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|
|Processing Temperature||semi cooked|
|Flavour||mild or strong|
|Dough Processing Texture||pressed|
|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|