Chef at 16:08, 2 March 2016

2016-03-02T16:08:50Z

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{{#seo:
|title=Formaggella del Bec cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#formaggelladelbeccheese #cheeses #italiancheeses #lombardiacheeses #dairyproducts #goatsmilkcheeses #curds #cheese #goatsmilk #goat #nut
|hashtagrev=12032020
|description=Region: Lombardia Milk: Goat Raw material: Goats' milk, rennet, salt. Characteristics: Height: 3-5 cm; sides: 10-15 cm; form: quadrangular;
}}


[[Image:Formaggella del Bec cheese.jpg|thumb|300px|right|Formaggella del Bec cheese]]
'''Region''': Lombardia

'''Milk''': [[Goat]]

'''Raw material''': [[Goats' milk]], [[Rennet|rennet]], [[Salt|salt]].

'''Characteristics''': Height: 3-5 cm; sides: 10-15 cm; form: quadrangular; [[Cheese|cheese]]: soft, firm, no fissures, [[Milk|milk]]-white or pale yellow colour.

'''Production area''': Canzo, Dongo and neighbouring areas (Lago di Como).

'''Production technique''': The raw [[Milk|milk]] is heated to 25-30 °C, adding liquid [[Rennet|rennet]]. Coagulation takes 45 mi[[Nut|nut]]es. Once the [[Curds|curds]] have been broken (into nut-sized pieces), they are cooked at 35 °C for 15-20 minutes. They are then extracted, placed in cloths and left to drain for a few hours before being pressed into shape. The procedure is then the same as that used for other mountain-style [[Cheeses|cheeses]]. It ripens in 15 days, in a well-ventilated cellar.

'''Maturing''': about 40-60 days.

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

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Formaggella del Bec cheese - Revision history

Chef at 16:08, 2 March 2016