Gray Cheese - Masseria Cinque Santi | Salento cheese
Cenerino Cheese - Masseria Cinque Santi | Salento cheese
Formaggio Cenerino - Masseria Cinque Santi is a Salento cheese full fat, raw paste from raw cow and sheep milk, coagulated with veal rennet.
In fact, the ash absorbs superfluous humidity and lowers the surface acidity of the rind, improving the shelf life of the cheese.
Cenerino cheese - Masseria Cinque Santi has a semi-hard, crumbly, slightly lumpy white or straw-yellow texture, and an astringent, slightly salty taste.
Use: It is a "table" cheese that is used as a component of cutting boards, or, at the end of a meal< br />Conservation: Refrigerated environment at 12°C
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Cenerino Cheese - Masseria Cinque Santi | Salento cheese
Formaggio Cenerino - Masseria Cinque Santi is a Salento cheese with fat, raw paste, raw cow and sheep milk, coagulated with veal rennet.
Fun fact: protected during the seasoning with a layer of ash, it is easily recognizable by the gray color of the surface: the seasoning under ash is an ancient method of preservation and maturation that was used in the past by farmers before the use of refrigerators.
In fact, the ash absorbs superfluous humidity and lowers the surface acidity of the rind, improving the shelf life of the cheese.
Cenerino cheese - Masseria Cinque Santi has a semi-hard, crumbly, slightly lumpy white or straw yellow texture, and an astringent, slightly salty taste.
The duration of the seasoning varies according to the product to be obtained: from 2 months up to even more than 2 years.
Use: It is a "table" cheese that is used as a component of cutting boards, or, at the end of a meal< br />Conservation: Refrigerated environment at 12°C
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