Cacioricotta fresca (Lenolese) cheese
Cacioricotta fresca Lenolese is a mixed milk cheese from Lenola in the Lazio region of Italy which is produced all year round. The milk is sourced from the areas of Frosinone, Lenola, Sgurgola and Amaseno and is made up as follows: 30-40% ewes' milk, 30% goats' milk, 20% cows' milk and 15% buffalo milk.
The milk is pasteurised milk at 88 degrees, cooled and then brought to a temperature of 35-36 degrees. Rennet is then added and it coagulates in half an hour. The curd is cut into large pieces, drained and placed into moulds. It is salted and after an hour it is ready for consumption. .
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