products, crafts & animals: all the words of gourm.it

Tag: aging cheese

  • Provolone

    Provolone

    Provolone is an Italian cheese with stretched-curd, elongated and cylindrical shape, yellowish or light yellow in color.

  • Deliziola

    Deliziola

    A delightful goat cheese crafted using the same techniques as Gorgonzola. 

  • Alpeggio (Pasture)

    Alpeggio (Pasture)

    Acari (Italian for mites) are tiny arthropods that belong to the class Arachnida and are often found in soil, plants, dust, and on animals.

  • Crosta Lavata(Washed Rind)

    Crosta Lavata(Washed Rind)

    The Gourm.itpedia word of the day is “Washed Rind” Washed Rind /wɒʃt raɪnd/ The “Crosta lavata” process is a technique used in cheese production that involves washing the cheese rind with a saline solution during the maturation phase. Alberto Stanghellini, department manager and cheesemaker at Arrigoni Battista, tells us how this maturation process contributes to…

  • Fermento

    Fermento

    Ferments in cheeses play a crucial role in the production process, influencing taste, aroma, and texture.

  • Generazioni(Generations)

    Generazioni(Generations)

    The Gourm.itpedia word of the day is “Generazioni.” Generations /dʒene­raˈttsjoːni/ Groups of individuals born and raised in a specific period, often characterised by common life experiences, historical events and cultural influences. Marco Arrigoni, CEO and President at Arrigoni Battista, shares how his great-grandfather Battista Arrigoni, originally from Val Taleggio, founded the Arrigoni dairy in 1914…

  • Impianto (Plant)

    Impianto (Plant)

    A complex of machinery, equipment and facilities organised to carry out specific production or manufacturing operations in an industrial context.

  • Italico

    Italico

    Italico is a cheese similar to Taleggio but with much simpler characteristics; it is little known, especially in modern times. Marco Arrigoni, president of Arrigoni Battista, reveals his favourite cheese: Italico, a simply delicious but unfortunately not very popular cheese.

  • Lievito (Yeast)

    Lievito (Yeast)

    The Gourm.itpedia word of the day is “Yeast” Yeast /ji:st/ Yeast is a fundamental microorganism in the production process of certain cheeses. Commonly, it involves selected yeast strains that contribute to developing specific taste and aroma characteristics in cheese during the fermentation process. Gorgonzola legend has it that the use of yeast originated from a…

  • Muffa (Mold)

    Muffa (Mold)

    Mold is a fungal microorganism that contributes to the development of distinctive characteristics in some foods, such as cheeses and cured meats. In fact, mold is what makes Gorgonzola,a famous Italian blue cheese, unique,. The production begins with the addition of bacterial cultures and rennet to milk. The curd is then poured into typical cylindrical…