Bel Paese

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   "Bel Paese" is only the commercial name of Italico, an italian PDO. The temperature of milk for Italico cheesemaking is generally 40-43 °C and it optimum for the Streptococcus thermophilus used as starter but above all for a good action of rennet (rennet from calf with low quantity of pepsina). The curd is not coocked and before 10 hours the temperature is only 23-25 °C. For coocked cheeses as Grana Padano PDO of Parmigiano Reggiano PDO the temperature of milk used for cheesemaking is only 40-41 °C but the curd is coocked to 56 °C approximately. In this case the most important bacteria is Lactobacillus sp. with (in some case) S. thermophilus. 

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zeppa Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote zeppa Thanks(0) Quote Reply Topic: Bel Paese Posted: 22 Mar 2010 at 11:57pm
	"Bel Paese" is only the commercial name of Italico, an italian PDO. The temperature of milk for Italico cheesemaking is generally 40-43 °C and it optimum for the Streptococcus thermophilus used as starter but above all for a good action of rennet (rennet from calf with low quantity of pepsina). The curd is not coocked and before 10 hours the temperature is only 23-25 °C. For coocked cheeses as Grana Padano PDO of Parmigiano Reggiano PDO the temperature of milk used for cheesemaking is only 40-41 °C but the curd is coocked to 56 °C approximately. In this case the most important bacteria is Lactobacillus sp. with (in some case) S. thermophilus.

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Mike Mullan Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Mike Mullan Thanks(0) Quote Reply Posted: 22 Mar 2010 at 11:57pm
	Can anyone help with this query?

Jim Wallace Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Jim Wallace Thanks(0) Quote Reply Posted: 22 Mar 2010 at 11:56pm
	I have made this cheese w very good results but I am quite confused as to it's technology... the milk is raised to a very high temp initially of 108-110F. This certainly is not optimum condition for even the thermophilic cultures used. Even the high scald cheese such as Parma and gruyere start at much lower temps... can any one shed some light on this for me?