Dall'animale ai suoi prodotti il passaggio di denominazione è facile e Alessio (1968) ha segnalato che la denominazione originaria di cervo (bre) è connessa con il nome di formaggi tipo sbrinz (lombardo), brenza (italiano antico), brinza (rumeno), Primsen (tedesco) evidentemente prodotti, all'origine, con latte di cerva.
One of my recent translations
Alessio (1968) has marked that the original denomination of red deer (bre) is connected with the cheese name type sbrinz (Lombardic), brenza (Italian ancient), brinza (Rumanian), Primsen (German) evidently produced, to the origin, with latte of cerva.
Branzi Cheese
is part of the family of derived from Emmenthal (Swiss) and having the same characteristics of other Alpine cheeses like “Britto Valtellinese”, “Fontina from Val Of Aosta”, “Montasio” from the northeast region of Friuli, and “Swiss Sbrinz - a cheese between antichi and typical of the Orobie
Ingredients:
whole or partially skimmed cow's milk. In previous times, goat or sheep milk was also added.
TA 61
Proprionibacteria 50
Calf Rennet
Procedure:
Warm milk to 95-98.6 °F.
Add cultures and ripen for 30 minutes.
Add rennet wait 34 to 45 minutes for clean break then cut into 1/4 inch pieces - rest for 10 minutes.
Using a whisk cut up into rice like pieces.
Slowly raise the temperature to 113 °F over a 25 minutes period stirring to prevent matting.
Allow the curds to settle to the bottom for about 5 minutes.
Drain and place curds into cheesecloth lined molds. Traditionally made of wood.
Lightly press cheeses with 2 pounds of weight for 15 minutes, flip cheese and press again. Increase weight to 10 pounds, press for 1 hour flip and press overnight.
Remove from molds and allow to air dry at room temperature for 1 hour.
Brine cheese in 1 gallon water to 1 pound of cheese for 24 hours.
Allow cheeses to air dry until dry to the touch. Age at 50° and 85 to 90% humidity.
Cheese must be washed and brushed in brine and turned frequently to develop a nice brownish rind.
Age for 1 to 2 months for a soft delicate cheese, 6 to 7 months for a slight picante' cheese or more than a year for a really dry cheese.
"Cheese to semicooked paste, of cylindrical form.
Diameter: 15-19 inches.
Weight: varied from the 20 to 24 pounds.
Barefoot: lateral to “V” slightly concave, it is high 3.5 inches.
Crust: it smooths down, thin and elastic of vanished yellow color.
Paste: soft of color yellow paglierino.
Occhiatura: thin, regular and driven in.
Sapore: delicate cake and; with the aging he turns out marked, tending to the piccante.
Aroma: characterized from the essences present vegetables in forages."
In order to produce this cheese the coagulation of the latte ones to the temperature of 95-98.6 °F is necessary with the addition of liquid rennet of year-old calf, for a duration of 30-35 minutes. I coagulate obtained must then be broken, obtaining caseosi lumps of small dimensions.
Successively the curd must be made to scaldare to a temperature of 113 °F. In order to obtain a good result it is necessary to stir the product with the traditional small wheel or agitators.
Once that I coagulate has been deposited on the bottom, it is passed to the extraction of the curd, to deposit successively in the appropriate containers of wood.
In order to complete the working generally carried out procedure for pickling brine is passed to the pressatura and the salt out of the completed product
"Cheese to semicooked paste, of cylindrical form.
Diameter: 15-19 inches.
Weight: varied from the 20 to 24 pounds.
Barefoot: lateral to “V” slightly concave, it is high 3.5 inches.
Crust: it smooths down, thin and elastic of vanished yellow color.
Paste: soft of color yellow paglierino.
Occhiatura: thin, regular and driven in.
Sapore: delicate cake and; with the aging he turns out marked, tending to the piccante.
Aroma: characterized from the essences present vegetables in forages."
"The maturation is fundamental for the quality of the cheese and happens in climatizzati atmospheres, with temperature and humidity controlled. The forms come rivoltate weekly, cleaned up with brushes and rasps and dealt in order protect the crust.
Time of stagionatura: 60 days for the fresh product, from 6 to 7 months for that seasoned one till more than a year for the stravecchio.
Maturation: atmosphere with temperature between the 46 and 48°F approximately and humidity 90%.
"