Cheese MONTAZIO | Italian Recipe with Tasting

Hello everyone, this is the channel S Grandfather For lunch with you! Montasio (MONTASIO) - semi-hard cheese from the north of Italy, from the regions of Friuli Venezia Giulia and Veneto, named after a mountain in the Alps. Montazio is made from a mixture of cow and goat milk, sometimes completely from goat. If you are interested in how to cook this dish at home, then turn on this video rather than watch it! # montazio # cheese # hard cheese # montazio cheese # real cheese # for dinner
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Musical composition ES_Golden Dime - Dez Moran,
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And also ES_Coffee for Two - Epocha
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Ingredients:
Goat's milk or 50/50 with cow's or cow's milk - 50 l
Thermophilic starter culture SU CASU - 1/2 tsp
Rennet enzyme for 50 liters of milk
Calcium chloride - 50 ml 10%
Pink salt - 5 tablespoons
Honey - 6-7 tablespoons
Extrusion Mold - D28
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Step-by-step recipe for Montazio cheese:
Add the starter culture to a glass of pasteurized milk. Pasteurize 35 liters of milk and quickly cool down to 32C.
Add the diluted starter culture to milk, stir for 1 minute, moving from bottom to top and leave to activate for 30-45 minutes.
Stir the milk, then slowly pour in the diluted enzyme 30 minutes before adding the enzyme, stirring the milk constantly from top to bottom to distribute it as much as possible throughout the milk. Cover the container with a lid and leave for 30-45 minutes to curdle the milk. multiplier 2.5
Cut the curd into 1 cm cubes. Cut vertically with a long knife, leave for 5 minutes to firm up the edges, and then cut the curd horizontally.
Turn on the heating of the curd, stirring it from time to time for 40 minutes. The final temperature should be 40 ° C.
Gently chop large, under-cut pieces to the desired size with a knife. When the curd has reached 40 ° C, turn off the heat and stir for 15 minutes. Then raise the temperature to 44 ° C in 5-7 minutes while continuing to stir the curd.
Turn off the heat and leave the curd alone for 20 minutes. During this time, it will settle to the bottom of the pan.
Remove whey enough to lightly cover the curd layer. Place a colander in a sink and line it with a layer of drainage cloth. Use a wide slotted spoon to transfer the cheese mass to a colander and let drain for 10 minutes. Sprinkle 1.5 tbsp on the surface of the cheese. Himalayan salt, mix the salt with the curd by hand.
Leave it on for another 5 minutes. Salted curd will give more whey.
Prepare the mold: cover it with a layer of drainage fabric. Transfer the curd to the mold, cover it with a cloth corner and a plunger lid.
Pressing with flips:
1 hour 12 kg (D 16) 19 kg (D20) 34 kg (D27)
9 hours 17 kg 27 kg 48 kg
9 hours 22 kg 34 kg 63 kg
Remove the cheese from the mold, remove the drainage cloth, weigh it and place it on the salting in a container with brine cooled to 11-13 ° C. Salting time - 6 hours for every 450 g of cheese. During salting, turn the cheese once in the middle of the term.
Remove the cheese from the brine, blot with a paper towel and lay on a drainage mat to dry at room temperature for 1-2 days (until the crust is completely dry, the final drying time will depend on the humidity in the room). Place the cheese for a week in a ripening chamber with a temperature of 11-12 ° C and a humidity of 85%. Turn cheese daily.
For the next 2 weeks, wipe the cheese twice a week with a weak brine (6-8%),
After 2 weeks, rub the cheese crust with 3-4 tablespoons of honey. Continue to mature in the maturation chamber, turning daily.
After another week, repeat the rubbing with honey, then rub the cheese with the remaining Himalayan salt 1.5 tbsp. and send to mature again for another two weeks, turning daily.
When the cheese has a thick crust, you can seal it in latex or wax to protect it from drying out.