PECORINO CHEESE IN SUCCISO
High Reggio Apennines
Companies:
Coop. The Valley of the Knights
Loc. Succiso Nuovo
Ramiseto
Phone: 0522 892346
Historical Origins
The breeding of sheep and the production of cheeses in the Apennines has ancient origins given the large presence of pastures in the high mountains. Ancestral is also the practice of “transhumance”: an ancient document on the economy of the place of 1600 notes how the whole area despite having fertile land was often left uncultivated due to the harsh winter climate that pushed the locals to go with the flocks in the Tuscan Maremma or in the Po reclamation. The traditional transhumance on foot, which lasted a few weeks, was replaced in modern times by the transfer of flocks by truck and is still practiced.
Activity
Breeding of Massese sheep, sale of lambs and production of pecorino cheese
Dishes and Ingredients
Production of pecorino cheese.
Milking is carried out mechanically in two groups, then the milk is placed in a special refrigerator, at a temperature of 4 degrees.
The milk is processed by means of a multi-purpose boiler with “alpha-aval”. After a first processing, the milk is collected and curdled is made.
Once removed from the molds, the cheese is put on wooden boards and the seasoning begins; The next day the wheel is salted and left to mature.
Pecorino can be of two types: cold pecorino cheese to be seasoned obtained by heating the milk up to 33 degrees by adding rennet later; Fresh caciotta obtained by heating the milk up to 68 degrees and then cooled up to 42 degrees and then introducing live ferments and bringing it back to a temperature of 48 degrees, finally, adding rennet, you get the shape and let it mature for 15/20 days.
PECORINO DI VALBONA CHEESE
High Reggio Apennines
Companies:
Dairy B. Max of Bragazzi Massimiliano
Via Colombarotto, 65 Bagnolo San Vito – Mantua Tel. 0376 252489
Availability during the winter. Bragazzi Massimiliano
Via Chiesa Loc. Valbona Tel. 0522 897126 Availability during the summer
Historical Origins
Family tradition in summer sale of cheese in the Valbona dairy
Dishes and Ingredients
The processing is done first by pasteurizing the milk, then with the “thorn” the curd is cut as tradition teaches
Production of cheeses: Pecorino, Misto (made with sheep’s milk and cow’s milk), Ricotta.
PECORINO OF VILLA MINOZZO
High Reggio Apennines
Companies:
Pascoli Alti di Montipò Marco e c.
S.N.C Dairy products Tel: 0522 818159
Historical origins
Sheep culture in our mountain is known and practiced since 1600/1700 with the particularity that during the winter months the shepherds of the municipality of Villa Minozzo, Ramiseto, Ligonchio and Collagna, through the passes of the Radici, Pradarena, Cerreto and Lagastrello, transhumant in Tuscany and Liguria, coming into contact with customs and traditions of those areas. Towards the end of 1700 the Duchy of Parma allowed these shepherds transhumance also in the lower Reggio Emilia and Mantuan plain. It is in these areas that sheep’s milk is currently collected.
Typical products
Production of cheese in particular pure pecorino cheese
Only pasteurized whole cow’s milk is used at 72 ° for 30 minutes, the inoculation of temophilic lactic acid bacteria is done at the beginning of the filling of the polyvalent. The reactivation of the ferment varies depending on the season: from a minimum of 20 minutes in summer to a maximum of 50 minutes in winter. The coagulation temperature is 38.5 ° fixed. For coagulation, liquid calf rennet with a minimum of 80% chymosin is used. The sensnet is usually taken after 15 minutes, while the first cut of the curd is made after about 5 minutes. The curd is firmed under whey thus allowing a quick bleeding and firming after which it starts again with the cut until a curd as big as a walnut is obtained. Once unloaded into the molds it is taken to stewing (45°) for at least an hour. Usually a pH of the cheese of 5.30 is reached in 2 hours, after which it is brought to the cell at 10 ° for cooling in order to stop lactic acidification. The next day the pH is 5.20 and the cheese is put in salt for 4 hours and then in a maturing cell at controlled temperature and humidity on wooden axes.
