Caseificio Ingardia English Version > Typical cheeses > Cotonese cheese

 

 

Phases and method of production

To produce this chees it's necessary to add the rennet to the pasteurized milk , to facilitate the formation of the curd . The next work is the curd breakin g that is important to eliminate the acqueous part (the whey). Then the solid part obtained is put inside special molds where the solid part obtained is put inside special molds where Then the solid part obtained is put inside special molds where  Then the solid part obtained is put inside special molds where  Then the solid part obtained is put inside special molds with different shapes and sizes, in order to become more consistent.

Then the cheese is dried inside some stewing caissons and in this way it is ready to be immersed inside brine tanks. So, the obtained product starts its aging time that give to the cheese a chatacteristic flavor. 

Cotonese cheese has an intense and lightly spicy flavor.

Aging time: 20/ 25 days
Expiry date: 180 days from the date of production.