JuliaBalbilla at 12:32, 15 January 2012

2012-01-15T12:32:18Z

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|title=Caprino di Montefalcone del Sannio cheese suppliers, pictures, product info
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|description=Caprino di Montefalcone del Sannio is produced from unpasteurised goats' milk during the months of April to September
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[[Image:Caprino di Montefalcone del Sannio cheese.jpg|thumb|300px|right|Caprino di Montefalcone del Sannio cheese]]
Caprino di Montefalcone del Sannio is produced from [[Unpasteurised|unpasteurised]] [[Goats' milk|goats' milk]] during the months of April to September. Kids' [[Rennet|rennet]] is added to the [[Milk|milk]] which is then heated to 38°C for thirty minutes. The resulting [[Curd|curd]] is cut into small pieces which then settles and is reheated to 42°C. Once the curd solidifies it is placed into rush baskets and pressed which is then placed into hot [[Whey|whey]] from [[Ricotta|ricotta]] production. The [[Cheese|cheese]] is then dry-[[Salted|salted]] for twenty-four hours and then aged for at least two months in a cellar where they are hung from the ceiling in wooden holders called cascere. The resulting cheese has a wrinkled straw-yellow rind with a soft, moist, chalk-white flesh. It is produced throughout Molise but particularly in the municipality of Montefalcone del Sannio

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Caprino di Montefalcone del Sannio cheese - Revision history

JuliaBalbilla at 12:32, 15 January 2012