https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Formaggio_di_Menconico_cheese 2026-05-07T14:30:42Z Revision history for this page on [[Cookipedia]] MediaWiki 1.45.1 https://www.cookipedia.co.uk/wiki/index.php?title=Formaggio_di_Menconico_cheese&diff=260121&oldid=prev 2021-01-10T13:00:08Z

<p></p> <p><b>New page</b></p><div>&lt;!-- seo --&gt;<br /> {{#seo:<br /> |title=Formaggio di Menconico cheese suppliers, pictures, product info<br /> |titlemode=replace<br /> |keywords=#formaggiodimenconicocheese #cheese #cows #ewesmilkcheeses #lombardiacheeses #hand #fat #ewesmilk #curds #rice #salted <br /> |hashtagrev=12032020<br /> |description=Region: Lombardia Milk: Ewes&#039;, cows&#039; or mixed Raw material: Whole cows&#039; and ewes&#039; milk, pure or mixed, rennet and salt. Characteristics:<br /> }}<br /> &lt;!-- /seo --&gt;<br /> <br /> <br /> [[Image:CheeseImageMissing.jpg|thumb|300px|right|Formaggio di Menconico cheese]]<br /> &#039;&#039;&#039;Region&#039;&#039;&#039;: Lombardia<br /> <br /> &#039;&#039;&#039;Milk&#039;&#039;&#039;: [[Ewes]]&#039;, [[Cows|cows]]&#039; or mixed<br /> <br /> &#039;&#039;&#039;Raw material&#039;&#039;&#039;: Whole [[Cows|cows]]&#039; and [[Ewes&#039; milk|ewes&#039; milk]], pure or mixed, [[Rennet|rennet]] and [[Salt|salt]].<br /> <br /> &#039;&#039;&#039;Characteristics&#039;&#039;&#039;: Weight: 1-2 kg; form: rounded; [[Cheese|cheese]]: soft, full-[[Fat|fat]], almost stringy.<br /> <br /> &#039;&#039;&#039;Production area&#039;&#039;&#039;: Val Staffora (Pavia), on the border of Piedmont, Liguria and Emilia Romagna.<br /> <br /> &#039;&#039;&#039;Breeding method&#039;&#039;&#039;: Mountain grazing.<br /> <br /> &#039;&#039;&#039;Production technique&#039;&#039;&#039;: The [[Milk|milk]] is heated to 37-38°C, [[Rennet|rennet]] is added and after about 40 minutes the [[Curds|curds]] form, which are then cut and allowed to stand. After a few minutes, the liquid is reheated to 48-49°C and, in the meantime, the curds are broken into pieces the size of [[Rice|rice]] [[Grains|grains]]. They are left to settle on the bottom of the vat and then extracted by [[Hand|hand]] with a linen cloth and placed in moulds. They are dry-[[Salted|salted]] 12 hours later for 24 hours, during which the [[Cheese|cheese]] is turned once. It ripens in 15 days.<br /> <br /> &#039;&#039;&#039;Maturing&#039;&#039;&#039;: 20-40 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:Cows&#039; milk cheeses]]<br /> [[Category:Ewes&#039; milk 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/formaggiodimenconicocheese|#formaggiodimenconicocheese]] [[Special:Search/cheese|#cheese]] [[Special:Search/cows|#cows]] [[Special:Search/ewesmilkcheeses|#ewesmilkcheeses]] [[Special:Search/lombardiacheeses|#lombardiacheeses]] [[Special:Search/hand|#hand]] [[Special:Search/fat|#fat]] [[Special:Search/ewesmilk|#ewesmilk]] [[Special:Search/curds|#curds]] [[Special:Search/rice|#rice]] [[Special:Search/salted|#salted]] <br /> &lt;/code&gt;&lt;!-- /footer hashtags --&gt;<br /> {{CheesePageAwaitingImage}}</div>

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