Fratelli Sanna


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Farm

Azienda







The company produces cheese since 1986.
In 2005 they been realize a new dairy that can transform all our own milk. In our photo gallery you could see our new structure and follow all the stages of cheese making.






The milk comes from our farm to the dairy is transferred to the boiler in which it is heated about 36°C. So should be added the lactic acid bacteria and rennet. After adding the rennet, the milk is left to rest and is expected to form the curd that is to say that milk the milk from liquid assumes jelly like consistency.
And now it becomes cheese.
This is one of the most fascinating stages of processing. The cheese makertookgreat care to the milk clots in the matter of time and carefully at the right moment must asses the right time to proceed the following operation: the breaking of the curd.
At the correct and fast execution of this operation will depend the good taste of work and the quality of the cheese.
Breaking of the Curd
Once the curd has assumed the desired consistency it is cut to facilitate the escape of serum. If you are producing soft cheeses such as caciotta rupture is practiced by reducing the curd particle size of an almond or a walnut. however, produce hard cheeses such as pecorino from fairy mature rupture is "a grain of rice". The evaluation of the proper grain size of the curd is made by cheese maker empirically based on experience. No machine can replace humans in this stage and it is this dimension that artisanal cheese production proves to be a real art.
The Formation
This is a cozy, warm and humid in which the lactic acid bacteria present in cheese can play in the world better their action. They use the sugar in milk (lactose) to produce lactic acid. The acidity generated anti-caseari inhibits the action of microorganisms and allows for proper storage of cheese. So a process that would spontaneously to the deterioration of the product is directed towards the production dial healthy, safe and good as the cheese. Possible when the product is sufficiently acidified cell is removed from the past and stewing in one cell cold and dry which will lose moisture and the proper seasoning.
The Seasoning
The seasoning is the process which cheese is place in a suitable environment for temperature and humidity, by its maturation.
· Loses moisture
· Microorganisms and enzymes alter the composition and characteristics organoleptic
You modify the above components is, fats and proteins, which become more digestible and transforming give rise to aromatic substances.
And for this reason that the cheese smells and flavors are more pronounced and more complex than those of fresh cheeses.


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