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Toma di capra cheese: Difference between revisions
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|title=Toma di capra cheese suppliers, pictures, product info | |||
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|keywords=#tomadicapracheese #cheese #curds #italiancheeses #brine #goat #rice #grains #dried #dairyproducts #curd | |||
|hashtagrev=12032020 | |||
|description=Region: Piemonte Milk: Goat Synonyms: Crava Definition: Soft or semi-hard cheese. Raw material: Raw whole goats' milk, rennet, salt | |||
}} | |||
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[[Image:Toma di capra cheese.jpg|thumb|300px|right|Toma di capra cheese]] | [[Image:Toma di capra cheese.jpg|thumb|300px|right|Toma di capra cheese]] | ||
'''Region''': Piemonte | '''Region''': Piemonte | ||
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'''Production area''': Municipalities of Valsesia (Cuneo). | '''Production area''': Municipalities of Valsesia (Cuneo). | ||
'''Production technique''': [[Rennet]] is added to the [[Milk|milk]], which coagulates in about one hour. The [[Curds|curds]] are broken into pieces the size of [[Rice|rice]] [[Grains|grains]] and gently reheated to about 35°C. They are left to stand for about 5 minutes then placed into cloths and pressed by [[Hand|hand]]. The curds are left in the cloths for 24 hours during which they are turned twice. The [[Cheese|cheese]] is left to dry on wooden boards for about one week. It is dry-[[Salted|salted]] (12 hours per side) or steeped in [[Brine|brine]] for 24 hours and then [[Dried|dried]] for 24 hours with one turn. | '''Production technique''': [[Rennet]] is added to the [[Milk|milk]], which coagulates in about one hour. The [[Curds|curds]] are broken into pieces the size of [[Rice|rice]] [[Grains|grains]] and gently reheated to about 35°C. They are left to stand for about 5 minutes then placed into cloths and pressed by [[Hand|hand]]. The curds are left in the cloths for 24 hours during which they are turned twice. The [[Cheese|cheese]] is left to dry on wooden boards for about one week. It is dry-[[Salted|salted]] (12 hours per side) or steeped in [[Brine|brine]] for 24 hours and then [[Dried|dried]] for 24 hours with one turn. Ageing takes at least 15-60 days, although sometimes it can be extended to three months or more. | ||
'''Materials used''': | '''Materials used''': | ||
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* [[Curd]] draining cloths are made of natural fabric | * [[Curd]] draining cloths are made of natural fabric | ||
* Maturing boards are in wood | * Maturing boards are in wood | ||
{{CheeseContact}} | {{CheeseContact}} | ||
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[[Category:Italian cheeses]] | [[Category:Italian cheeses]] | ||
[[Category:Piemonte cheeses]] | [[Category:Piemonte cheeses]] | ||
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