Formaggini

Preparation Steps Link to heading

1. Make Fresh Cheese

   • Follow the basic fresh cheese recipe (up to and including pressing).

2. Hang Again

   

   • After pressing, place the fresh cheese in portions of max. 1 kg into cheesecloths.
   • Let it hang in the refrigerator for 24 hours so it continues to drain and becomes firmer.

3. Salting and Refining

   • Remove the cheese, weigh it, and knead in 0.5% salt (based on weight).
   • Optionally refine with herbs or spices.

4. Shaping (Optional)

   • Shape the salted cheese into balls or small portions.

Shelf Life Link to heading

• About 20 days in the refrigerator.