Vacalin's Sardinian Cheese it is understood the cheese of low humidity, matured, made with whole or standardized milk, acidified by culture of lactic bacteria, coagulated by calf rennet or coagulant enzymes added lipolytic enzymes.

Ingredients

Whole milk, calcium chloride, rennet, lactic ferment, lactic acid, lysozyme and lipase.

Making

The standardized milk is pasteurized at 72 oC for 30 seconds and then placed in the vat where specific lactic ferment, calcium chloride, rennet, lipase and lysozyme is incorporated. The resulting curd is poured into the pre-press, then cut and molded and subjected to a pressing process at room temperature. After the pressing, the pieces are unmolded, placed in baskets and brought to brine for 72 hours for the bar format or 96 hours if they are lasts. After removing the brine, the cheeses are taken to the maturation chamber where they will go through their maturation process, to then be packaged in fractions or whole pieces.

Organoleptic characteristics

• Color: yellowish white
• Taste and smell: characteristic flavor, spicy by the used rennet and enzymes; pleasant aroma, clean, well developed.
• Appearance: compact, consistent paste, brittle fracture and granulated.