Formaggella uso monte cheese
Characteristics: Height: 5 cm; diameter: 20-25 cm; form: cylindrical; rind: firm, yellow-grey colour; flavour: strong with advanced aging.
Production area: The mountains and foothills of Lombardy.
Breeding method: Mountain grazing.
Production technique: The milk is heated to 35-36°C and rennet is added. Coagulation takes about 30 minutes and then the curds are broken. During this phase, the curds are reheated to 37-38°C, stirred continuously and broken into nut-sized pieces. The curds are left to stand, submerged in the whey for about 15 minutes, at which point they are extracted and pressed into square moulds or skimming dishes. When the product is solid enough, it is cut into its characteristic triangular shape. The cheese is dry-salted with kitchen salt or steeped in brine. It ripens in about 30 days, in mountain “casere".
Maturing: up to about 60 days.
Reference: Alpinet Gheep
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For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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