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Caciotta Tuscany is an Italian cheese made with a mixture of milk and produced in Tuscany
Ingredients: whole milk, and sheep's milk (in percentages of 60-90% and 40-10%).
Feeding: mainly green forage or hay in the production area.
Process technology: thermophilic lactic acid bacteria are added to milk, which has already been pasteurized in dairies, at a temperature of around 38-40 ° C, adding rennet. Coagulates in 20 minutes. After the curd is broken (the size of a walnut), they are put to drain to remove the whey. To continue eliminating the serum, cook it at a temperature of 45-50 ° C, for a period of one hour. The cheese is salted in a brine bath for 8-16 hours. Matures in 20 days, in an environment with a humidity of 80-90% at 8-19 ° C, where the forms are turned and washed. Yield: 12 to 15%. Maturation: This product is intended for fresh consumption.
Finished product characteristics: Height: 5-8 cm. Diameter: 14-20cm, Weight: 0.8-1.5kg. Shape: cylindrical, the top of which is slightly rounded, the bark: slightly abbucciato, with a varied color in shades of yellow. Pasta: it is straw-colored. Fat: 40%. Sweet taste.
Production area: The entire territory of the Tuscany region, and in particular the Maremma area. Production time: all year round, but spring months, a higher quality product is obtained.
Notes: This is the cheese most produced in Tuscany, where the typical flavor, derived from the pastures of the production area and the techniques that are relatively uniform throughout the region, make it unique.