Parks.it Homepage
 

Products: Cheese

The Tastes of the Park

The territory of Pollino National Park is characterized by a harsh and varied nature including mountains, woodlands, and streams, and by a unique flora and fauna.
The characteristic local products represent without a doubt another particular feature of this territory and, therefore, a further experience for visitors, offering them the opportunity to share the man-nature harmonious balance perfectly represented by the local products of Pollino.

Rotonda Red Aubergine
Rotonda Red Aubergine
Found 11 results (Sort order: Category > Product)
Production features: Goat's milk is brought to a temperature of 90°C. When the temperature diminishes and reaches the 38°C, rennet is added (lamb or kid's rennet), coagulation takes place in 30 minutes. Territory: Lucanian slope of...
Category: Cheese
Quality Brands:
Traditional Agri-Foodstuffs
The Felciata cheese, in dialect: 'a filicèta, has ancient origins and belongs to the traditions of pastoralism of Morano Calabro, a country that in 1810 had 12,300 head of sheep. The cheese takes its name from the ferns from which it receives...
Category: Cheese
History: As for pecorino cheese, also the origins of goat's milk cheese processing in the area of Pollino date back to ancient times. The methods have remained almost unchanged, since traditional practices are deeply rooted in the local breeders. Territory:...
Category: Cheese
Quality Brands:
Traditional Agri-Foodstuffs
It is a soft cheese, produced mainly with raw goat milk mixed with small amounts of sheep's milk and obtained by the addition of liquid calf rennet. The shape is irregular and the crust is covered with a characteristic white mold. It can be eaten...
Category: Cheese
Hard pecorino is obtained from the transformation of sheep and goat's milk and is produced with 50% to 90% of whole raw sheep's milk, a percentage reaching the 100% in the case of hard cheese made with sheep's milk.
Category: Cheese
Paddaccio
Production features: The product is obtained from the processing of milk coming from sheep and goats bred in a wild or semi-wild state respecting the well-being of the animal. The breeding activities are situated in the area of Pollino National Park. Territory:...
Category: Cheese
Quality Brands:
Traditional Agri-Foodstuffs
Currently produced only in the town of Morano Calabro (CS), this cheese has ancient origins as evidenced by numerous documented accounts such as the quote contained in the "Nuova Enciclopedia Agraria", written by Achilles Bruni (1859). 
Category: Cheese
Production features: The milk is heated to a temperature of 38/39°C. At this temperature, lamb's or kid's rennet is added to the dough. After about 30-40 minutes, the curd is ready to be broken into small grains. The cheese is then extracted...
Category: Cheese
Quality Brands:
Traditional Agri-Foodstuffs
In some small cheese factories on the Park slope in Calabria, the so-called ricotta infornata (baked ricotta) is prepared. After being salted, this particular product is baked in the oven in pottery or terracotta pots. The maturation process goes from...
Category: Cheese
Ricotta is one of the most ancient cheese, very widespread for its low cost and because it is easy to use in cooking and at table. Considered in the past the food of the poor, today it represents an easily digestible source of proteins of great biological...
Category: Cheese
History: In the Park area, the origin of sheep-goat's milk cheese depended on the lack of great quantities of sheep's and goat's milk, and therefore on the need to "mix" the two different kinds of milk to make cheese. Today the production...
Category: Cheese
Quality Brands:
Traditional Agri-Foodstuffs
share-stampashare-mailQR Codeshare-facebookshare-twitter
© 2024 - Ente Parco Nazionale del Pollino