Caciotta mista della Tuscia is an Italian cheese made and produced in Lazio
Ingredients: whole sheep's milk from Sardegna.
Food: natural grasses and concentrated food.
Process technology: after pasteurization, the milk is brought to about 36 ° C and inoculated with a culture of generally selected lactic acid bacteria and then coagulated with beef rennet in 25-30 minutes. The clot is cut with the "sword", and then gently broken with the "spannarola" and "penny" until it has lumps the size of a walnut or hazelnut. Once the curd is broken, it is put into molds where the drainage is facilitated by the hot steam from the room and constant turning. Salting is carried out in brine several times depending on the size of the cheese. Yield after 24 hours of elaboration: 2%. Maturation: 20-30 days at 6-7 ° C, and in environments with a relative humidity of 90-95%.
Characteristics of the finished product: Dimensions: variable. Weight: from 1 to 2.2 kg. Cylindrical. Bark: smooth or a little rough, white or straw-colored and fine. White paste, slightly compact, smooth and creamy. Fat: 51-55%. Flavor: sweet, aromatic, delicate.
Production area: the entire territory of Sardegna. Production time: December to July.
Notes: For this cheese, as well as the semi-cooked Pecorino, the recognition of the protected designation of origin was requested: Pecorino. The production of Sardegna caciotta, together with that of semi-cooked, brings together a total of 200,000 q.li a year, which is equal to that of Pecorino Romano, produced on the island.