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Formaggio in crema cheese: Difference between revisions
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|title=Formaggio in crema cheese suppliers, pictures, product info | |||
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|description=Region: PiemonteMilk: GoatRaw material: Whole goats' milk from the Saanen breed, rennet, salt. Characteristics: Creamy cheese. Production.. | |||
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[[Image:Formaggio in crema cheese.jpg|thumb|200px|right|Formaggio in crema cheese]] | [[Image:Formaggio in crema cheese.jpg|thumb|200px|right|Formaggio in crema cheese]] | ||
'''Region''': Piemonte | '''Region''': Piemonte | ||
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'''Production technique''': For every [[Milk|milk]] yield, [[Curds|curds]] are produced by natural acidic coagulation, a slow process which takes about two days with the aid of only a small quantity of kid [[Rennet|rennet]]. The curds are gently drained on fine cloths with the addition of 1% of [[Salt|salt]]. | '''Production technique''': For every [[Milk|milk]] yield, [[Curds|curds]] are produced by natural acidic coagulation, a slow process which takes about two days with the aid of only a small quantity of kid [[Rennet|rennet]]. The curds are gently drained on fine cloths with the addition of 1% of [[Salt|salt]]. | ||
''' | '''Ageing''': Not necessary but the [[Cheese|cheese]] can be eaten up to 2-3 weeks after production. The more mature the product, the more it loses its acidity. | ||
'''Reference''': '''[http://alpinetgheep-prodotti.uniud.it/Home-page.1.0.html?&no_cache=1&L=1 Alpinet Gheep]''' | '''Reference''': '''[http://alpinetgheep-prodotti.uniud.it/Home-page.1.0.html?&no_cache=1&L=1 Alpinet Gheep]''' | ||