Formaggella del Luinese D.O.P.
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Characteristics
Name:
Formaggella del Luinese D.O.P.
Milk:
Goat/unpasteurised.
Rind:
Natural, not hard, with possible presence of mold.
Paste:
Soft, compact paste, with possible fine holes.
Fat in dry substance:
Min 41%.
Dry extract:
Min 45%.
Percentage of water:
Max 55%.
Taste:
The flavor is mildly sweet, delicate, pleasant and intensifies with the progress of aging. The smell and aroma are delicate and also intensify during aging. The structure is elastic, moist, soft and quite soluble. The color of the dough is homogeneous and mostly white.
Microbiological characteristics:
Marked prevalence of a mixed lactic microflora (cocci, homoheterofermentative sticks), coming from milk, the environment and grafts.
Ageing:
Rennet coagulation, with a minimum maturation of 20 days.
Type:
Semi hard dough.
Weight:
700-900 g.
Shape and dimension:
Cylindrical, with flat faces; Diameter: 13-15 cm; Height: 4-6 cm.
Zona di produzione:
Northern area of the Province of Varese.
