horse cheese - podolico
(Automatic translation)
Origin of name
The name "horse cheese" come to the practice of mature forms, which are linked in pairs, at the turn of beams
Production technique
The raw milk cow breeding Podolico is filtered with cotton cloth or a fine mesh strainer, then adds the graft serum.
The coagulation occurs at 36 - 38 ° C with addition of bovine rennet (cheese little spicy), but sometimes you use rennet goat or lamb for the production of hot type. Following the breaking of the curd with the use of a spino wood, and the curd is reduced into granules the size of grains of corn. After the break, the pasta is done under serum aged for 1-3 hours. When the pasta is ready to be spun you work for the typical pear shape with a head. The next case in brine salting for an average time of 1 day per kg of cheese. The seasoning can last from 3 months up to one year
The name "horse cheese" come to the practice of mature forms, which are linked in pairs, at the turn of beams
Production technique
The raw milk cow breeding Podolico is filtered with cotton cloth or a fine mesh strainer, then adds the graft serum.
The coagulation occurs at 36 - 38 ° C with addition of bovine rennet (cheese little spicy), but sometimes you use rennet goat or lamb for the production of hot type. Following the breaking of the curd with the use of a spino wood, and the curd is reduced into granules the size of grains of corn. After the break, the pasta is done under serum aged for 1-3 hours. When the pasta is ready to be spun you work for the typical pear shape with a head. The next case in brine salting for an average time of 1 day per kg of cheese. The seasoning can last from 3 months up to one year