Laboratori
Prepare the cheese
WHERE
CHÁ DE FEIJOAL
DIFFICULTY
AVERAGE
DURATION
3 HOURS
Two types of cheese are produced in Planalto Norte: fresh, classic, and cured, matured.
To obtain cured milk: fresh milk must first be filtered and then heated to 35°C or 45°C, depending on the climate. After filtering, pH and temperature are measured. Pour the filtered, heated and measured milk into a pan, stirring for 15 minutes, and add the rennet: in the past, local rennet, made from goat intestines, was used, but today it is used ready-made. With the addition of rennet, the milk solidifies and forms slowly. At this point the salt is added.
A form of fresh cheese will be produced in the laboratory and the ripened cheese cellars will be visited.
