Caciotta del Fermano is an Italian cheese made with a mixture of milk and produced in Marche
Ingredients: sheep and / or goat and / or cow milk, or a combination of the three types of mixed breeds. Food: extensive grazing of natural pastures.
Process technology: The milk is heated in a "water bath", over 36 or 38 ° C, adding liquid rennet or paste. This coagulates in about 30 minutes. Afterwards, the curd is broken in a big way (the size of a small tangerine), the dough is extracted and put into pressing molds with the hands. Total time: 2 hours of work. Dry salting is carried out on both sides of the form, with an interval of 12 hours. Matures in 10 days in a cool and humid environment. Yield: 14-15%. Maturation: not done.
Finished Product Features: Height: 7.4cm, Diameter: 10-14cm, Weight: 1.2kg. It is cylindrical in shape and its bark is yellowish-white. The paste is smooth, and has a sweet and sour (sour) taste.
Production area: All stops The ones produced in Amandola (AP) stand out.
Production time: From October to July.
Notes: This technique is used by small farmers who have few livestock and a few liters of milk to process. The milk should not be in direct contact with the fire, so in the absence of a tin or double-bottomed saucepan, the "bain-marie" technique can be used. According to Ignacio Ronconi Florentinos (Dictionary of Agriculture, Venice 1783), even in the second half of the 18th century, this technique spread throughout Italy through small breeders.