A cheese produced with semi-skimmed dairy milk and the addition of whole goat's milk (10 to 30%). It has a semi-creamy and compact paste, semi-pasteurised and pressed. It has a cylindrical shape and variable diametre of 10-12 cm; the outer edge (3-4 cm) is rounded to meet the sides, and it weighs 1.5-2.5 kg.The cheese texture is creamy white to straw yellow, soft when fresh, and becomes more consistent and crumbly when aged, with a bit of holes. The taste is that of milk with a dominating note of goat's milk when aged. It is produced all year round.
How it is made
These cheeses are artisanal products, produced in family-run dairies. Only one processing is done every day, mixing the milk drawn in the morning with that drawn the evening before, and skimmed. Whole goat's milk is added to cow's milk, and is heated up to 32-35°C. Coagulation takes from 45 to 50 minutes. Then the curd is cut to the size of rice grains, after which the curd is cooked at 35-40°C for just for the length of time necessary for the quantity of milk in the heating cauldron. It is removed from the fire and stirred (10- 15 min.), and is left to rest (5-15 min.). Lastly, the curd is pressed and manually salted in the moulds. To end, the cheese is left to ripen for 2-3 months at a temperature of 10-12°C.
