…Telling the Story of Cheese and Dairy Products
Describe the main characteristics of the cheese (or dairy product), including information on its history or interesting facts about its production.
The saras del fen is a kind of aged ricotta. It has a round shape and compact paste, is finely granular and ivory white in color, with possible browning with advanced aging. Externally it is wrapped with hay and may be covered with mold.
Indicate where it is produced (the province, the country or even the region, to indicate precisely where the work is done). If it is significant, indicate the altitude. Report on where the animals graze, if it is different than where the company is located. It is also useful to specify the pedoclimatic characteristics of the production area, but only those that give the product particularly unique, identifying or organoleptic characteristics.
The company processes the milk in Sordevolo (Piedmont, Italy) in Alto Elvo: from March to May and from October to November in the Croce farm, 700 meters above sea level; from June to September in the Muanda Alps, 1,470 meters above sea level, on the slopes of Mount Mucrone.
Indicate the number of animals raised on the farm and which breed they belong to (especially describing characteristics if it is a rare, local breed). Describe how they are raised and the amount of pasture. Explain what the animals are fed, list- ing the various components (fresh forage, corn, field beans, etc.). Indicate whether they eat silage (both corn and grass). Specify if it is grown on the farm or if it is purchased off farm, and if it is certified GMO free.
We raise 35 Alpine Brown cows and, during the summer, they graze on pasture of about 200 hectares (about 494 acres). For the rest of the year the animals are kept in the barn, but they have one hectare (almost 2.5 acres) of land that they can graze on and are fed with hay (70% produced on the farm). Locally bought certified GMO free grains are also integrated into their diet.
Explain which practices guarantee animal welfare, with a focus on available space, mutilation, methods and timing of castration, recovery areas, contact with the mother and treatments administered.
Animal welfare is guaranteed through rearing in mountain pastures during the summer and in stalls of an appropriate size during the winter. Veal remain beside their mothers in specific stalls until weaned. Mutilation practices are not preformed.
Indicate the type of milk used (cow/goat, whole/skim, etc.) and specify if it is raw or pasteurized or thermized. Briefly de- scribe the processing technique: indicate from how many milkings the milk comes from, if enzymes are used (industrial, selected locally, self-produced), the type of rennet used (veal, lamb, paste, liquid, thistle), the mode of breaking and col- lecting the curd, the shaping, and possible pressing and salting.
Stringy cheese from cow’s milk, whole and raw. To the milk, from the morning milking, you add the whey and the goat or lamb rennet paste. Break the curd with a wooden spoon and allow the maturation of the curds in the whey. The curds are collected, cut into slices and immersed in a wooden tub with almost boiling water. The cheese is formed by hand, giving it the characteristic shape of a pear with a head. After a short dip in cold water, which allows it to firm up, the caciocavallo cheese is salted in brine.
Describe the ripening period and the location (if it is a natural location – cellar or cave – or if it is a climate-controlled room). If aging is done by others, indicate the name of the affineur and where they are located.
The cheese ripens on wooden boards for at least 20 days in a climate-controlled cellar.
Indicate the period in which the cheese is produced.
Marzolina is produced from March to June.
Tips for use or storage
How and where to best store the product (for example, wrapped in a cotton or linen cloth, in an airtight container in the refrigerator – and at what temperature – or simply in a cool, well-ventilated place).