The first historical new about this cheese date back to 1600 when the cheese was an heterogeneous products, often represented by different types of cheese. The production of cheese, as transformed of the sheep’s milk, is much more remote, certainly comes with herding same, favored by the rich pastures. The manufacturing process of this cheese begins by entering the milk in steel boilers. After reaching a temperature of about 34 ° lamb or calf rennet is added and after about 40 minutes the curd is formed. The cutting of the curd is done with the “ramina” in steel. After a few minutes since the cut is made, the curd is broken up with a skimmer in order to obtain small grains of small size. The curd is collected manually and commissioning in forms without bottom (cassine) once a time made in wood, on which a pressure is exerted such as to eliminate the exceding serum. The cassine are placed in rooms at 20-30° for some hours. Occurred stewing and reached the optimum ph follows a dry salting in ventilation, with 90% humidity and temperatures of 8-10°. After one day the cheese is placed on wooden planks of fir or poplar, freed from cassine and matured for a period ranging from 60 days up to a year and a half. Pecorino Garfagnana and Colline Lucchesi can be enjoyed both fresh and seasoned. Usable in any capacity, as a starter, with polenta of chestnut flour, grated on pasta and quiches and, not less, accompanied to Garfagnana honey.
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