Ossolano : Product characteristics and methods of manufacturing, storage and aging: It depends on the characteristics of the materials used.
USES: They are uniform and constant: Features: It is a table cheese or half fat/hard cheese. It is semi-cooked and made with whole cow's milk from the farms in the area of production. It has a cylindrical shape with barefoot down, straight or nearly straight and flat. Weight is 5 to 6 kg. Height of the heel ranges from 6 to 10 cm. Diameter is 30 to 40 cm. It has a smooth, regular and elastic crust which is light straw to gray in color as it matures. The paste has tiny holes and a sweet and delicate taste.
Working Methods: Cow's milk of one or more milkings is heated to a temperature of 30-34 degrees. Liquid or powder calf rennet is added. The clotting time usually ranges between 35 and 45 minutes. Then, the breaking of the curd to the size of a grain of corn occurs. The curd heats up to 40-42 degrees C for 20 minutes. The cheese mass is kept in motion for another 10 to 12 minutes. It is then left to settle on the bottom of the boiler. The mass is extracted and wrapped in towels with a smooth face first into molds and is then subjected to an initial pressing for about 4-8 hours to remove residual serum. Then, the molds face marchiante consortium for 10-14 hours and are subjected to more pressing. The meat is salted in brine or is left dry. After this, the cheese is matured in premises with a temperature of 10-14 degrees C for a minimum period of 60 days.
Area of production: The cheese factory is in the valleys and Formazza Ossola and the province of Verbano-Cusio-Ossola. Materials and equipments used in the production and packaging. The boiler machining, gear cutting and processing of the curd in the boiler molds Table spersoio, sometimes it is made of wood. In other cases, the materials are "washed" (steel, copper, tin, plastic food), draining of the curd in natural fabrics and axis of seasoning. Bench of wood with the aid of stones are made. Description of local processing, storage and aging: The local cheese is not a special case. The aging room often has natural geological walls.