Caciotta del Montefeltro cheese
The milk coagulates in 20-30 minutes and after cutting the curd, the mass is put into moulds and pressed the palms of the hands to facilitate the draining of the whey. Salting is then carried out by placing dry cheeses in salt and turning them every 12 hours up to a maximum of two days at the end of which, they are scalded with boiling whey for a few minutes and then wiped with a cotton cloth. The cheeses are then matured for 15-20 days in a cool environment with medium humidity, where the cheeses are washed with water every other day.
In the area of Montefeltro the caciotta is aged for a period varying from two to six months. In the same area wooden barrels, wooden chests, tubs, or terracotta pots, seasoned with walnut leaves in layers are also used to mature the cheeses (for at least 40 days). The finished product comes in a convex cylindrical shape with a weight of 700g to 2 kg, height 4-7 cm, 10-22 cm diameter. The rind is dark ivory coloured (mottled with brown in the case of the use of walnut leaves), the interior is compact (with a few cracks in the area of Montefeltro, more holes in the Fermano area where the product is consumed fresh). The flavour varies depending on the area and ranging from sweet-sour (if made in Fermano) to mellow and saltier (Montefeltro).
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