Mount Cesen’s Cheese

Its production is limited to the area of ​​Monte Cesen, to the left of the Piave river, in the Belluno and Treviso Prealps. We work in the alpine pastures of the municipality of Valdobbiadene and in those of the neighboring municipalities during the alpine pasture period from May to September with the milk of Brown, Friesian, Red Pezzata, Grigio Alpina, Burlina Meticcia, etc. that feed on the fragrant grass of the mountain pastures. Pleasant scent of herbs, flowers and hay, more marked by aging. Intense sweet flavor, spicy after the fourth month.

Type and method of production

Produced with raw cow’s milk from two milkings, the evening one is skimmed by surfacing while the morning one is used whole. Curdling is obtained with rennet (in powder or liquid) after having brought the milk to a temperature of 35 ° C with wood or gas heating. The curd is then broken with the lyre until it is reduced, with continuous movement of the mass, to dimensions ranging from 2/3 mm (grain of rice) to 10/12 mm (walnut). The pasta is semi-cooked at 40 ° C, keeping it moving. After a short rest, the curd settles on the bottom of the boiler separating itself from the whey where a single block is formed which is cut into pieces and then extracted and placed in molds or carrots to take the shape. It then undergoes light pressing and is turned several times to let the whey come out. Salting can be done dry, sprinkling salt over the forms or in brine in tanks of salty aqueous solution. Maturing takes place in a cool environment by turning the wheels daily for at least 30 days but with longer times it can improve its quality characteristics. By extending the maturation even beyond one year, it can become a grating cheese.

Shape and size

It has the shape of a truncated cylinder with a diameter ranging from 15 to 30 cm. The side (height) is variable from 6 to 12 cm and can be slightly convex. The faces are flat with dry and clean crust. The weight of the forms varies from 2 to kg.

Appearance of the pasta

When cut, the paste is soft or semi-hard with a straw yellow color, sometimes even intense and with small or medium holes.

Taste – olfactory characteristics

The scent is pleasant and intense. The flavor is sweet and savory, and becomes more intense, with bitter hints, with aging.

Energy value

350 k cal / about 100 g

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