Cacioreale is an Italian cheese made from cow's milk and produced in Lombardy - Lombardy Region
Ingredients: whole milk.
Process technology: take raw milk and heat it to about 18 ° C, adding very little rennet. Coagulates in 20 hours. After this, the dough is placed on a canvas and placed in a box with holes, where it remains for 15 hours to drain.
Then dry salting is carried out. The dough is then shaped by hand.
Matures in 15 days, in the cellar, on boards or straw. Maturation: up to 45-50 days.
Characteristics of the finished product: Weight: variable. Shape: variable. Pasta: fat, pale straw-colored.
Production area: Lomellina and surroundings (PV).
Note: this area was typical of Bob in Lomellina and was highly sought after. These days this cheese is marketed as an industrial product that is halfway between being a fresh cheese and a fontina cheese.