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Beddo Italian cow cheese made in Piedmont - Piemonte Region
This is a semi-fat cheese with a brief seasoning. The cheese weighs from 800 grams to 1 kilogram. It is cylindrical, with a low heel (2-3 cm), straight or slightly convex, and flat faces (diameter 18-20 cm). The crust is absent but during the fifth or sixth day of curing, the cheese is covered with a layer of straw color called "camisa". The paste is compact, soft and white.
The taste is pleasant and the cheese has a delicate aroma of the essences and the forage in the mountains. Methods of working: It's from skimmed cow's milk, after a pause of 12 hours in traditional copper cauldrons. The milk is heated to 25-28 degrees.
| Type of Rennet | Animal |
| Crust | undefined |
| Consistency | Soft |
| Processing Temperature | semi cooked |
| Flavour | mild or strong |
| Dough Processing Texture | pressed |
| Aroma | Mild |
| Fat content | Semi Fat |
| Temperature Treatment of milk | Raw |
| SUGGESTED WINE TYPE | dry or dry |
| SUGGESTED HONEY TYPE | honeydew |
| SUGGESTED WINE COLOR | white or white |