Pecorino Muffato is a Gorgonzola style cheese, from the Sopravvissana breed.
The milk is heated, and then worked with natural rennet. After about 20/30 minutes the curd is broken with grains of corn, passed, and left for two days to form. The cheese is brined, matured in natural caves; that provide unusual conditions of humidity and temperature, even in summer.
A total absence of light allow the development of molds responsible for the slow drying of the cheese, average time of maturing is 60 days.
Average Age: 2-4 months
Average Weight: 7-8 lbs.
|
|
