This chapter discusses various acid‐coagulated cheeses, such as acid curd cheese, Crottin de Chavignol Protected Designation of Origin (PDO)cheese, Quark cheese and Robiola di Roccaverano cheese. Acid curd cheeses are produced from acid curd Quark and therefore constitute an extra cheese group. It exhibits a smooth and firm texture and a mild and piquant aroma which intensifies with increasing ripening time. Robiola of Roccaverano is a fatty, fresh, soft, acid‐coagulated cheese. Robiola of Roccaverano PDO is an artisanal product using raw whole milk from goat breeds Roccaverano and Camosciata Alpina and their crosses, and ewes of the Langhe Sheep and cows of the Piemontese and Bruna Alpina breeds and their crosses. The structure is soft, slightly compact with the continued maturing. It can be creamy under the crust. The flavour and aroma are stronger compared to fresh products and become spicy with aging.

Acid‐Coagulated Cheeses

Giuseppe Licitra
2018-01-01

Abstract

This chapter discusses various acid‐coagulated cheeses, such as acid curd cheese, Crottin de Chavignol Protected Designation of Origin (PDO)cheese, Quark cheese and Robiola di Roccaverano cheese. Acid curd cheeses are produced from acid curd Quark and therefore constitute an extra cheese group. It exhibits a smooth and firm texture and a mild and piquant aroma which intensifies with increasing ripening time. Robiola of Roccaverano is a fatty, fresh, soft, acid‐coagulated cheese. Robiola of Roccaverano PDO is an artisanal product using raw whole milk from goat breeds Roccaverano and Camosciata Alpina and their crosses, and ewes of the Langhe Sheep and cows of the Piemontese and Bruna Alpina breeds and their crosses. The structure is soft, slightly compact with the continued maturing. It can be creamy under the crust. The flavour and aroma are stronger compared to fresh products and become spicy with aging.
9781119046158
Cheese | Cheeses | Control cheese
File in questo prodotto:
File Dimensione Formato  
Acid‐Coagulated Cheeses.pdf

non disponibili

Tipologia: Versione Editoriale (PDF)
Dimensione 360.02 kB
Formato Adobe PDF
360.02 kB Adobe PDF   Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11769/331817
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 1
  • ???jsp.display-item.citation.isi??? ND
social impact