Results for “Guffanti protocol” tag

Ostrica di montagna
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Ostrica di montagna

Belonging to the large family of cheeses aromatised with aromatic herbs and spices that are traditionally called in the Biella area with the name ‘Mortaràt’ (from the mortar in which the spices were ground). The squashed, grooved form similar to an oyster, is made by the cloth through which the curd is hand squeezed. The covering serves not only decorative or gastronomic purposes but is also useful in maintaining the cheese at length. The rind should not be removed but rather eaten together with the cheese in order to better appreciate its flavour. DRUNK MACCAGNETTA: red wine marc from the typical Biella vines, Bramaterra, is used in the place of herbs to ripen the cheese. Belonging to the large family of cheeses aromatised with aromatic herbs and spices that are traditionally called with the name ‘Mortaràt’ (from the mortar in which the spices were ground). The squashed, grooved form similar to an oyster, is made by the cloth through which the curd is hand squeezed. The covering serves not only decorative or gastronomic purposes but is also useful in maintaining the cheese at length. The rind should not be removed but rather eaten together with the cheese in order to better appreciate its flavour. DRUNK MACCAGNETTA: red wine marc from the typical Biella vines, Bramaterra, is used in the place of herbs to ripen the cheese. Available with spices or with rosemary and sabory

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Caciocavallo Podolico
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Caciocavallo Podolico

This particular variety of Caciocavallo (considered the best and more noble example, defined by some as the Parmigiano Reggiano of the South) takes its name from the breed of cattle used for its production. The Podolica cows live in a free range condition in the Mediterranean brush, feeding on strongly aromatic grasses such as wild fennel, liquorice and laurel bay whose perfumes are absorbed into the milk.  Podolico Caciocavallo necessitates a lengthy ripening period which can sometimes be prolonged for several (it is claimed, sometimes as long as twelve) years.  As for all the other kinds of Caciocavallo, the cheeses are ripened by hanging the forms roped together in pairs over a beam or a stick (a cavallo- on horseback) and it is this method that has given the cheese its name. This particular variety of Caciocavallo (considered the best and more noble example, defined by some as the Parmigiano Reggiano of the South) takes its name from the breed of cattle used for its production. The Podolica cows live in a free range condition in the Mediterranean brush, feeding on strongly aromatic grasses such as wild fennel, liquorice and laurel bay whose perfumes are absorbed into the milk.  Podolico Caciocavallo necessitates a lengthy ripening period which can sometimes be prolonged for several (it is claimed, sometimes as long as twelve) years.  As for all the other kinds of Caciocavallo, the cheeses are ripened by hanging the forms roped together in pairs over a beam or a stick (a cavallo- on horseback) and it is this method that has given the cheese its name.

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