Bela Badia Italian cow cheese made in Trentino Alto Adige
Ingredients: whole milk, collected from the mountain farms of Pustertal. Processing technology: it brings previously pasteurized milk to about 38-39 degrees, and adds lactic mesophili termophili to more calf rennet powder. Coagulates in 20 minutes.
After the curd is broken (in size of walnut shell), mass is purged and placed in the molds. Salting is carried out in brine (18%) for 15 hours. It matures in 30 days, in 10 degrees and a high humidity. Seasoning: up to 2 months in an environment of 6-8 degrees.
Characteristics of the finished product: Height: 8-10 cm, diameter 17 cm, weight: 2 kg; form: circular crust: smooth, thin with no cracks, straw color; dough: soft, elastic, with barely visible holes, color pale yellow; fat: 50% Taste: delicate, sweet and creamy. Production area: the town of Brunico. Calendar of production: all year round. Notes: recently introduced local cheese. It has the characteristic of containing a high percentage of milk enzymes. The name was suggested by the proximity of the valley Ladin.
|Type of Rennet||Animal|
|SUGGESTED WINE TYPE||dry or dry|
|SUGGESTED HONEY TYPE||acacia|
|SUGGESTED WINE COLOR||white or white|
|Dough Processing Texture||pressed|
|Processing Temperature||semi cooked|
|Fat content||Low fat|
|Temperature Treatment of milk||Pasteurized|