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CheeseCasel Bellunese Cheese |
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Casel Bellunese cheese is widespread all over the alpine chain, with different varieties. It is produced with cow's raw and whole milk heated at a temperature of about 35°C and with natural rennet. After about half an hour, the curd is broken into pieces of the size of a hazelnut or less and is subsequently cooked at about 42°C. Afterwards, it is put into moulds, and the rounds are pressed for one day. It is dry salted or pickled. |
PN Dolomiti Bellunesi (Veneto) Further Categories | |
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