Semiaged goat cheese, raw milk - S'ambasciada Sarda - Sardinian food
Uncooked and half aged goat cheese made by the shepherd of Sadali
Semiaged goat cheese, raw milk - S'ambasciada Sarda - Sardinian cheese
Features:
The shape is frusto-conical or cylindrical, weight is variable. The rind is three months yellow as it has dark brown after 6 months of ripening. The paste is white or pale yellow in color instead of the intense and spicy flavor and it increases with maturation. While processing the raw goat milk is heated to 36° C through the use of direct heat in a copper braid. Milk is added to a solution of young goat rennet.
The curd is broken with a tool called "chiova" or directly by hand until the granules reach the cheese mass of the size of a grain of rice. The curd so fragmented is made to deposit in the bottom of the boiler to form the dough under the serum. Still under the hot whey is the division of the dough, after transferred into conical containers.
The cheese is salted immersed in brine, salt is also added, sprinkled on the face of the emerging form. The maturation begins in the same "shelter" where the minister is left to dry on a particular "canicciato" where it undergoes of a light smoking.
Caprino semistagionato - S'ambasciada Sarda - Best Sardinian food products
If you wanted to go seek the best goat cheese of Sardinia, then you should definitely turn to the Ogliastra shepherds, an harsh land, forested and mountainous, suitable grazing the Sardinian goats
