Caciotta
Best known for his first appearance in Italy 's gastronomic guide of TCI in 1931, the Caciotta flower is a traditional cheese or cottage cheese , made from the best milk of cattle grazing in the spring.
It is a cheese of great value, particularly appreciated by the Umbrians , formerly of bovine milk it saw very little, because the local breeds were more flesh and work , which does not give milk.
The cheese is packaged in flower fresh cheeses , delicate flavor and aroma derived from whole milk straight from the cow and can be consumed in many ways : as part of an appetizer to the umbra, as a main dish , along with salads and good bread baked in a wood , as a dessert or a snack , made with thin slices to fill a sandwich.
Another combination is very popular cake stuffed with slices of Caciotta text , along with wild greens of the field.
In the gastronomic tradition , the finest flower cheese is produced in the Iian of Chiavano , near Cascia , conferred by the aroma from the pastures of the area.
Stuffed cheese
Cutting cheese produced with milk from sheep or cow in the form of variable weight between 1-3 kg , with the addition of different ingredients such as truffles , red pepper, olives , herbs , onion, garlic.
The milk is first pasteurized at a temperature of 70 ° C , when the temperature drops to 36 ° c is added to the natural rennet and following clot we proceed to the breaking of the curd with a skimmer hand .
After pinning are added to the curd ingredients for the topping , pasteurized salting the previous day.
YES proceed to the arrangement of the baskets (circles forming ) , then dry room and it provides the elimination of serum with steam for 1 hour. The next day the forms are put in cold storage at 7 ° C , where they remain for a period of about 30 days to mature.
During this phase the cheese is regularly turned and checked , and the appearance of the first mold forms of 1-3 kg in weight , they are washed with water and salt.
Raviggiolo
Fresh cheese made from whole cow's milk, soft, creamy, rich brew, the taste is sweet and milky white color.
After pasteurization at 72 ° c the milk passes into the polyvalent and when it is at a temperature of about 36 ° c is added the ferments and rennet.
After the curd is broken, it eliminates the serum through a gentle stewing. Is slightly lounge, and collects the product molds 250 grams, which give it a characteristic shape of a scallop.
The cheese is now offered for sale and must be maintained at a temperature of 4 ° c. The freshness of the product limits the shelf life to 7-10 days.