Ingarida Diary, Milk nature and tradition.

Caseificio Ingardia English Version > Typical cheeses > Pear shape cheese

 

Pear shape cheese

Cow cheese with a soft and little spicy pastry.

Cacio cavallo fresco

 

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 where the cheese is left to stand in order to  favor the acidification process and to reach the desired ph. Then with the addition of some whey at 80° C it starts the spin and hand working. So, the obtained product starst its aging time that give the chatacteristic flavor to this cheese  .

Aging time: 30 days.                                                                                                                                                                                      

Expiry date : 180 days from production date.