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Difference between revisions of "Cascio Pecorino lievito cheese"
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| + | ==Cascio Pecorino lievito cheese - General information== | ||
| + | [[Image:Cascio Pecorino lievito cheese.jpg|thumb|300px|right|Cascio Pecorino lievito cheese]] | ||
| + | Cascio [[Pecorino|pecorino]] lievito is asemi-hard, [[Unpasteurised|unpasteurised]] [[Ewes' milk cheese|ewes' milk cheese]] produced in the province of Macerata near the Monti Sibillini in the [[Italian]] region of Marche. The [[Milk|milk]] is curdles with kid or [[Lamb|lamb]] [[Rennet|rennet]]. | ||
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| + | The [[Milk|milk]] is heated to 35°C, the [[Rennet|rennet]] (already dissolved in warm water and filtered) is added and after 30 minutes the [[Curd|curd]] is cut. After draining, the curd are placed into moulds and is [[Salted|salted]] in [[Cured|cured]] in the cool for 20-30 days. Each [[Cheese|cheese]] weighs 1.5kg, is white in colour and has widespread holes. | ||
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| + | [[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]] | ||
| + | [[Category:Ewes' milk cheeses]] | ||
| + | [[Category:Italian cheeses]] | ||
| + | [[Category:Marche cheeses]] | ||
Revision as of 16:16, 14 January 2012
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Cascio Pecorino lievito cheese - General information
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.
