Difference between revisions of "Murianengo cheese"

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|title=Murianengo cheese suppliers, pictures, product info
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|description=Region: Piemonte Milk: Cow, mixed Definition: Fresh, marbled, mature cheese. Raw material: Cow’s milk mixed (not always) with ewes
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[[Image:Murianengo cheese.jpg|thumb|300px|right|Murianengo cheese]]
 
[[Image:Murianengo cheese.jpg|thumb|300px|right|Murianengo cheese]]
 
'''Region''':  Piemonte
 
'''Region''':  Piemonte
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'''Production technique''':  ''Single-[[Curd|curd]] variety''.  The evening [[Milk|milk]] yield is partially skimmed and then mixed with the [[Whole milk|whole milk]] from the morning yield.  The milk is coagulated at 30 – 35 °C in around 40 minutes.  The [[Curds|curds]] are then broken, first into large lumps and then small pieces of 1 – 3 cm.
 
'''Production technique''':  ''Single-[[Curd|curd]] variety''.  The evening [[Milk|milk]] yield is partially skimmed and then mixed with the [[Whole milk|whole milk]] from the morning yield.  The milk is coagulated at 30 – 35 °C in around 40 minutes.  The [[Curds|curds]] are then broken, first into large lumps and then small pieces of 1 – 3 cm.
  
They are then left to stand for 10 – 15 minutes after which the [[Curds|curds]] are extracted from the [[Whey|whey]], placed in cloths and left to [[Ferment|ferment]] for about one hour.  Immediately after, [[Salt|salt]] is mixed into the curds (5 kg of salt to 10 quarts of [[Milk|milk]]). The curds are again wrapped in cloth and placed in moulds.  They are left for 24 hours at a temperature of 20-24°C, during which they are turned 2-3 times.  The curds are then removed from the moulds, placed on wooden boards, dry-[[Salted|salted]] and left for 3-4 days.  After this, the [[Cheese|cheese]] is stored in maturing rooms.  The product is ready to eat after at least 4 months of aging and not more than 7 months.  Perforation is not obligatory as natural cracks in the rind allow air to enter into the cheese. In any case, this would be carried out 20 days after preparation.
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They are then left to stand for 10 – 15 minutes after which the [[Curds|curds]] are extracted from the [[Whey|whey]], placed in cloths and left to [[Ferment|ferment]] for about one hour.  Immediately after, [[Salt|salt]] is mixed into the curds (5 kg of salt to 10 quarts of [[Milk|milk]]). The curds are again wrapped in cloth and placed in moulds.  They are left for 24 hours at a temperature of 20-24°C, during which they are turned 2-3 times.  The curds are then removed from the moulds, placed on wooden boards, dry-[[Salted|salted]] and left for 3-4 days.  After this, the [[Cheese|cheese]] is stored in maturing rooms.  The product is ready to eat after at least 4 months of ageing and not more than 7 months.  Perforation is not obligatory as natural cracks in the rind allow air to enter into the cheese. In any case, this would be carried out 20 days after preparation.
  
 
''Double-[[Curd|curd]] variety'': the [[Curds|curds]] are mixed with those produced the previous day.
 
''Double-[[Curd|curd]] variety'': the [[Curds|curds]] are mixed with those produced the previous day.
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[[Category:Italian cheeses]]
 
[[Category:Italian cheeses]]
 
[[Category:Piemonte cheeses]]
 
[[Category:Piemonte cheeses]]
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Latest revision as of 13:36, 2 March 2016


Murianengo cheese

Region: Piemonte

Milk: Cow, mixed

Definition: Fresh, marbled, mature cheese.

Raw material: Cow’s milk mixed (not always) with ewes. or goats' milk, starter culture (Penicillium), rennet, salt.

Characteristics: Cylindrical form with regular flat faces, round, with a diameter of 25-35 cm and sides of 12-18 cm in height; weighs 8-12 kg. The natural rind is coarse, yellow-reddish, and can be oiled, in which case it is smooth and a burnished colour.

Production area: Altipiano del Moncenisio, the southern slopes of the Colle del Frejus up to the municipalities of Bardonecchia, Exilles, Novalesa, Clavière etc.

Production technique: Single-curd variety. The evening milk yield is partially skimmed and then mixed with the whole milk from the morning yield. The milk is coagulated at 30 – 35 °C in around 40 minutes. The curds are then broken, first into large lumps and then small pieces of 1 – 3 cm.

They are then left to stand for 10 – 15 minutes after which the curds are extracted from the whey, placed in cloths and left to ferment for about one hour. Immediately after, salt is mixed into the curds (5 kg of salt to 10 quarts of milk). The curds are again wrapped in cloth and placed in moulds. They are left for 24 hours at a temperature of 20-24°C, during which they are turned 2-3 times. The curds are then removed from the moulds, placed on wooden boards, dry-salted and left for 3-4 days. After this, the cheese is stored in maturing rooms. The product is ready to eat after at least 4 months of ageing and not more than 7 months. Perforation is not obligatory as natural cracks in the rind allow air to enter into the cheese. In any case, this would be carried out 20 days after preparation.

Double-curd variety: the curds are mixed with those produced the previous day.

Materials used

  • utensils used for making and cutting the curds in the vat: wood or stainless steel;
  • containers and moulds: wood, plastic or stainless steel;
  • curd draining cloths: natural fabrics;
  • aging boards: wood

Reference: Alpinet Gheep

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Murianengo cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Murianengo cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.

#murianengocheese #curds #curd #cow #cheese #starter #italiancheeses #mixedmilkcheeses #ewes #goatsmilk #cheeses