Piacentinu Ennese DOP
Caseari Di Venti/Az. Agr. “Eredi Cottonaro Paolo”
Caseari Di Venti/Az. Agr. “Eredi Cottonaro Paolo” The “Piacentinu Ennese” is a cheese with a pressed compact texture, obtained from whole sheep milk, raw and with a natural fermentation acidity, produced from native Sicilian sheep breeds Comisana, Pinzirita, Valle del Belice and their crossbreeds. The milk comes from a maximum of two milkings, enriched with saffron and coagulated with lamb rennet. The curd is flushed from its serum in reed baskets and poked using traditional techniques. The whey is steamed and dry-slated. Aging in ventilated rooms for a minimum of 60 days from production.
TYPE / Cheese from whole raw cow milk.
INGREDIENTS / Cow milk, salt, lamb rennet.
FORM / Rectangular.
CRUST / Thin, smooth and compact.
COLOR / Golden or straw-yellow tending towards brown.
INNER COLOR AND UNDER-CRUST / White tending towards straw-yellow.
TEXTURE / Compact.
TRIGEMINAL NOTES / SPICY.
SALE UNIT / 12 / 14 KG
TECHNOLOGICAL ASPECTS / The milk from one or more milkings is coagulated with lamb
rennet. The processing is artisanal with wooden utensils and traditional methods, salted in brine. Aging occurs in fresh rooms.
AGING / 12 months.
PACKAGING/ Thermic sealed vacuum-packed Ziploc.