Chef at 13:41, 2 March 2016

2016-03-02T13:41:23Z

New page

{{#seo:
|title=Testun cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#testuncheese #cheese #curds #ewesmilk #salted #hand #dairyproducts #mixedmilkcheeses #italiancheeses #curd #piemontecheeses
|hashtagrev=12032020
|description=Region: Piemonte Milk: Ewes', mixed Definition: Full-fat cheese. Raw material: Ewes' milk or mixed with cows' milk, rennet, salt
}}


[[Image:Testun cheese.jpg|thumb|300px|right|Testun cheese]]
'''Region''': Piemonte

'''Milk''': [[Ewes' milk|Ewes']], mixed

'''Definition''': Full-[[Fat|fat]] [[Cheese|cheese]].

'''Raw material''': [[Ewes' milk]] or mixed with [[Cows' milk|cows' milk]], [[Rennet|rennet]], [[Salt|salt]].

'''Characteristics''': Cylindrical form with weight variable between 5 and 7 kg. Diameter of 30-35 cm, straight, ribbed sides 8-10 cm in height. [[Cheese]] is off-white or yellowish colour, with a mild flavour in the fresher variety, becoming stronger in the aged cheese. The rind is ribbed, yellow in colour but becoming darker a few months after production.

'''Production area''': The [[Cheese|cheese]] and [[Milk|milk]] it is made from come from the southern part of the province of Cuneo, the regions of Monregalese and Valle Erro (Alessandria).

'''Production technique''': The [[Milk|milk]] is heated to 37 °C and natural liquid [[Rennet|rennet]] is added, allowing the milk to coagulate for about one hour. The [[Curds|curds]] are then broken and left to stand for around 50 minutes, after which they are extracted and placed in cloths. They are pressed for 1-2 hours, removed from the cloths and broken into pieces by [[Hand|hand]]. The curds are again wrapped in cloths and pressed for another 4-5 hours before being dry-[[Salted|salted]] (18-24 hours per face). The ageing period varies from a minimum of 4 months to one year.

'''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). The [[Curd|curd]] draining cloths are made of natural fabric. Maturing boards are in wood, as is the press.

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

<code 'hashtagrev:12032020'>[[Special:Search/testuncheese|#testuncheese]] [[Special:Search/cheese|#cheese]] [[Special:Search/curds|#curds]] [[Special:Search/ewesmilk|#ewesmilk]] [[Special:Search/salted|#salted]] [[Special:Search/hand|#hand]] [[Special:Search/dairyproducts|#dairyproducts]] [[Special:Search/mixedmilkcheeses|#mixedmilkcheeses]] [[Special:Search/italiancheeses|#italiancheeses]] [[Special:Search/curd|#curd]] [[Special:Search/piemontecheeses|#piemontecheeses]]
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Testun cheese - Revision history

Chef at 13:41, 2 March 2016