Agri di Valtorta Cheese made of fresh whole cow’s or sheep’s milk, in an uncooked paste, fresh
Ingredients Milk, curds, and salt
Diameter 3-4 cm, feet 4-6 cm. Weight approximately 100 grams
Flavour: delicate and aromatic. Aroma: delicate. Colour: white
This product is made with whole milk, just milked, from cow or sheep. Approximately 1% of acid serum (from prior processing) must be added to the fresh cow’s or goat’s milk, with a few curds, in order to obtain coagulation in approximately 20-24 hours, keeping the mixture at 12-15 °C. The curds are then collected in linen cloth bags which are then placed to drain. When the mass is rather dry, the cloth is removed and 25 g of salt is added per Kg of paste. Mix everything in rolls with a diameter of approximately 3 cm, which are then cut into cylinders approximately 5 cm long. The minimum aging of one week takes place in a cool environment, and may be extended in a dry locale. The maturation must take place in a period that varies between one and several weeks.