The milking period is comprised between November and June, when the milk has a higher percentage of fat and protein. The initial tests, cryoscopy and acidity, are carried out in our plant immediately after arrival and if the results are favourable the milk undergoes a process of transformation within twenty-four hours. The working process consists in bringing the raw material to a temperature of 38° C, adding milk enzymes and rennet, and proceeding to break the curd into grains, with subsequent pouring into moulds. The shapes are immediately turned over in the same containers and brought to a temperature of 38° C in the steaming room, where they remain for about four hours. They are then transferred into a resting room for another 12 hours and finally are salted manually. The cheese remains in the drying room for a minimum period of 60 days before being destined for sale, after laboratory analysis of the finished product. The forms are cylindrical, with a basket weave pattern rind and of different weights (600gr – 1200 gr – 5000 gr – 10.000 gr), with a homogeneous and compact paste. It has a thin layer of exterior mould that is covered with olive oil. We suggest you accompany this cheese with some excellent bergamot jam or honey and a full-bodied red wine.
|Energy values||KJ kcal||1757 420|
|Total Fats - Satured fats||gg||37,06--|
|Carbohydrate - Sugars||gg||0,60 -|
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