Some innovations are rooted in history, in the case of the Reserve Fiandino, a great achievement of which is used for vegetable rennet. The rennet or rennet, in broad terms is an enzyme that works as a catalyst and causes the coagulation of milk varies so that its state from sol to gel. E 'of different origins, is the most widely used animal rennet, obtained from the abomasum fourth stomach of the animal babies, but there are other types, vegetable, fungal, microbial and even GM. Our specific interest in this case is for vegetable rennet, it may be obtained from milk produced by the fig cut green branches, plants or other sources as in our case the thistle. ------- ------- omitted
Several times in the history of cheese and yet has tried to obtain cheeses with vegetable rennet, but from my personal knowledge had never received a product with an attitude to a prolonged seasoning. Selection Fiandino (Grand kinara ed) comes from a care and a careful selection of raw material, milk throughout the area and the highest quality is further controlled, partially skimmed and cream rested (obtained by centrifugal ed) made a great butter in two versions: traditional and salt.
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