Caciottina di Bufala cheese, Italian Bufalino cheese made in Lazio
Raw material: buffalo milk, fat from 7.5% to 8% of the Italian race. Power: corn, hay, bran and grass. Processing technology: bring the milk to 30 degrees and add the kid rennet paste. After the breaking of the curd and the removal of the whey, the mass is formed. Salting is carried out dry. It matures in 20 days, in the cellar, where the forms are cleaned prior to curing. Yield 33%. Seasoning: vacuum, in glass containers that are tightly stoppered.
Characteristics of the finished product: Height: 8-10 cm, diameter: 4-5 cm, weight: 2-3 ounces; form: cylindrical; crust: white, compact (depending on outside temperature, can be spongy in summer and very hard in the cold winter); flavor: strong.
Production area: Valley dell'Amaseno (Amaseno, Julian, Villa S. Stefano and Prossedi).
Calendar of production: from Autumn until Spring.
Note: this is an emergent product of the whole craft - rules are not rigid. Sometimes, Caciottina is made without rennet, using only the acidity of the milk, with excellent results.
|Type of Rennet||Animal|
|Processing Temperature||semi cooked|
|Flavour||mild or strong|
|Dough Processing Texture||string|
|Temperature Treatment of milk||Pasteurized|
|SUGGESTED WINE TYPE||dry or dry|
|SUGGESTED HONEY TYPE||chestnut|
|SUGGESTED WINE COLOR||white or white|