Bossico Formaggella
Historical or traditional information: The transformation of cow's milk has always been a source of richness for the mountain people. This production maintained both the economy and the diet of the local people.
Production area: Municipalities of Bossico, Sovere, and surroundings of Pianico (BG)
Product features: Cheese weighting about 1.5 kg with a semi-cooked texture, produced with whole or partially skimmed cow's milk (surfacing within 12 hours)
Processing, conservation, and maturation methods: Coagulation at 34-35°C in 35-40 minutes, curd breaking, heating from 36 to 41°C, settling for 15 minutes, extraction, draining, maturation, and salting in pickle or dry.
Specific material and tools used: Traditional copper pot, classical materials (thermometer, fork to break the curd…), etc.
Description of the processing, conservation, and maturation premises: In cheese storage rooms (called silter) or in the basement of ancient rural buildings.
Cooking use: With polenta.
