CHEESE OF LAZIO
We continue our collective storytelling project Tasting cheese with another one cheese storyteller, Alessandro De Cesare, who tells us i Lazio cheeses.
Alessandro deals with dairy consultancy and training for professionals in the sector (but also for simple enthusiasts) on the whole national territory.
We asked him what his preferences are for cheeses, and here are his answers.
– What is the cheese in your area to which you are most attached for sentimental reasons and why?
«My favorite cheese for an emotional bond is the mozzarella, since it was the first cheese I made ».
– Which cheese do you prefer to eat "absolute"? And which one do you prefer to use in gastronomic preparations?
«My absolute favorite product is the ricotta, because I have my own technique to make it soft and frothy and also without salt, and I use it in various sweet and savory preparations.
I add a personal note: this product made me conquer my partner ».
CHEESE OF LAZIO
at Alessandro De Cesaris
Land of good food and the highest quality products: in Lazio the territorial variety offers highly respected productions. Raw materials related to the traditions and characteristics of the territory, from which the IGP and DOP brands originate.
In the case of DOP cheeses, all the transformation phases are carried out in the Lazio region following the typical processing techniques. Let's think for example of Buffalo Mozzarella, with Pecorino Romano or Ricotta.
We know these products better.
Mozzarella di Bufala Campana DOP
Although the name refers to the southern region, the Mozzarella di Bufala Campana DOP it is also produced in the provinces of Frosinone, of Latina and Rome, following the typical working methods of the Lazio region. In fact, the production process involves the exclusive use of fresh and raw whole buffalo milk, possibly pasteurized, coming from farms originating in the production area and of Italian Mediterranean breed.
The Mozzarella di Bufala Campana DOP, inoltre, while presenting in most cases the classic rounded shape, it is produced in other typical forms such as: bocconcini, braiding, beads, cherries, nodini e ovoline.
Pecorino di Picinisco DOP and Pecorino Romano DOP
These two cheeses are also widespread outside the Lazio Region, used in many dishes of our beautiful country.
With a pungent and spicy taste that can hardly go unnoticed, the Pecorino Romano stands out for its characteristic cylindrical shape with a smooth ivory surface, and presents a millennial production method.
Once the curd is obtained, this is cooked at a temperature between 45 and at 48 ° C and then purged; the dough is then transferred to special metal molds and subjected to mechanical pressing.
The particularly savory taste derives from the salting process which is carried out dry for a period of about two months in environments for ripening.
Roman Ricotta PDO
Fresh and low-fat dairy product, sweet taste, ricotta is certainly one of the most transversal dairy products being used both in the preparation of desserts and in the creation of savory recipes, including first courses and second courses based on vegetables.
What sets the Roman Ricotta PDO it is the raw material from which it is obtained, which must consist of the whey of whole sheep's milk belonging to the most common breeds in the Lazio region.
What makes these products unique is perhaps their history, made of traditions and places with different landscapes, climatic factors and biodiversity.
Lazio is a region to be discovered, passing through its agri-food products.
Taking advantage of this moment when our country needs it most, I recommend everyone to take a tour - as soon as possible - in these lands rich in history, unique nature and flavors.
Best wishes
Alessandro De Cesare – The Caciocavaliere
http://ilcaciocavaliere.com/
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Here our story of the Pecorino di Picinisco PDO dell’azienda Pacitti https://allassaggio.it/casa-lawrence-formaggi-dellazienda-pacitti/