Cow cheese is produced with cow’s milk and before being eaten it is left to age for a period ranging from 2 months to a years. Sharp in flavour, it can be served in thin slices or grated when much aged. A whole cow cheese is about 22-24 cm in diameter and can weigh up to 2 kg.
When young, cow cheese has a yellowish colour and it is creamy in consistency. The taste is initially tender but during the aging process it becomes stronger and more intense.
The production takes place strictly in an artisanal way; the collected milk is settled to coagulate at a temperature of 35-38° C. After 30-40 minutes, the curd is crushed in parts as big as a nut and then is collected and pressed in a special container, where it rests for 2-3 hours before being salted.
ENERGY VALUE / 100 g: