Chef at 16:39, 2 March 2016

2016-03-02T16:39:18Z

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{{#seo:
|title=Soera (Sola) della Valcasotto cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#cheese #curds #ewes #cowsmilk #dairyproducts #herbs #italiancheeses #fat #sole #salted #nut
|hashtagrev=12032020
|description=Region: Piemonte Milk: Mixed Synonyms: Sora, soera Definition: Soft cheese. Raw material: Ewes' and goats' milk to which small quantities of
}}


[[Image:Soera (Sola della Valcasotto) cheese.jpg|thumb|300px|right|Soera (Sola) della Valcasotto cheese]]
'''Region''': Piemonte

'''Milk''': Mixed

'''Synonyms''': Sora, soera

'''Definition''': Soft [[Cheese|cheese]].

'''Raw material''': [[Ewes]]' and [[Goats' milk|goats' milk]] to which small quantities of [[Cows' milk|cows' milk]] are added, [[Rennet|rennet]], [[Salt|salt]].

'''Characteristics''': Round or square forms, with a diameter of 12-15 cm, sides 3-4 cm in height and a weight of 1-4 kg. The [[Cheese|cheese]] has light fissures, is soft, full-[[Fat|fat]], white with a mild flavour; the fresh product has no rind, whilst the matured variety acquires a more solid texture; it has an odour of coagulated [[Milk|milk]], with a fragrance of mountain [[Herbs|herbs]] and flowers.

'''Production area''': Made from local [[Milk|milk]] in the southern part of the province of Cuneo, in Valli Monregalesi, Val Tanaro and neighbouring areas.

'''History''': The origins of this [[Cheese|cheese]] are steeped in alpine tradition, as documented by the historian Tulio Pagliana in his study of the lives of shepherds from Alta Val Tanaro.

The name derives from the distinctive shape of the [[Cheese|cheese]] acquired during ageing which resembles the [[Sole|sole]] of a shoe.

'''Production technique''': The whole, raw [[Milk|milk]] is heated to 34-36 °C, adding liquid kid [[Rennet|rennet]]. After 20 mi[[Nut|nut]]es, the [[Curds|curds]] are broken with a “lira". They are left to stand for a short while and then broken again, until they are nut-sized pieces. The curds are collected in cloths which are tied and weighted for about 12 hours. The cloths are then removed and the [[Cheese|cheese]] is dry-[[Salted|salted]]. It is stored in a chilling room at 10 °C for 15 days and then possibly aged in a maturing room for 3-6 months.

'''Materials used''':

* The vat, implements used to cut and process the [[Curds|curds]] in the vat, and the moulds are sometimes made of wood. Otherwise, the materials tend to be “washable‿ (stainless steel, soldered copper, plastic)
* [[Curd]] draining cloths are made of natural fabric
* Maturing boards are in wood
* Press or bench press is made of wood

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

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Soera (Sola) della Valcasotto cheese - Revision history

Chef at 16:39, 2 March 2016