Ciambelle Trecce

Smoked and White Cheeses

For the production of these cheeses, selected milk enzymes and natural liquid calf rennet are added to cow's milk, which is pasteurized at a temperature of 70° C. The breaking of the curd is done manually with a spino whisk into hazelnut-size grains. It is then left to ripen under whey at a temperature of 37 ° C in the steaming room and is stretched when ripe. We then proceed to the realization of the various forms: doughnut shape, plait or morsels, which undergo smoking with flavourings.