Variant
of the previous for naming only is this "formaggella" feature of
Piacenza Apennines always and known in its variant (now banned by the EU) as
"cheese with worms".
Ingredients: Sheep's milk
Preparation: formaggella fresh sheep (can use the cacio cheese,
provolone, caciottine, pecorino or grana) whipped with milk, sugar, dry white
wine, brandy or cognac, put into glass jars, covered with oil and held to
season until it becomes hot flavour.
The
variant with the "worms" which included the final appearance of the
white worms said "saltarei" that serve to give the cheese that
softness and that spicy. The production
on a commercial scale as we have said is forbidden, but is still privately
prepared as was in the Middle Ages, when it was produced in our province
"Casum Placentinum" or parmesan cheese, and if some form could not
matured or bad, was re-used to make this Robiola.
Area
of production: Apennine valleys of
the province of Piacenza.
Source: http://www.tipicopiace.it
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