https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Pecorino_di_Laticauda_Sannita_cheese 2026-04-22T22:39:41Z Revision history for this page on [[Cookipedia]] MediaWiki 1.45.1 https://www.cookipedia.co.uk/wiki/index.php?title=Pecorino_di_Laticauda_Sannita_cheese&diff=148699&oldid=prev 2012-08-04T14:31:38Z

<p></p> <p><b>New page</b></p><div>&lt;!-- seo --&gt;<br /> {{#seo:<br /> |title=Pecorino di Laticauda Sannita cheese suppliers, pictures, product info<br /> |titlemode=replace<br /> |keywords=#cheese #pecorinodilaticaudasannitacheese #italian #cheeses #boiling #campaniacheeses #sheep #dairyproducts #curds #ewesmilkcheeses #extravirginoliveoil <br /> |hashtagrev=12032020<br /> |description=Pecorino di Laticauda Sannita is a cheese made from the milk of the Laticauda breed of sheep and rennet from lambs of the same breed<br /> }}<br /> &lt;!-- /seo --&gt;<br /> <br /> <br /> [[Image:Pecorino di Laticauda Sannita cheese.jpg|thumb|300px|right|Pecorino di Laticauda Sannita cheese]]<br /> Pecorino di Laticauda Sannita is a [[Cheese|cheese]] made from the [[Milk|milk]] of the Laticauda breed of [[Sheep|sheep]] and [[Rennet|rennet]] from lambs of the same breed. The production area is the municipalities of the mountainous and hilly provinces of Avellino, Benevento and Caserta in the [[Italian]] region of Campania. <br /> <br /> Fresh [[Milk|milk]], or that from the previous milking, is filtered and placed in the boiler to be heated to a temperature of 35/40 [[Degrees|degrees]] and the [[Rennet|rennet]] is introduced. Following the cutting the [[Curds|curds]], they are removed manually and placed in moulds; the product thus obtained is pressed with the fingers, to obtain a compact mass. The [[Cheese|cheese]] is then put in [[Brine|brine]] to be sold at different times depending on the type: fresh 2-day, semi-mature at 2 months or matured for a minimum 4 months. During maturation, the [[Cheese|cheese]] is washed with [[Boiling|boiling]] [[Whey|whey]] and well water. When the cheese is mature and starts to &quot;[[Sweat|sweat]]&quot; it is greased with [[Extra virgin olive oil|extra virgin olive oil]].<br /> <br /> Pecorino di Laticauda Sannita has a typical cylindrical shape, with sizes ranging from 300g for the fresh version of the [[Cheese|cheese]] and up to about 5.5 kg for the matured [[Cheese|cheese]]. After maturing for 4 and 12 months, the product is hard, sometimes mealy, with fine cracks and scales. The colour varies from pale yellow to bright yellow, according to [[Fat|fat]] content. It has a pleasant and intensely milky aroma and a slightly spicy flavour.<br /> <br /> {{CheeseContact}}<br /> [[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br /> [[Category:Ewes&#039; milk cheeses]]<br /> [[Category:Italian cheeses]]<br /> [[Category:Campania cheeses]]<br /> <br /> &lt;!-- footer hashtags --&gt;&lt;code &#039;hashtagrev:12032020&#039;&gt;[[Special:Search/cheese|#cheese]] [[Special:Search/pecorinodilaticaudasannitacheese|#pecorinodilaticaudasannitacheese]] [[Special:Search/italian|#italian]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/boiling|#boiling]] [[Special:Search/campaniacheeses|#campaniacheeses]] [[Special:Search/sheep|#sheep]] [[Special:Search/dairyproducts|#dairyproducts]] [[Special:Search/curds|#curds]] [[Special:Search/ewesmilkcheeses|#ewesmilkcheeses]] [[Special:Search/extravirginoliveoil|#extravirginoliveoil]] <br /> &lt;/code&gt;&lt;!-- /footer hashtags --&gt;</div>

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