https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Robiola_di_Montevecchia_cheeseRobiola di Montevecchia cheese - Revision history2026-04-16T07:55:16ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Robiola_di_Montevecchia_cheese&diff=260146&oldid=prevChef at 13:08, 10 January 20212021-01-10T13:08:37Z<p></p>
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[[Image:CheeseImageMissing.jpg|thumb|300px|right|Robiola di Montevecchia cheese]]<br />
'''Region''': Lombardia<br />
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'''Milk''': [[Cow]] or mixed<br />
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'''Raw material''': Whole [[Cows' milk|cows' milk]] or mixed [[Ewes' milk|ewes' milk]], sometimes with the addition of skimmed [[Milk|milk]] from the evening yield, [[Whey|whey]], [[Rennet|rennet]] and [[Salt|salt]].<br />
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'''Characteristics''': Weight 0.3-0.5 Kg; form: square, rectangular or sometimes cylindrical.<br />
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'''Production area''': Staffora (Pavia), on the borders of Piedmont, Liguria and Emilia Romagna.<br />
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'''Production technique''': The [[Milk|milk]] is heated at 30-34°C, adding acid [[Whey|whey]] and liquid [[Calf|calf]] [[Rennet|rennet]]. It coagulates in 30 minutes. Once the [[Curds|curds]] have been broken (into nutshell-sized pieces) they are left to stand for 30 minutes. They are then extracted with a ladle or cloth and placed in wooden moulds where they are pressed for no more than ten hours. They are dry-[[Salted|salted]] for 2 to 3 days. The [[Cheese|cheese]] ripens in 15 days, at a temperature of 5-7 °C, sometimes in natural caves. <br />
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'''Maturing''': This [[Cheese|cheese]] is not matured.<br />
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'''Reference''': '''[http://alpinetgheep-prodotti.uniud.it/Home-page.1.0.html?&no_cache=1&L=1 Alpinet Gheep]'''<br />
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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br />
[[Category:Cows' milk cheeses]]<br />
[[Category:Mixed milk cheeses]]<br />
[[Category:Italian cheeses]]<br />
[[Category:Lombardia cheeses]]<br />
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