Formaggetta delle Capanne is the product that best represents the agricultural activities of the Capanne di Marcarolo Nature Park area, which used to be much more widespread throughout the Piedmont Apennines. It is produced exclusively by the farmstead of cascina Saliera di Capannette, a small hamlet where the stone farmhouses, hay meadows, cultivated fields and cows grazing nine months a year bring to mind the traditional farming world of our mountains.
Formaggetta is produced from raw cow's milk and can be eaten fresh or matured. Fresh, it comes in 500g round milk-white wheels with a soft paste and delicate flavour. Matured it has a straw-yellow colour, a compact paste and a slightly grassy flavour.
A cheese that the skilful hands of Sandra Sciutto and Giuliano Montaldo, the company owners, produce according to the traditional recipe handed down from generation to generation in the family cheese factory.
An example of how the mountains, thanks to tenacity, passion and attachment to their land, can respond positively to the current crisis in the rural world.
The preparation and tasting of Formaggetta delle Capanne
Freshly drawn milk is heated to a temperature of between 36 and 37 degrees. When the rennet is added, it is left to curdle for about an hour, then the curd is broken up finely. After separating the curd from the dough, the latter is placed in cylindrical moulds. Finally, after about an hour, the cheese is turned over and salt is added to the surface.
The best way to enjoy formaggetta delle Capanne is with honey or local jams.
Testo e foto tratti dallo speciale "Parchi da gustare" @piemonteparchi @tonifarina
Per approfondimenti: http://www.piemonteparchi.it/cms/index.php/component/k2/item/5371-parchi...
