The Formaggella del Luinese becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released April 16, 2011.
Being a product PDO certification requires that the entire production process must be carried out in the region of Lombardy.
The formaggella PDO is a soft cheese, with minimum aging of 20 days, produced exclusively with whole milk and raw goat. Of cylindrical shape with flat sides, of the formaggella PDO has a diameter of 13-15 centimeters, barefoot variable of 4-6 centimeters and weight of 700-900 grams.
The crust is not hard and, at times, is characterized by the presence of mold. The homogeneous paste is white. The dough soft and compact has un’occhiatura rather late.
The milk used for the production of formaggella PDO, full and at 100% goat, must be obtained at most by 3 milkings and stored at a temperature not exceeding 4 ° C. Heating can be done with wood fires, gas or steam. Rennet is used only natural. The coagulation takes place between 32 and 34 ° C, for a time of between 30-40 minutes. When the curd has reached an average density, we proceed to break in order to achieve a fine grain tending to corn grain. Subsequently, if the environment is particularly cold, it performs any heating to a maximum temperature of 38 ° C, followed by a step of stirring and a rest of approximately 15 minutes each.
The shaping is effected in molds of 14 cm diameter. The curing process is 20 days. Sweet taste and pleasant, the formaggella PDO has a delicate flavor that intensifies with aging. Ideal as a table cheese, of the formaggella PDO is produced in all the valleys of the Upper Luinese and mountain areas of the province of Varese.


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