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animal welfare
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SF0274659
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
SF0323471
The Cabannina is a native cattle breed from Genoa, named after the Cabanne plain in the Rezzoaglio municipality. A number of pure-bred animals were preserved here, allowing the revival of the breed over the past few decades after it came close to extinction. A hardy breed, small in size, it has a dark chestnut or pale brown coat, with a cream stripe along the back, known as the riga mulina, which fades into reddish shades.
The Cabannina is a native cattle breed from Genoa, named after the Cabanne plain in the Rezzoaglio municipality. A number of pure-bred animals were preserved here, allowing the revival of the breed over the past few decades after it came close to extinction. A hardy breed, small in size, it has a dark chestnut or pale brown coat, with a cream stripe along the back, known as the riga mulina, which fades into reddish shades.
SF0289852
SF0274658
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
SF0063867