Santo Stefano traditional cheese
PAT - Traditional Agri-Foodstuffs
Upper Val d'Aveto (GE)
Regular cylindrical shape, weight from 3 to 18 kilos according to the size of the round. Elastic and smooth thin rind, from straw yellow to brown according to the maturation degree. Straw yellow texture, with characteristic small and widespread holes. Characteristic milk aroma for the minimum maturation period; fragrant and intense, almost bitter, when mature.
- How to prepare it
The fat cheese with a semi-cooked texture is produced with whole cow's milk mainly coming from Bruna, Cabannina, and Meticcia cow breeds. The maturation process lasts at least two months. Milk is partially skimmed before undergoing coagulation with calf's rennet. The coagulation temperature is about 32/35°C.
The coagulation process lasts about 2 hours. Traditional processing includes the following stages: curd breaking with a wooden stick and curd gathering with the skimmer in a cloth placed in a mold. The product is worked by hand to be crushed, squeezed, and pressed, so that all the serum comes out. Then it gets salted and put under the press for 2/3 days. Then it is dry salted for a few days. Afterwards, the maturation period begins in special premises with a cellar temperature (15°C) and a relative humidity not lower than 60%.
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