Formaggetta of Alta Valle Scrivia
Production Area: Alta Valle Scrivia
Curiosities: All the farmers of the inland have some animals and, according to the milk availability, they produce a round of cheese called "formaggetta" varying according to the season and to the percentage of the various kinds of milk available at the moment.
Product Features: Fresh or semi-mature cheese made with cow's raw milk. Cylindrical shape with a diameter of about 15cm and side of 8-10 cm; outside color from pale yellow to more intense yellow according to the maturation process. Holes from absent to slightly present. Color of the texture from milky white to intense yellow, with a soft and even flaky consistency according to the maturation process.
Taste from delicate to strong.
Seasonal production.
Preparation: cow's milk or also mixed milk (cow-sheep's milk in Formaggette of Valle Scrivia), is put into a container (with 10 liters of milk you can obtain 1 kilo of cheese). It is heated up to approximately 32-35°C.
Rennet is added (made with calf or lamb stomach) and, usually after about one hour, the curd is broken until it reaches the size of a rice grain. For Formaggetta of Valle Stura, the curd is broken after about 24 hours.
Afterwards, the body is collected with the hands or with a cloth. The cheese is put into wooden baskets under a weight (a slate or marble weight) for about one day, often turning over the formaggetta.
The rounds are salted for two days with coarse salt, now and then turning them over. The Formaggetta of Bonassola is rarely salted. The maturation process is short and takes place in a cool and dry place, massaging the rounds with olive oil to avoid the breaking or excessive hardening of the rind.
