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Typical Italian cheeses: Casale de Elva

Typical Italian cheeses: Casale de Elva



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Casale de Elva - Origins and production area

This artisan cheese (Casale de Elva, or Toma di Elva or Caso di Elva, Tumo de caso) is produced in Elva, a small town in Valmaira, in the province of Cuneo. Lova is still spoken in Elva, the ancient language used by Provencal troubadours of the Middle Ages.

Casale de Elva

Casale de Elva - Characteristics and production phases

As often accessed in these craftsmanship, the shapes are not always the same. Generally they have a diameter of about 20 cm and a height of 15 cm. The rind is rough, light brown in color. The paste is white with bluish spots and frequent holes. The product is also sold fresh; more seasoned it recalls the famous Castelmagno, acquiring a bitter and savory flavor.
It is used either the milk of several milking, also in relation to the number of heads owned, or the curds of different days. In fact, these are often animals raised for the production of calves. Processed milk is what remains after breastfeeding; it is kept in the cellar for a few days and therefore undergoes some acidification. The outcrop of the cream also occurs, which is separated but only partially (only that of one or two milkings). The milk is heated to 35 ° C and rennet is added. Wait an hour and then proceed to a first 'walnut' break. After about 5 minutes, a second corn grain break is carried out. The mass (whey plus curd) is eventually subjected to a short heating, to obtain a drier product. The curd is extracted with sheets (but note that some used to leave the curd under whey in another container). At this point, the cycle just described is repeated 5 - 10 times (e.g. 5 processes in 5 successive days, every day with the milk from two milking), until the amount of curd that is obtained is not sufficient. The pasta from the 'tomette' coming from this series of processes is very finely crumbled with your hands and everything is mixed until a single mass is obtained; at this stage a handful of salt is added. The pasta is then deposited in a mold and subjected to pressure. Maturing follows for at least a month, up to one or more years. After the first month the crust cracks and allows the development of 'blue' mold. (Other information)

Casale de Elva - Gastronomy and recommended wines

The recommended wines for liping are Barbera dAlba and Nebbiolo dAlba.


Video: Interesting Italy: Top ten Italian cheeses (August 2022).