Sweet Caciotta
From the cattle raised in Cutigliano , in the city of Pistoia (Italy), milk is dumped, which, due to the feeding of the liver juice, has important organoleptic characteristics, then "poured" into this cheese. Sweet, as its name suggests, with raw pasta, soft consistency and low aromaticity.
Source
AGING
- At least 20 days.
CHEESE FEATURES
- The crust is soft, smooth, thin, straw-colored; The dough is soft, compact, elastic, white or ivory or light straw, depending on the seasoning.
CHEESE TYPE FOR CONSUMPTION
- Flat cylindrical shape with convex bevel. The weight is 1.7-2 kg.
TERRITORY OF PRODUCTION
- Tuscany, province of Pistoia, municipality of Cutigliano
ORIGIN
COW
SHAPE AND SIZE
- Flat cylindrical shape with convex bevel. the weight is 1.73-1.5 kg.
PROCESSING TECHNOLOGY
- Thermized milk is left prematurely in the boiler for about 40 minutes, then at 36-38 ° C is added with liquid calf rennet. The curd, pruning, suffers a rupture of the size of a nut, so the dough is deposited on the bottom of the boiler, where it stays a few minutes. Once extracted, it finds place in the fuscles for a few hours. Salty is in brine.
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