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Caciotta di latte caprino is an Italian cheese made with a mixture of milk and produced in Veneto
Ingredients: whole goat and sheep milk (in percentages of 70% and 30%).
Feeding: green forage or hay in the production area.
Production technology: take the milk to pasteurize adding lactic acid and rennet, at a temperature of around 35-38 ° C. Coagulates in 20-25 minutes. After the curd is broken (the size of a walnut), most of the whey is left behind and then the grated truffle is added, like a poultice, to the extent of about one pound per 50 kg of finished product.
The resulting curd is placed in a special mold to first drain the whey. Then the stew is drained into another container for a period of one hour at temperatures between 40 and 50 ° C. The cheese is salted in liquid brine for 10 to 30 hours. Matures in 15-30 days, in an environment with a humidity of 80-90% at 8-12 ° C, where the forms are washed and turned. Yield: 12 to 14%. Maturation: not done.
Finished Product Features: Height: 8.5cm, Diameter: 15.8cm, Weight: 0.3-1.5kg; Cylindrical. Bark: pale yellow, with darker spots; Pasta: it is straw-colored, with dark spots. Fat: 48% Taste: sweet as is its aroma
Production area: on the territory of the Gubbio - qualdese zone.
Production time: in the fall, when the truffles are harvested.
Note: this is a relatively recent production (60), created to have a typical cheese in the area. Used truffles are a local product of great value and reputation. With the same technique, cheese with onions and other vegetables are packed.