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Visit the dairy

clear skies, low temperatures, strong winds from the north of those who break your face, visibility without end, the ideal day to visit the organic dairy S. Anna di Monteroni d'Arbia in the province of Siena. The company

practice organic farming since 1999 and from April 2002 has been certified organic production ICEA for cattle and the dairy.

Unfortunately, the dairy plant was not operating then the main stages, there have been meticulously described by Roberto Mushrooms, head of the National Organization for Florence cheese tasting ( ONAF ) that too ' I am a member.

report here the important phases of the cheese with the help of some pictures.

The milk from the dairy and sheep farm comes undergoes a pasteurization process with a machine that takes him on quickly at a temperature less than 71.7 ° for fifteen seconds and then, more quickly, back down to 20 degrees. This process has as its goal the destruction of bacteria and pathogens.

At the end of this process the milk is put into a boiler of about 1,000 liters and are added to fermented milk the addition of selected microorganisms have developed naturally in milk (milk-graft) or serum (whey) is required for proper acidification of milk. After a brief period of agitation and after bringing the milk temperature around 36 ° is added to the curd which will create a gelatinous mass and compact, just the curd.

The next step is to break the curd cut with special tools, reducing the mass in size large or small, if we want to make a cheese soft as a soft cheese or a growth, the water content of will be greater when in fact we intend to produce a dry cheese like pecorino or Montasio then, in the first case, the curd is reduced to relatively large, the order of a cherry pit, in the second case instead of the size of a grain of rice.

The next step is the shaping of the curds and the whey is drawn from it.

This process is carried out with the aid of a steel hopper that drilled holes are placed under the baskets that contain the right amount of curd.

It then goes to the steaming, process of putting the cheese in a damp room temperature between 24 and 28 degrees for a period ranging between a few hours and 24 hours to complete the fermentation process.

Before moving to the next stage, the forms are brushed with a special machine to remove mold and dirt.

So the mature, f ase end of the manufacturing process determine the final conditions of the cheese. Takes place in special rooms (cellars, caves, etc.). or, as in this case cell controller.

The final process of manufacture is the production of milk ricotta that is made in special containers that bring the temperature of the serum around 80 °