obtained breaking the curd in very small parts, then cooked at 50-60 centigrade degree and continuously mixed
obtained breaking the curd in very small parts, then cooked at 50-60°C and continuously mixed; the resulted mixture has to be pressed, salted and left for maturation for a variable period, which could be a month (i.e. pecorino, emmenthal), or some years (i.e. Grana padano, Parmesan).
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Product Type:
Cheese
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Type:
Goat & Sheep Cheese
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Origin:
Goat
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Texture:
Hard & Semi-Hard
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