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Bel Paese

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zeppa View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote zeppa Quote  Post ReplyReply Direct Link To This Post 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 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Mike Mullan Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 11:57pm
Can anyone help with this query?
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Jim Wallace View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jim Wallace Quote  Post ReplyReply Direct Link To This Post 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?
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