IMPORTANCE OF TIME
The aging
THE AGING: PRESERVE MILK IN THE COURSE OF TIME
During the maturation are taking place nutritional and organoleptic changes. The rennet changes aspect and it turns into cheese , the granular structure becomes uniform and compact, flake fracture finely granular, intense aroma, sweet taste , delicate flavor.
COOKED CHEESE
TUTTO ITALIANO cheese is a cooked cheese, deriving from semi-skimmed and non-pasteurized milk, naturally matured and daily treated. The result of this first process is to facilitate and maintain intact the casein micelles with the aim of giving structure to the cheese and allow, during the maturation, to be “digest” as peptides and amino acids.
AUTOCHTHONOUS LACTOBACILLUS
Great typicality derives from the addition of selected farming of local lactobacillus, called whey inoculum, to milk, which contrasts the naturally undesired microorganisms in fresh milk and defines the fragrance, the aroma and the digestibility of cheese.
In the rennet preparation we use a vegetal coagulant enzyme obtained from the fermentation of some mushroom species grown on a vegetal broth, so suitable for vegetarians.
LYZOZYME FREE
We do not add antibacterial preservative (lyzozyme) that is normally used in others mature cheese, in this way we support the full development of all the lactobacillus otherwise mainly closed off by lyzozyme.
It is in this mixture of high quality milk (clean and matured), lactobacillus’s enzymes and coagulant’s enzymes that it’s obtained the real typicality of TUTTO ITALIANO cheese, organizing the structure and organoleptic features.
NUTRITIOUS AND BIOLOGICAL
The cooked matured cheese confers from nutritional and biological points of view:
– a natural protein still intact and highly digestible
– the absence of lactose in cheese because it’s naturally devoid
– Fats are hydrolyze in glycerol and fatty acids, from which derive the aroma and flavor
– The predominant fat-soluble vitamins are vit. A or retinol, vit. D or calcipherolus, vit. E or tocopherol, vit. K, carotenoids
– Hydro-soluble vitamins vit. B1 o thiamine, B2 or lactoflavin or riboflavin, B6, B12, vit. PP, ac. Pantothenic, ac. Folic, vit. H or biotin
– The prevalent mineral salts they are made up by potassium, chlorine, phosphorus, sodium, magnesium and sulfur.
It deserves to be recognized in cheese the presence of calcium promptly digestible from the organism and very important for the bones construction.
SALT: THE BEST NATURAL PRESERVATIVE
Cheese salting has the aim to complete the whey drainage, reduce the water activity of cheese, select the bacterial multiplication processes, interfere with enzymatic activities, favor the crust formation and award flavor to cheese.
TUTTO ITALIANO cheese deriving from mechanically cleaned milk, has less need to impede the anti-dairy germ development and it has been projected to have a remarkable reduced salt content in comparison to the matured cheeses’ average currently put on the market. The addiction of salt to cheese could determine negative effects on human health relating to hypertension phenomena or raised drop of calcium from bones and so osteoporosis.