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Caciotta del Montefeltro is an Italian cheese made with a mixture of milk and produced in Marche
Ingredients: cow and / or sheep and / or goat milk, mixed breeds.
Feeding: Extensive grazing.
Process technology: it is identical to that of sheep, but with a peculiarity: The curd is subjected to a semi-processing of up to 43 to 44 ° C. Yield: 15%. Maturation: A minimum of 2 months and a maximum of 6.
The forms are "trampled" for 8 days on the leaves of the nuts and hung by weights. If consumed immediately after the "stampede", the maximum taste potential can be appreciated.
Finished product characteristics: Height: 4-7 cm, diameter: 14-22 cm, weight: 0.7 to 2 kg;
It is convex cylindrical in shape and its bark is stained ivory or dark brown (due to contact with walnut leaves). Its paste is white or slightly straw-colored. It is compact and has few cracks. This cheese is aromatic and evokes the aroma of walnut wood. It has a mild, slightly fruity flavor.
Production area:. All the region of (PS), high quality product in Montefeltro, Piandimileto, Talamello, St Agatha Feltria Pennabili, Macerata Feltria Carpegna, Sant'Angelo in Vado.
Production time: Between March-April to September.
Notes: Not many years ago, to put the curd, the so-called "stroke of luck" vessel was used, equipped with only two orifices. Now it has been replaced by plastic, but due to the many holes, it no longer allows a smooth and soft crust to be obtained. He is the "twin brother" of Urbino caciotta.