Juncata or giuncata is a typical product of the Sila mountain. This cheese is made with cow’s milk, salt and rennet and the production is all manual. The milk is heated to 36-38°C and added with rennet. After 45 e 60 minutes, the curd is gently is cut into 1 cm cubes. The curd is then collected in a special colander container and let it set for 2-3 hours without pressing. Once the cheese gets thicker, it is salted.
Juncata can be eaten fresh, after 2 days from the production, or aged 2-4 weeks. It has a cylindrical shape and can weigh 200/400 gr. It has a sourish and sweet taste and a white colour.
NUTRITIONAL FEATURES/ 100 g: