Cheese manufacture and varieties

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Bel Paese

Printed From: Dairy Science and Food Technology
Category: Cheese varieties
Forum Name: Cheese manufacture and varieties
Forum Description: Cheese manufacture and discussions about particular cheese varieties
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=158
Printed Date: 20 Apr 2024 at 3:18am
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Topic: Bel Paese

Posted By: Guests
Subject: Bel Paese
Date 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?

Replies:

Posted By: Guests
Date Posted: 22 Mar 2010 at 11:57pm

Can anyone help with this query?

Posted By: Guests
Date 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.