
Medium seasoned caciotta
CERTIFICATE OF QUALITY:
0,5 kg – 1,5 kg
9,5 x 17,5 cm – 13 x 3 - round shape
All year long
After being pasteurized, are inserted in cow's milk ferments and rennet: the curd is broken to the size of 1 x 1 cm. Following the serum is separated and is given the form to cheese and is added the mould Penicillium Candidum. The form is then is left to age for 7-8 days days in the cell at 20° C. After this period are placed in cellophane where they mature at 13° C for another 10 days.
Homogeneous and compact rind; thin skin is white and elastic.
Hints of cut grass and lactic notes.
The flavor is delicate, the cow's milk is well balanced with the taste of Penicillium Candidum. The dough is soft.
Excellent with a glass of Ansonica Parrina D.O.C, very suitable on the grill, in the frying pan, in the oven and accompanied by ham.
The cheese should be kept in ventilated refrigerator at 4°C. Once engraved the shape, the interior must remain in contact with a transparent plastic film to be changed every 5 days. The cheese can not be frozen or maintained at temperatures above 10°C.PDFをダウンロード