https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Formaggio_d%27alpe_cheese 2026-05-07T16:34:25Z Revision history for this page on [[Cookipedia]] MediaWiki 1.45.1 https://www.cookipedia.co.uk/wiki/index.php?title=Formaggio_d%27alpe_cheese&diff=260119&oldid=prev 2021-01-10T12:59:47Z

<p></p> <p><b>New page</b></p><div>&lt;!-- seo --&gt;<br /> {{#seo:<br /> |title=Formaggio d&#039;alpe cheese suppliers, pictures, product info<br /> |titlemode=replace<br /> |keywords=#formaggiodalpecheese #cheese #goatsmilk #cows #cowsmilk #cheeses #grains #rice #italiancheeses #curds #mixedmilkcheeses <br /> |hashtagrev=12032020<br /> |description=Region: Lombardia Milk: Mixed Definition: Semi-soft cheese, matured, produced in the mountains during the summer period. Raw material: Cows&#039;<br /> }}<br /> &lt;!-- /seo --&gt;<br /> <br /> <br /> [[Image:CheeseImageMissing.jpg|thumb|300px|right|Formaggio d&#039;alpe 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;Definition&#039;&#039;&#039;: Semi-soft [[Cheese|cheese]], matured, produced in the mountains during the summer period.<br /> <br /> &#039;&#039;&#039;Raw material&#039;&#039;&#039;: [[Cows]]&#039; and [[Goats&#039; milk|goats&#039; milk]], [[Salt|salt]] and [[Rennet|rennet]].<br /> <br /> &#039;&#039;&#039;Characteristics&#039;&#039;&#039;: Formaggio d&#039;Alpe varies in weight from 5-8 kg. The rind is a straw-yellow colour, lighter than a mature [[Cheese|cheese]] made only of [[Cows&#039; milk|cows&#039; milk]]. The cheese is off-white, with generally thin, regular fissures.<br /> <br /> &#039;&#039;&#039;Production area&#039;&#039;&#039;: Mountain areas in the provinces of Brescia, Bergamo, Como, Sondrio, Lecco, Pavia and Varese. <br /> <br /> &#039;&#039;&#039;Production technique&#039;&#039;&#039;: Formaggio d&#039;Alpe is made from [[Cows|cows]]&#039; and [[Goats&#039; milk|goats&#039; milk]], [[Salt|salt]] and [[Rennet|rennet]]. The process is not much different to that used for a normal [[Cheese|cheese]] to be matured. [[Whole milk]] is used, mixing about 20% of [[Goats|goats]]&#039; [[Milk|milk]] with 80% [[Cows&#039; milk|cows&#039; milk]]. The milk is heated in a vat to 37-39 °C, rennet is added and the liquid is left to stand for about 35 minutes. Once the [[Curds|curds]] have formed, they are cut or broken into pieces the size of [[Rice|rice]] [[Grains|grains]], stirring continuously until the temperature has reached 42-44°C. The curds are left to deposit on the bottom of the vat, in the [[Whey|whey]] for about 10 minutes. They are then extracted and placed in moulds, where they are pressed with weights to aid draining. The curds are generally dry-[[Salted|salted]]. Maturing takes between 30 and 90 days.<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/formaggiodalpecheese|#formaggiodalpecheese]] [[Special:Search/cheese|#cheese]] [[Special:Search/goatsmilk|#goatsmilk]] [[Special:Search/cows|#cows]] [[Special:Search/cowsmilk|#cowsmilk]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/grains|#grains]] [[Special:Search/rice|#rice]] [[Special:Search/italiancheeses|#italiancheeses]] [[Special:Search/curds|#curds]] [[Special:Search/mixedmilkcheeses|#mixedmilkcheeses]] <br /> &lt;/code&gt;&lt;!-- /footer hashtags --&gt;<br /> {{CheesePageAwaitingImage}}</div>

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