https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Cingherlino_%28Zincarlin%29_cheese 2026-07-22T18:57:51Z Revision history for this page on [[Cookipedia]] MediaWiki 1.45.1 https://www.cookipedia.co.uk/wiki/index.php?title=Cingherlino_(Zincarlin)_cheese&diff=244386&oldid=prev 2016-03-02T15:09:39Z

<p></p> <p><b>New page</b></p><div>&lt;!-- seo --&gt;<br /> {{#seo:<br /> |title=Cingherlino (Zincarlin) cheese suppliers, pictures, product info<br /> |titlemode=replace<br /> |keywords=#cheese #lombardiacheeses #calf #dairyproducts #mixedmilkcheeses #cheeses #curds #goatsmilk #salted #cows #italiancheeses <br /> |hashtagrev=12032020<br /> |description=Region: Lombardia Milk: Mixed Raw material: Cows&#039; and goats&#039; milk, rennet, salt. Characteristics: Weight: 0.1 kg; form: cylindrical; rind:<br /> }}<br /> &lt;!-- /seo --&gt;<br /> <br /> <br /> [[Image:Cingherlino (Zincarlin) cheese.jpg|thumb|300px|right|Cingherlino (Zincarlin) cheese]]<br /> &#039;&#039;&#039;Region&#039;&#039;&#039;: Lombardia<br /> <br /> &#039;&#039;&#039;Milk&#039;&#039;&#039;: Mixed<br /> <br /> &#039;&#039;&#039;Raw material&#039;&#039;&#039;: [[Cows]]&#039; and [[Goats&#039; milk|goats&#039; milk]], [[Rennet|rennet]], [[Salt|salt]].<br /> <br /> &#039;&#039;&#039;Characteristics&#039;&#039;&#039;: Weight: 0.1 kg; form: cylindrical; rind: none; [[Cheese|cheese]]: soft, not very firm, off-white colour.<br /> <br /> &#039;&#039;&#039;Production area&#039;&#039;&#039;: Varesotto and Monte Generoso area (Varese).<br /> <br /> &#039;&#039;&#039;Production technique&#039;&#039;&#039;: The raw [[Milk|milk]] is heated to 30-32 °C and liquid [[Calf|calf]] [[Rennet|rennet]] is added. Upon coagulation, the [[Curds|curds]] are broken by making a cut in the form of a cross, then left to stand for 10 minutes. The curds are then extracted and placed in small cylindrical, perforated containers, which are topped up frequently during the following 24 hours. The [[Cheese|cheese]] is then removed from the containers and placed on mats made of straw or wicker. They are dry-[[Salted|salted]]. Ripening takes about 10 days, during which the cheese is turned continuously.<br /> <br /> &#039;&#039;&#039;Reference&#039;&#039;&#039;: &#039;&#039;&#039;[http://alpinetgheep-prodotti.uniud.it/Home-page.1.0.html?&amp;no_cache=1&amp;L=1 Alpinet Gheep]&#039;&#039;&#039;<br /> <br /> {{CheeseContact}}<br /> [[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br /> [[Category:Mixed milk cheeses]]<br /> [[Category:Italian cheeses]]<br /> [[Category:Lombardia cheeses]]<br /> <br /> &lt;!-- footer hashtags --&gt;&lt;code &#039;hashtagrev:12032020&#039;&gt;[[Special:Search/cheese|#cheese]] [[Special:Search/lombardiacheeses|#lombardiacheeses]] [[Special:Search/calf|#calf]] [[Special:Search/dairyproducts|#dairyproducts]] [[Special:Search/mixedmilkcheeses|#mixedmilkcheeses]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/curds|#curds]] [[Special:Search/goatsmilk|#goatsmilk]] [[Special:Search/salted|#salted]] [[Special:Search/cows|#cows]] [[Special:Search/italiancheeses|#italiancheeses]] <br /> &lt;/code&gt;&lt;!-- /footer hashtags --&gt;</div>

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