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Murianengo cheese: Difference between revisions
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|title=Murianengo cheese suppliers, pictures, product info | |||
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|description=Region: PiemonteMilk: Cow, mixedDefinition: Fresh, marbled, mature cheese.Raw material: Cow’s milk mixed (not always) with ewes. | |||
|og:image=https://www.cookipedia.co.uk/wiki/images/a/ad/Murianengo_cheese.jpg | |||
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[[Image:Murianengo cheese.jpg|thumb|300px|right|Murianengo cheese]] | [[Image:Murianengo cheese.jpg|thumb|300px|right|Murianengo cheese]] | ||
'''Region''': Piemonte | '''Region''': Piemonte | ||
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'''Production technique''': ''Single-[[Curd|curd]] variety''. The evening [[Milk|milk]] yield is partially skimmed and then mixed with the [[Whole milk|whole milk]] from the morning yield. The milk is coagulated at 30 – 35 °C in around 40 minutes. The [[Curds|curds]] are then broken, first into large lumps and then small pieces of 1 – 3 cm. | '''Production technique''': ''Single-[[Curd|curd]] variety''. The evening [[Milk|milk]] yield is partially skimmed and then mixed with the [[Whole milk|whole milk]] from the morning yield. The milk is coagulated at 30 – 35 °C in around 40 minutes. The [[Curds|curds]] are then broken, first into large lumps and then small pieces of 1 – 3 cm. | ||
They are then left to stand for 10 – 15 minutes after which the [[Curds|curds]] are extracted from the [[Whey|whey]], placed in cloths and left to [[Ferment|ferment]] for about one hour. Immediately after, [[Salt|salt]] is mixed into the curds (5 kg of salt to 10 quarts of [[Milk|milk]]). The curds are again wrapped in cloth and placed in moulds. They are left for 24 hours at a temperature of 20-24°C, during which they are turned 2-3 times. The curds are then removed from the moulds, placed on wooden boards, dry-[[Salted|salted]] and left for 3-4 days. After this, the [[Cheese|cheese]] is stored in maturing rooms. The product is ready to eat after at least 4 months of | They are then left to stand for 10 – 15 minutes after which the [[Curds|curds]] are extracted from the [[Whey|whey]], placed in cloths and left to [[Ferment|ferment]] for about one hour. Immediately after, [[Salt|salt]] is mixed into the curds (5 kg of salt to 10 quarts of [[Milk|milk]]). The curds are again wrapped in cloth and placed in moulds. They are left for 24 hours at a temperature of 20-24°C, during which they are turned 2-3 times. The curds are then removed from the moulds, placed on wooden boards, dry-[[Salted|salted]] and left for 3-4 days. After this, the [[Cheese|cheese]] is stored in maturing rooms. The product is ready to eat after at least 4 months of ageing and not more than 7 months. Perforation is not obligatory as natural cracks in the rind allow air to enter into the cheese. In any case, this would be carried out 20 days after preparation. | ||
''Double-[[Curd|curd]] variety'': the [[Curds|curds]] are mixed with those produced the previous day. | ''Double-[[Curd|curd]] variety'': the [[Curds|curds]] are mixed with those produced the previous day. | ||