Meeting February 2010 : Sardegna Il 2 febbraio l'incontro ha riguardato i formaggi sardi:
Il
GranAnglona , chiamato anche “Grana sardo” nasce a Nulvi alla fine degli anni novanta ed è prodotto con latte intero di pecora e coagulato con caglio di vitello. The "GranAnglona di Sardegna", provides a long maturation period during which there is a strong proteolysis and lipolysis.
Its shape is cylindrical with a smooth flat surfaces with a diameter of 33-36 cm and 16-20 cm of heel height and weight varies between 16 and 20 kg, in essence, a size similar to the better known Grana. It has a crust consisting of pale yellow compact and smooth, the kind young man (at least six months), and brown in the mature category (more than twelve months). Pasta in white wine with bay and tiny holes. Elastic, type in the young, harder and with some grit in the mature type. The flavor is sweet, aromatic and balanced in such a young più intenso e gradevolmente piccante nelle forme stagionate. Il contenuto di grasso è non inferiore al 42% sulla sostanza secca.
Cuore di Monte , delle Fattorie Gennargentu di Nulvi
formaggio pecorino stagionato tipo rigato, a pasta cruda, compatta o con rada e minuta occhiatura, si presenta bianca tendente al paglierino con il procedere della stagionatura.
Aspetto esteriore: parallelepipedo con crosta rigata e scura.
Ingredienti: latte di pecora intero, sale, fermenti e caglio di vitello;
(trattato in superficie con E253, E203).
Stagionatura: almeno 2 mesi a temperatura e umidità controllata con frequenti esposizioni all'aria naturale.
Durata e conservazione: fino 24 months stored at 10 ° C, if vacuum-packed, 90 days at a temperature of about 4 ° C.
Weight: 3.4 Kg
Pecorino Durgali , product Durgali (NU): whole sheep's milk cheese thermised partially cooked white and pale yellow compact sparse holes. Shape the back of a mule with brown crust.
Nutritional Information (Average values \u200b\u200bper 100 g of product)
Calories: 390 Kcal - 1625 Kj
Protein: 31.5%
Fat: 29.4%
Fiore Sardo PDO , Antonio Bussu, Guspini ( CA)
Hard cheese raw, made exclusively with whole sheep's milk, fresh, coagulated with rennet lamb or kid. The dough is shaped with special molds to give shape to the characteristic appearance. After a brief stop in brine, the cheeses are dry-salted. Table is used when no more than three months of seasoning, seasoning or grated if exceeded six months. Is smoked with aromatic herbs of the maquis.
the following features:
1. form consists of two truncated cone crushed to very horizontal base, respectively, joined together for the larger base and then confer with the bare back of a mule in the form
;
2. weight: from 1.500 kg to 4 kg, with variations, more or less, in relation to the technical conditions of production;
3. crust from deep yellow to dark brown;
4. white or pale yellow;
5. taste more or less spicy depending on the stage of maturation;
6. fat in dry matter: 40% minimum.
The area of \u200b\u200bproduction of the cheese in question comprises the whole of the region of Sardinia.
addition to cheese dinner brought a plate of Fregola with the roe.
