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Brugnato Caciotta

Brugnato Caciotta
PAT - Traditional Agri-Foodstuffs

Features: Fat cheese obtained from cow's milk.
Cylindrical shape, 10cm high and with a diameter of about 18cm - 30cm.
Weight can vary from 0.2 to 5-7 kilos; it has no rind at all or a very thin rind according to the maturation. If the cheese is mature, the rind becomes very dark. The texture is white or pale yellow if the cheese is fresh or semi-mature. It has a compact consistency. It can have a delicate taste of milk if it is fresh, and it can have a more intense taste if it is slightly mature.

Production Area: medium Val di Vara

Preparation: Raw milk is heated to a temperature of 38°-39°C. The curd is obtained by adding enzymes and natural rennet. Once coagulated, the mass is broken with a special tool called "chitarra" (guitar), until a walnut-size mass is achieved.

The Producers
  Caseificio Esposito
Cheese Factories - Brugnato (SP)

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