Cacio del Borgo

Cow Cheese

For the production of the Cacio del Borgo cheese, the cow's milk is selected each day in the grazing farms of the Monte Poro area. The initial tests are carried out in our plant, cryoscopy and acidity, and if the results are favourable the milk undergoes a process of transformation within twenty-four hours. It is first pasteurized at a temperature of 72° C, then rennet and milk enzymes are added, and the curd is broken up into hazelnut-size granules. The shapes thus obtained remain in the steaming room for about three hours and are then transferred into the resting room for another twelve hours. Salting is done manually on each form before they are transferred to the drying room at a temperature of 11° C and 85% humidity. After a period of 25/30 days the product is ready for sale. The forms are cylindrical, of 1700gr or 5000 gr.