![]() Afterward, this cheese is transferred to dry, cool rooms. Traditionally, willow baskets were used for cheese production, but nowadays plastic and metal baskets are used. Then the curd is transferred to cone-shaped baskets to remove excess moisture for 8-24 hours. Once full coagulation is achieved, heating is stopped, and the mass is cooled. The first step involves heating the whey (sometimes with additional acidification) to 85-90 degrees Celsius (185-194 degrees Fahrenheit), causing the albumin and globulin to coagulate and float to the surface. The process of making Ricotta has remained unchanged since its inception. On May 13, 2005, “Ricotta Romana” cheese was legally classified as a cheese with a protected designation of origin (DOP). ![]()
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