Chef at 07:28, 21 July 2014

2014-07-21T07:28:33Z

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{{#seo:
|title=Seirass del Fen cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#seirassdelfencheese #cheeses #cheesemaking #ewesmilkcheeses #pasteurisedmilk #valledaostacheeses #smoked #dried #mixedmilkcheeses #hand #salted
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|description=The name Seirass, Seras or Sere derives from the Latin Seracium and is the local name for Ricotta in Piedmont and Valle d'Aosta
}}


[[Image:Seirass del Fen cheese.jpg|thumb|300px|right|Seirass del Fen cheese]]
The name Seirass, Séras or Seré derives from the Latin Seracium and is the local name for [[Ricotta]] in Piedmont and Valle d'Aosta. The product has many different forms in the region, ranging from rounded cones to cylinders or an upturned basket shape. When [[Dried|dried]] and [[Salted|salted]], it may have a roundish shape and varies in weight.

The [[Cheesemaking|cheesemaking]] technique is the classic Ricotta method - the [[Whey|whey]] is heated to 90°C - with the difference that Seirass del Fen whey comes from mountain [[Dairy|dairy]] [[Milk|milk]] used to make [[Toma cheese]]. As is well-known, the whey of soft [[Cheeses|cheeses]] produces soft Ricottas while whey from cooked [[Cheeses|cheeses]] gives a more solid product. It is also difficult to obtain ricotta from [[Pasteurised milk|pasteurised milk]] naturally. After 12-36 hours, the Seirass is taken out of its moulds or cloths and kneaded by [[Hand|hand]] with white [[Salt|salt]]. It is then exposed to the atmosphere. This operation is repeated several times. The [[Cheeses|cheeses]] are then placed in a dry, well-ventilated room to dry, after which they are wrapped in freshly cut hay (fieno or fen). In some cases, the Seirass is also lightly [[Smoked|smoked]].

Body: the fresh [[Cheese|cheese]] has a delicate, lumpy body while the mature version has a firm, translucent, brownish-white or straw-white body.

Height/weight: varying from 2-5 kg.

Territory of origin: Seirass is made almost everywhere in Piedmont but hay maturing is typical of the valleys around Pinerolo

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Seirass del Fen cheese - Revision history

Chef at 07:28, 21 July 2014