JuliaBalbilla at 14:09, 14 January 2012

2012-01-14T14:09:15Z

New page

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|title=Caciotta del Montefeltro cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#cheeses #caciottadelmontefeltrocheese #curd #cowsmilkcheeses #ewes #goats #unpasteurised #salting #marchecheeses #dairyproducts #cowsmilkcheese
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|description=Caciotta del Montefeltro is an unpasteurised cows' milk cheese from the Marche region of Italy
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[[Image:Caciotta del Montefeltro cheese.jpg|thumb|300px|right|Caciotta del Montefeltro cheese]]
Caciotta del Montefeltro is an [[Unpasteurised|unpasteurised]] [[Cows' milk cheese|cows' milk cheese]] from the Marche region of [[Italy]]. Sometimes [[Ewes|ewes]]' and/or [[Goats|goats]] [[Milk|milk]] can be added.

The [[Milk|milk]] coagulates in 20-30 minutes and after cutting the [[Curd|curd]], the mass is put into moulds and pressed the palms of the hands to facilitate the draining of the [[Whey|whey]]. [[Salting]] is then carried out by placing dry [[Cheeses|cheeses]] in [[Salt|salt]] and turning them every 12 hours up to a maximum of two days at the end of which, they are scalded with [[Boiling|boiling]] whey for a few minutes and then wiped with a cotton cloth. The [[Cheeses|cheeses]] are then matured for 15-20 days in a cool environment with medium humidity, where the [[Cheeses|cheeses]] are washed with water every other day.

In the area of Montefeltro the caciotta is aged for a period varying from two to six months. In the same area wooden barrels, wooden chests, tubs, or terracotta pots, seasoned with [[Walnut|walnut]] leaves in layers are also used to mature the [[Cheeses|cheeses]] (for at least 40 days). The finished product comes in a convex cylindrical shape with a weight of 700g to 2 kg, height 4-7 cm, 10-22 cm diameter. The rind is dark ivory coloured (mottled with [[Brown|brown]] in the case of the use of walnut leaves), the interior is compact (with a few cracks in the area of Montefeltro, more holes in the Fermano area where the product is consumed fresh). The flavour varies depending on the area and ranging from sweet-sour (if made in Fermano) to mellow and saltier (Montefeltro).

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[[Category:Cows' milk cheeses]]
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[[Category:Marche cheeses]]

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Caciotta del Montefeltro cheese - Revision history

JuliaBalbilla at 14:09, 14 January 2012