Description
Cagliata is a rennet-added pasteurized cheese with a mild, slightly acidic taste, which is made from cow’s milk. Its production is based on the coagulation of pasteurized milk with microbial rennet – this starts the process of fat coagulation. The resulting Cagliata is dried and formed into blocks that are dipped in a salt solution. The product is then formed into a rectangular block with evenly distributed holes.
Cagliata cheese supplied by Salsal Trading S.A. has a soft flesh, elastic and uniform texture. The available Cagliata has 45 or 48% fat in dry matter.
| Physical and chemical characteristics | Value |
|---|---|
| Fat content | Max. 45% |
| Water content | 25 – 28% |
| pH | Max. 5.7 |
The storage period of Cagliata is about 4 months. Store the product in a dark place, at a temperature of 2°C to 10°C.
Salsal Trading S.A. offers Cagliata in 15 kg blocks.
Cagliata is the basic ingredient for most cheeses. Once it is extracted and the whey is strained, it can undergo further processes such as molding, salting and ripening, resulting in different types of cheese. It is most commonly used as an intermediate in the production of plasticized cheeses, which include Mozzarella.
Cagliata cheese has excellent melting properties and melts evenly after heat treatment, so it is also used in the production of baked goods and snacks such as pizza, casseroles or lasagna. It also gives a creamy texture to sauces.
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