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[[Image:Monte Baldo e Monte Baldo primo fiore cheese.jpg|thumb|300px|right|Monte Baldo e Monte Baldo primo fiore cheese]]
Monte Baldo and Monte Baldo primo fiore are a semi-hard, semi-skimmed, semi-cooked [[Cows' milk cheeses|cows' milk cheeses]] from Mori, Brentonico, Ala, Avio, Nago and Torbole in the [[Italian]] region of Trentino-Alto Adige.  The difference between the two [[Cheeses|cheeses]] is that the latter is produced from [[Milk|milk]] obtained when [[Cows|cows]] are fed mainly on pasture with [[Herbs|herbs]] and flowers. This food has a high content of carotene and gives the product its characteristic yellow colour. 

The [[Milk|milk]] is from two milkings is placed in the vat, slowly heated up to 35-37°C, and bovine [[Rennet|rennet]] is then added.  Coagulation occurs in 35 to 45 minutes. The very firm [[Curd|curd]] is cut to the size of  [[Lentils|lentils]] and and the subsequent semi-cooking at 44-47°C lasts 20 to 30 minutes. The [[Curd|curd]] is allowed to settle on the bottom, where it stays for 30 to 45 minutes.  The curd [[Strained|strained]] into wooden moulds lined with canvas. The [[Cheeses|cheeses]] are turned over 5 times a day, replacing the canvas which is then removed permanently after 6 to 7 hours. [[Salting]] is carried out for 5-6 days in [[Brine|brine]] or dry for 8 to 10 days. The [[Cheese|cheese]] is ready after a minimum aging of 7 months. The maturation can be up to 4 years however.

The [[Cheese|cheese]] is full of flavour and fragrant, being an intense straw-colour in summer and light straw in winter.  It has holes and a smooth or slightly rough rind.  It has a cylindrical shape with a diameter of 33 to 38cm and a  height of 8 to 10cm.

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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Trentino-Alto Adige cheeses]]

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