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Difference between revisions of "Cacioricotta fresca (Lenolese) cheese"
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| − | {{ | + | [[Image:Cacioricotta fresca (Lenolese) cheese.jpg|thumb|300px|right|Cacioricotta fresca (Lenolese) cheese]] |
| + | Cacioricotta fresca Lenolese is a mixed [[Milk|milk]] [[Cheese|cheese]] from Lenola in the Lazio region of [[Italy]] which is produced all year round. The [[Milk|milk]] is sourced from the areas of Frosinone, Lenola, Sgurgola and Amaseno and is made up as follows: 30-40% [[Ewes' milk|ewes' milk]], 30% [[Goats' milk|goats' milk]], 20% [[Cows' milk|cows' milk]] and 15% [[Buffalo|buffalo]] milk. | ||
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| + | The [[Milk|milk]] is [[Pasteurised milk|pasteurised milk]] at 88 [[Degrees|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|curd]] is cut into large pieces, drained and placed into moulds. It is [[Salted|salted]] and after an hour it is ready for consumption. . | ||
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| + | {{CheeseContact}} | ||
| + | [[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]] | ||
| + | [[Category:Mixed milk cheeses]] | ||
| + | [[Category:Italian cheeses]] | ||
| + | [[Category:Lazio cheeses]] | ||
Latest revision as of 11:31, 7 August 2012
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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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