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Juncata-Sciuncata

Juncata tipica calabrese

Sciuncata is a typical product of the mountain Sila. 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.

Sciuncata 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 grams. It has a sourish and sweet taste and a white colour.

NUTRITIONAL FEATURES/ 100 g

Kcal: 300
Carbohydrates: 5 g
Proteins: 18 g
Fats: 22 g
Water: 55 g