Chef at 16:35, 2 March 2016

2016-03-02T16:35:58Z

New page

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|title=Sola cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#solacheese #cheese #dairyproducts #curd #ewesmilkcheeses #italiancheeses #ewesmilk #cheeses #liguriacheeses #drysalting
|hashtagrev=12032020
|description=Production area: Hinterlands of Albenghese and Imperia, Alpi Marittime Characteristics: Semi-matured cheese made from unpasteurised ewes'
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[[Image:Sola cheese.jpg|thumb|300px|right|Sola cheese]]
Production area: Hinterlands of Albenghese and Imperia, Alpi Marittime

Characteristics: Semi-matured [[Cheese|cheese]] made from unpasteurised [[Ewes' milk|ewes' milk]]. Rectangular in shape with a a thickness of about 3 cm. Soft interior, white with small holes. Delicately flavourful taste.

Preparation: The [[Milk|milk]] is taken to a temperature of 36°C, and then the liquid [[Rennet|rennet]] is added. After coagulation and the [[Curd|curd]] is cut, the mass is collected in a bag-shaped cloth and is pressed. [[Dry salting]] is carried out directly on the [[Cheese|cheese]]. The process is still manual.

{{CheeseContact}}
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Ewes' milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Liguria cheeses]]

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Sola cheese - Revision history

Chef at 16:35, 2 March 2016