Aromatic diversity from South Tyrol
Mila’s cheesemakers use
traditional recipes and mountain-fresh farmers’ milk from South Tyrol in order to make
Mila Table Cheese. The cheesemakers curdle the milk, and then add rennet and lactic acid. Then they cut the resulting cheese
curd and reduce it into smaller pieces in order to let the
whey drain. After moulding and pressing the curd, they place it into a
salt bath in order to further the development of a rind. This process, which has been handed down through the generations, can last anywhere from one hour to several days, depending on the type of cheese. The length affects the
taste, shelf life and degree of ripening of the cheese. After this process is complete, Mila’s cheesemakers store a typical South Tyrol-style table cheese for one to two months in a special curing room. This ageing process develops the taste fully, and brings the cheese to its desired consistency.
Mila Table Cheese retains all the high-quality ingredients of farm-fresh milk from South Tyrol’s alpine dairies:
mineral salts, vitamins, easily digestible milk proteins and
calcium, which helps stabilize the bones. Percentage of milkfat in the dry matter, or FDM, is the standard way to express fat content of cheese. This term carries a negative connotation in today’s world; fat is, however, a vital component of a balanced diet. The human body can actually process the milkfat contained in cheese extremely well.
Mila’s
scrupulous adherence to time-honoured production methods preserves in its table cheeses the manifold aromas of the spicy herbs and grasses found on South Tyrol’s seasonal mountain pastures and farms. This manifests an aromatic
range of cheese styles diverse enough to fit any occasion and appeal to a variety of palates:
