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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.