Chef at 13:37, 2 March 2016

2016-03-02T13:37:53Z

New page

{{#seo:
|title=Pecorino di Bagnolo cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#pecorinodibagnolocheese #cheese #piemontecheeses #curds #whey #salted #ewes #mixedmilkcheeses #cowsmilk #curd #calf
|hashtagrev=12032020
|description=Region: Piemonte Milk: Ewe, mixed Definition: Semi-soft cheese. Raw material: Ewes’ milk from the breed "delle Langhe"
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[[Image:Pecorino di Bagnolo cheese.jpg|thumb|300px|right|Pecorino di Bagnolo cheese]]
'''Region''': Piemonte

'''Milk''': Ewe, mixed

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

'''Raw material''': [[Ewes]]’ [[Milk|milk]] from the breed "delle Langhe" (with the occasional addition of [[Cows' milk|cows' milk]]), [[Rennet|rennet]], [[Salt|salt]].

'''Characteristics''': Round form with a diameter of 14-16 cm, height of 10 cm and average weight of 2 kg.
The rind is smooth and straw-yellow in colour, soft in the fresh [[Cheese|cheese]] variety and hard in the mature variety. The cheese is firm and white, with small, sparse fissures.

'''Production area''': Bagnolo and neighbouring areas (Cuneo).

'''Production technique''': The raw [[Milk|milk]] is heated to around 35 °C, adding kid [[Rennet|rennet]] in paste form; sometimes, liquid [[Calf|calf]] rennet is used. After coagulation and once the [[Curds|curds]] have been broken, the liquid is heated to about 48°C, after which the [[Curd|curd]]s are left to stand for 15 minutes. The curds are then placed in moulds, draining off the [[Whey|whey]] with a “cannuccia" (straw). The curd surfaces are dry-[[Salted|salted]].

'''Maturing''': Up to about one year, in maturing rooms (at about 15°C).

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

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Pecorino di Bagnolo cheese - Revision history

Chef at 13:37, 2 March 2016