Chef at 15:33, 2 March 2016

2016-03-02T15:33:38Z

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{{#seo:
|title=Bernardo cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#cheese #bernardocheese #restfor #goat #cheeses #fat #curds #dairyproducts #lombardiacheeses #mixedmilkcheeses #hazelnuts
|hashtagrev=12032020
|description=Region: Lombardia Milk: Cow or mixed Synonyms: Formaggella Bernarda or Bernarde Definition: It is a semi-cooked, fresh or briefly aged cheese
}}


[[Image:Bernardo cheese.jpg|thumb|300px|right|Bernardo cheese]]
'''Region''': Lombardia

'''Milk''': [[Cow]] or mixed

'''Synonyms''': Formaggella Bernarda or Bernarde

'''Definition''': It is a semi-cooked, fresh or briefly aged [[Cheese|cheese]] with a soft consistency .

'''Raw material''': Full-[[Fat|fat]] [[Cows' milk|cows' milk]] or mixed (10% [[Goat|goat]]’s [[Milk|milk]]).

'''Characteristics''': Bernardo is cylindrical in shape, with a diameter of 15 centimetres and border of 5 centimetres, ranging in weight from 0.5 to 1 kilogram. It is yellow-reddish in colour.

'''Area of production''': Typical of the province of Bergamo and in particular of the Clusone area, Bernardo is a [[Cheese|cheese]] produced in the mountain pastures during the summer.

'''Technique of production''': Bernarde formaggelle are produced using full-[[Fat|fat]] [[Milk|milk]] left to [[Rest for|rest for]] 3-4 hours. They used to add and some still do, 10% [[Goat|goat]]’s milk, which gave this soft [[Cheese|cheese]] its characteristic flavour and aroma. Heated to 34-45°C, coagulation takes about 45 minutes. The milk is heated, depending on the place of production, using wood fires, gas or even [[Steam|steam]] boilers.

When coagulation is complete the [[Curds|curds]] are turned using the spannarola (a tool with holes in it), left to [[Rest for|rest for]] 5 minutes and then worked with the spino or metal spike until coarse lumps are formed, the size of [[Hazelnuts|hazelnuts]], at a constant temperature. Once this operation has been completed the curds are heated for 5-6 minutes to 35-40°C and left to rest for around 10 minutes. The curds are cut into pieces and then transferred to the special wooden forms covered by a cloth. After having turned the [[Cheeses|cheeses]] a few times, they are put into a fairly damp room at a temperature of 10-15°C. [[Dry salting]] starts after three days, [[Salting|salting]] each side of the [[Cheese|cheese]] 3-4 times every 24-48 hours. Ageing takes 15-20 days.

'''Reference''': '''[http://alpinetgheep-prodotti.uniud.it/Home-page.1.0.html?&no_cache=1&L=1 Alpinet Gheep]'''

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Bernardo cheese - Revision history

Chef at 15:33, 2 March 2016