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formaggio a pasta cotta

English translation: cooked curd cheese

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Italian term or phrase:formaggio a pasta cotta
English translation:cooked curd cheese
Entered by: Frank Norall

22:51 Oct 16, 2002
Italian to English translations [PRO]
Food & Drink / Food
Italian term or phrase: formaggio a pasta cotta
In cheese-making
It's a cheese called Montasio, from Friuli
"Si tratta di un formaggio a pasta cotta, ottenuto dalle mungiture del mattino e della sera..."
Frank Norall
United Kingdom
Local time: 21:44
cooked curd
Explanation:
.

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Note added at 2002-10-16 23:24:08 (GMT)
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Then the milk is poured into copper boilers and heated, then mixed, and then after the cheese making process has begun, all movements are interrupted until coagulation is completed. At this point, the curd \"cagliata\" is cut and heating is resumed to \"cook\" the curd and allow the bacteria to perform the necessary transformation.
http://www.padovapromoqualita.it/english/prodotti/formaggi/m...

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Note added at 2002-10-16 23:24:41 (GMT)
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Old Kentucky Tomme: Semi-hard, finishing to semi-soft when fully ripe. Naturally rinded, cooked curd chevre, aged for five to six months. Unpressed with a slightly open body, a rich, mild flavor and grey to brown rind. Similar in flavor as it ages to Tomme du Savoie.
http://www.capriolegoatcheese.com/aged.htm
Selected response from:

Massimo Gaido
United States
Local time: 15:44
Grading comment
Excellent - thanks very much indeed!
4 KudoZ points were awarded for this answer



Summary of answers provided
5cooked curd
Massimo Gaido


  

Answers


31 mins   confidence: Answerer confidence 5/5
cooked curd


Explanation:
.

--------------------------------------------------
Note added at 2002-10-16 23:24:08 (GMT)
--------------------------------------------------

Then the milk is poured into copper boilers and heated, then mixed, and then after the cheese making process has begun, all movements are interrupted until coagulation is completed. At this point, the curd \"cagliata\" is cut and heating is resumed to \"cook\" the curd and allow the bacteria to perform the necessary transformation.
http://www.padovapromoqualita.it/english/prodotti/formaggi/m...

--------------------------------------------------
Note added at 2002-10-16 23:24:41 (GMT)
--------------------------------------------------

Old Kentucky Tomme: Semi-hard, finishing to semi-soft when fully ripe. Naturally rinded, cooked curd chevre, aged for five to six months. Unpressed with a slightly open body, a rich, mild flavor and grey to brown rind. Similar in flavor as it ages to Tomme du Savoie.
http://www.capriolegoatcheese.com/aged.htm

Massimo Gaido
United States
Local time: 15:44
Native speaker of: Native in ItalianItalian
PRO pts in category: 12
Grading comment
Excellent - thanks very much indeed!
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