- Cagliata Cheese is a pasteurized rennet cheese made from cow’s milk.
- It is characterized by a mild, acid taste and has excellent melting properties.
- It can be consumed directly, used in the food and bakery industry, and serve as an important ingredient in the production of other cheeses.
- Polish Cagliata is very popular in Italy, where it is imported for its high quality and authentic taste.
Cagliata cheese is very popular among producers in the food industry. It is an intermediate product from which other cheeses, such as Mozzarella or Ricotta, can be made. Moreover, thanks to its characteristics, it can also be consumed on its own. Do you want to know how Cagliata cheese is made and how it can be used? Then be sure to read on!
How is the Cagliata Cheese made?
Cagliata is a pasteurized rennet cheese made from cow’s milk. During production, the pasteurized milk is coagulated with microbial rennet. This results in the curdling of the fat. Alternatively, instead of rennet, Citric Acid or vinegar can be used to acidify the milk.
This process leads to the formation of curd. After separation from the liquid part of the milk, the resulting Cagliata can be shaped into various shapes. Then the cheese is dried and immersed in a brine solution.
Properties of Cagliata Cheese
Cagliata Cheese is characterized by its mild, slightly acidic taste. It takes on a white to slightly cream color. It has the shape of a rectangular block with evenly distributed holes of irregular shape and size.
Cagliata Cheese is characterized by excellent melting properties and uniform dissolution after heat treatment. Cagliata can be kept for about 4 months if stored in a dark place at a temperature between 2°C and 10°C. This is crucial for maintaining its quality and flavor. Companies that care about providing their customers with products of the highest quality must take this into account.
Cagliata Cheese – application
The characteristics of Cagliata Cheese allow it to be consumed directly. It can be used in the baking and food industry, for example in the preparation of dishes such as pizza, casseroles and lasagna. It is also added to pasta dishes or sauces, as it gives them a creamy texture. However, the most common use of Cagliata Cheese is in the production of other cheeses.
Mozzarella production
Cagliata can be used to make the popular Mozzarella cheese – a pasta filata cheese with a soft texture. To make it, Cagliata is broken into smaller pieces, which are then crushed in a brine solution and then kneaded and stretched. The finished mass is pliable and ideal for making braids or round balls.
Mozzarella is widely used in the food industry – it is easy to cut and melts quickly. Therefore, it is used as an ingredient in salads, sauces and ready meals such as pizza, pasta, lasagna and soups.
Production of ricotta
Cagliata Cheese is not only an intermediate product that is used to make other cheeses – its production also creates products that can be reused. The resulting whey is used to make ricotta, a soft cheese with the consistency of cottage cheese. During production, the whey is acidified with rennet cultures and then heated until the fat begins to precipitate in the form of small balls.
Ricotta is widely used in the food and confectionery industries. It is used as an accompaniment to many dishes and is a basic ingredient in desserts.
Polish Cagliata in Italy
Some Italian producers do not produce Cagliata cheese themselves, but import it from other European countries, including Poland. Polish Cagliata is very popular on the Italian market, mainly due to the high quality and natural ingredients offered by Polish producers. Italian consumers appreciate the cheese for its authenticity and taste, and grocery stores specializing in products from different countries are happy to import it.
Polish Cagliata can successfully compete with Italian cheeses, as it offers a unique taste and texture. Further development of trade in this cheese on the Italian market will certainly benefit both Polish producers and Italian consumers.
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