Cascio Pecorino lievito cheese
Cascio pecorino lievito is asemi-hard, unpasteurised ewes' milk cheese produced in the province of Macerata near the Monti Sibillini in the Italian region of Marche. The milk is curdles with kid or lamb rennet.
The milk is heated to 35°C, the rennet (already dissolved in warm water and filtered) is added and after 30 minutes the curd is cut. After draining, the curd are placed into moulds and is salted in cured in the cool for 20-30 days. Each cheese weighs 1.5kg, is white in colour and has widespread holes.
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