Mongiardina ovina
Made seasonally depending on the availability of milk. 100% sheep's milk.
'Mongiardina' has received the De.Co. (Municipal Denomination) from the Municipality of Mongiardino Ligure and the Novese District.
The rind varies in color, from straw yellow to dark hazelnut depending on the seasoning, the paste is ivory in color.
Seasoning: from 15 to 35 days
INGREDIENTS: raw sheep's milk, natural calf rennet, lactic ferments, salt.
Curiosity: Historic cheese, in 1857 in the Genovese-Italian Domestic Vocabulary by Angelo Paganini, there is a reference to this cheese, under the entry Formaggetta Fresca we read:
“Cacetto, caciolino, small fresh cheese. We call it Mongiardhinna (from Mongiardino Ligure which is a town in the Ligurian Mountains where certain exquisite round and flat Caciolini are made and sold by grocers”.
Uses and pairings: It pairs with acacia honey, figs, fresh grapes.
Raw milk cheeses are the absolute excellence of the dairy world. In this case, the milk is not filtered and is not heat-treated. Raw milk cheeses are therefore extremely rich in vitamins (especially A, C and D) and proteins. Easy to digest and rich in nutritional properties. Furthermore, in terms of organoleptic properties, they are much tastier and particularly aromatic.
The consumption of "raw milk" cheeses by preschool children, pregnant women, the elderly and immunocompromised people should be avoided.
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Sheep milk
- Curing time
- Short curing (15 - 60 days)
- Milk processing
- Raw milk
Specific References
You might also like