Cansiglio cheese, Italian Cow cheese made in Veneto
Ingredients: whole milk primarily by Bruno Mountain breed.
Power: fodder and/or fresh grass produced on site.
Processing technology: take the raw milk to about 38-40 degrees and add liquid calf rennet. Coagulates in 10 minutes. After the curd is broken (in the size of a grain of rice), the mass is cooked at a temperature of 45 degrees for about 10 minutes. After these operations, the mass is left to settle and is then extracted and put in the molds. After two hours of pressing, it is placed on planks of wood for a day. Salting is carried out in a brine bath for 48 hours. It matures in a month in a room at a temperature of 10 degrees and 80% humidity. The forms are stirred and scraped when necessary. Yield 8.5 to 9%. Seasoning: up to one year. After 6 months, the wheels are greased with raw linseed oil.
Characteristics of the finished product: height: 7 cm, diameter: 30-35 cm; crust: soft, thin, clear; paste: compact with small holes and very sparse, pale straw color. Taste: sweet (intensity depends on age).
Production area: Plateau Cansiglio (BL). Calendar of production: all year round.
Notes: It is a product of ancient local tradition. The milk used for its preparation comes from cows that are fed for 6 months to a year with local grass pastures. All are at least a thousand meters above sea level.
|Type of Rennet||Animal|
|Processing Temperature||semi cooked|
|Dough Processing Texture||pressed|
|Fat content||Semi Fat|
|Temperature Treatment of milk||Pasteurized|
|SUGGESTED WINE TYPE||dry or dry|
|SUGGESTED HONEY TYPE||honeydew|
|SUGGESTED WINE COLOR||white or rose|