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Caciotta di pecora is an Italian cheese made with a mixture of milk and produced in Veneto
Ingredients: cow's milk mixed with sheep's milk, although sometimes only pure sheep's milk is used. Food: mainly grasses.
Process technology: the milk, after pasteurization, is heated to 37 ° C, adding liquid rennet and lactic acid in the dough. Coagulates in 20 minutes. After the breaking of the curd (the size of a large grain), it is cooked at 41-45 ° C. After this, the dough is introduced into molds that are cooked locally, at 30 to 35 ° C for 3-4 hours. Salting is carried out after cooling, in a brine bath (20%) for 12 hours. Maturation: 1 month at 8 ° C. During this period, the cheeses are washed before being sold. Yield: 12 to 15%.
Characteristics of the finished product: Height: 6 cm. Diameter: 15 cm. Weight: 1,5 kg. It has a cylindrical shape and a thin crust. Its texture is compact and it is pale yellow in color. Fat: 56-60%.
Flavor: spicy and sweet.
Production area: in the city of San Ambrogio Valpolicella (VR).
Production time: throughout the year.
Notes: the highest prices are reduced with the addition of pure sheep's milk (which represents less than 1/5 of the total).