RECIPE GUIDELINES - MONTASIO AND LATTERIA

RECIPE GUIDELINES - MONTASIO AND LATTERIA

Montasio is the D.O.C. typical semi-hard, whole-fat, cooked cheese with a compact white or straw-yellow paste and a light brown rind.  The flavour profile is earthy, creamy, woody, slightly tangy and nutty. Produced in northern Italy in the Carnia region of the eastern Alps. In the flatlands of Fruill the softer, short-medium ripened cheese produced according to the Montasio technology is called Latteria, a name which is not protected by the D.O.C.

The meaning of D.O.C. - is the system of protected designation of origin for cheese

SACCO LYOFAST MW 030 Q range
SACCO LYOFAST MOT range
SACCO LYOFAST LR 4 PD (Protective culture)
SACCO LYOFAST LH 13

Available in 5 UC | 10 UC | 25 UC | 50 UC sachets

Dosage:

5 UC enough for 500 L of milk
10 UC enough for 1 000 L of milk
25 UC enough for 2 500 L of milk
50 UC enough for 5 000 L of milk

SACCO cultures are direct inoculation, no need to dissolve the cultures, add directly to milk mixture at the correct temperature

Equal amount of MW /  MOT and LR 4 PD culture is added to the milk mixture

All products available from Dynamiko Food Ingredients

For more information contact us on - salesrep@dynamiko.co.za or order@dynamiko.co.za
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