Chef at 18:06, 19 January 2020

2020-01-19T18:06:14Z

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{{#seo:
|title=Pecorino Monte Re cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#cheese #pecorinomonterecheese #calf #dairyproducts #italiancheeses #whey #grain #rice #goatsmilk #curds #vinegar
|hashtagrev=12032020
|description=Region: Friuli Venezia Giulia Milk: Ewe, mixed Definition: Semi-soft cheese. Raw material: Ewes' milk
}}


[[Image:CheeseImageMissing.jpg|thumb|300px|right|Pecorino Monte Re cheese]]
'''Region''': Friuli Venezia Giulia

'''Milk''': Ewe, mixed

'''Definition''': Semi-soft [[Cheese|cheese]].

'''Raw material''': [[Ewes' milk]] with the addition of a small quantity (maximum 1%) of [[Goats' milk|goats' milk]], powdered [[Calf|calf]] [[Rennet|rennet]], [[Salt|salt]].

'''Characteristics''': Rounded form with a diameter of 16-25 cm, height of 8-10 cm and weight that varies between 2 and 6kg. The rind is smooth, a straw-yellow colour, soft in the fresh product and hard in the mature variety. The [[Cheese|cheese]] is compact, in varying tones of yellow, with small, sparse fissures.

'''Production area''': In spring in the area of Ronchi dei Legionari, and the pastures of Carso, (Kars Plateau) and in summer in the “malghe" (mountain huts) of Venzone.

'''History''': The name of the product derives from where it was first made (Monte Re) which today is part of Yugoslavia. This [[Cheese|cheese]] is made according to a traditional technique, passed down through several generations of shepherds, which uses even moderate quantities of [[Milk|milk]] and easily transportable materials.

'''Breeding method''': Mountain grazing.

'''Production technique''': The raw [[Milk|milk]] is heated to 35°C, adding powdered [[Calf|calf]] [[Rennet|rennet]]. Coagulation takes around 15 minutes. The [[Curds|curds]] are broken with an implement known as a "chitarra" (guitar) into granules between the size of a nutshell and a [[Grain|grain]] of [[Rice|rice]] and then cooked at 42-44 °C. They are then left to stand for 10 minutes until they settle and then extracted and poured into “fascere" (moulds). The curds are dry-[[Salted|salted]] with kitchen [[Salt|salt]], on alternate days for about ten days. The [[Cheese|cheese]] ripens in three weeks in a wooden container known as a "barile" (barrel), which has a perforated base to allow the residual [[Whey|whey]] to drain off. The cheese is washed with a damp cloth.

'''Maturing''': Up to 12 months and beyond. During this period, the [[Cheese|cheese]] is washed with a solution of [[Oil|oil]] and [[Vinegar|vinegar]].

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

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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Ewes' milk cheeses]]
[[Category:Mixed milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Friuli-Venezia Giulia cheeses]]

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Pecorino Monte Re cheese - Revision history

Chef at 18:06, 19 January 2020