{"id":11963,"date":"2021-04-29T14:06:14","date_gmt":"2021-04-29T12:06:14","guid":{"rendered":"https:\/\/www.caseificiosanguineto.it\/?page_id=11963"},"modified":"2021-07-15T15:36:45","modified_gmt":"2021-07-15T13:36:45","slug":"formaggi-montepulciano","status":"publish","type":"page","link":"https:\/\/www.caseificiosanguineto.it\/en\/formaggi-montepulciano\/","title":{"rendered":"OUR PRODUCTS"},"content":{"rendered":"
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\n\t\t\tOUR PRODUCTS<\/span>\n\t\t<\/h3>\n\t\t\t\t

Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed tincidunt ut laoreet dolore magna aliquam erat volutpat lorem<\/p>\n\t<\/div>

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CASEIFICIO SANGUINETO<\/h2>\n\t\t\t\t

\n\t\t\tPECORINO<\/span>\n\t\t<\/h3>\n\t\t<\/div>
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Our pecorino is produced in Montepulciano with sheep milk coming from local farms in our 100% Italian territory.<\/p>\n

The one produced exclusively with km 0 lacaune sheep milk is really particular: the farm is visible from our dairy.<\/p>\n

The working process starts with the incoming milk quality checks, which is immediately pasteurized, being careful not to alter its own organoleptic quality, in order to maintain untouched flavours and aromas of the final product. Once put in tank, first the ferment will be added and in a second time the rennet as well. The clot we get is then manually broken using the \u201cspino\u201d.<\/p>\n

From this moment on the dairy man\u2019s experience determines the final product, choosing the type of ferment and calibrating the clot\u2019s rupture, depending on which kind of pecorino he wants to obtain.<\/p>\n

Through the tank hole the dough falls into a special stamp, where it starts to take shape.<\/p>\n

Afterwards, every single shape is manually turned and cared several times and then placed in a stew tank.<\/p>\n

During the following days each shape is manually salted and starting from now the maturing process begins.<\/p>\n

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INGREDIENTI: <\/strong>Solo latte ovino pastorizzato, fermenti lattici, caglio, sale.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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CASEIFICIO SANGUINETO<\/h2>\n\t\t\t\t

\n\t\t\tMOZZARELLA<\/span>\n\t\t<\/h3>\n\t\t<\/div>
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Our mozzarella is made with high quality 100% Italian cow milk.<\/strong><\/p>\n

The process starts at dawn, with the arrival of the milk, after its acidity and temperature have been checked we perform pasteurization.<\/p>\n

At a temperature of 38\u00b0C the milk is sent into special tanks where firstly we add the ferment to it and secondly the rennet.<\/p>\n

After 45 minutes the clot is mechanically broken and the natural acidification process of the paste takes about 3 hours.<\/p>\n

At this point we proceed with spinning, adding salted water at 95\u00b0C in a special kneading machine.<\/p>\n

Now the dough arrives in the trainer where it is served. This operation is carried out to separate the single pieces<\/strong> form the main dough during the craftmanship.<\/p>\n

It is this last passage that gives the name \u201cmozzarella\u201d to our product (\u201cMozzare\u201d in Italian means to cut).<\/p>\n

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CASEIFICIO SANGUINETO<\/h2>\n\t\t\t\t

\n\t\t\tCACIOTTA TOSCANA<\/span>\n\t\t<\/h3>\n\t\t<\/div>
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Our caciotta has always been chosen for wine tastings because its fresh and delicate taste doesn\u2019t interfere with other flavours. <\/span><\/strong><\/span><\/p>\n

Our caciotta initially follows the same working process as mozzarella: incoming milk checks, pasteurization, fermentation, and curdling in tank.<\/p>\n

\u00a0<\/u><\/strong><\/span><\/strong> At this point we proceed with the manual rupture of the clot using the \u201cspino\u201d.<\/p>\n

Through the tank\u2019s hole the dough falls into a special stamp, where it starts to take shape.<\/p>\n

Subsequently every caciotta is manually turned and cared several times, and after it\u2019s placed in a stew tank.<\/p>\n

The next day every single shape is salted and put by hand in a maturing cell.<\/p>\n

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CASEIFICIO SANGUINETO<\/h2>\n\t\t\t\t

\n\t\t\tIL BURRO LAVORATO A ZANGOLA<\/span>\n\t\t<\/h3>\n\t\t<\/div>
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This butter is one of the last still made in an oak churn which releases special aromas.<\/strong><\/p>\n

To make butter we use the serum obtained from the rupture of the clot.<\/p>\n

The clot is passed into centrifuge, this machine is equipped with discs that reach 6000 RPM and it allows us to obtain cream.<\/p>\n

The cream rests in the cell at 4\u00b0C where it crystallizes.<\/p>\n

<\/span><\/strong>Subsequently the crystallized cream is cut in the oak churn and it\u2019s rotated breaking the bonds with its most liquid part: the \u201cbutter milk\u201d.<\/p>\n

Now it\u2019s slowly kneaded with cold water turning into butter;<\/p>\n

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This process is call \u201cPhase reversal\u201d. Our butter is then formed with an oak extrusion handwrapped and handcrafted from start to finish.<\/p>\n

There are two sizes available: 250gr or 500 gr.<\/p>\n

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CASEIFICIO SANGUINETO<\/h2>\n\t\t\t\t

\n\t\t\tSCAMORZA<\/span>\n\t\t<\/h3>\n\t\t<\/div>
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The processing is that of fiordilatte mozzarella, but at the moment of the size the paths divide, and experience and manual skill come into play: instead of being sent to the moulder, the spun dough is put in a special container, from which we take small pieces that we work manually, to give them the right consistency (obviously different from that of mozzarella) and the typical shape with head, neck and belly.<\/p>\n

Our scamorza is handmade and dried in the cell.<\/p>\n

Three sizes avalable: 0,3 kg, 1,200 kg or 2,00 kg.<\/p>\n

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CASEIFICIO SANGUINETO<\/h2>\n\t\t\t\t

\n\t\t\tLA RICOTTA DI MUCCA E DI PECORA<\/span>\n\t\t<\/h3>\n\t\t<\/div>
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Ricotta is made with steam-heated serum up to a temperature of 60 C\u00b0; then milk and salt are added. The process continues cooking the serum up to 84 C\u00b0, this is when the ricotta \u201cmagically\u201d emerges.<\/p>\n

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CASEIFICIO SANGUINETO<\/h2>\n\t\t\t\t

\n\t\t\tIL PRIMOFIORE<\/span>\n\t\t<\/h3>\n\t\t<\/div>
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It is a fresh soft cheese, the crust is non-existen it goes very well with a fresh and delicate drizzle of fresch oil true milk flavour.<\/p>\n

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<\/span><\/div>\n BUY NOW<\/span>\n <\/a>\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"I NOSTRI PRODOTTI Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed tincidunt ut laoreet dolore magna aliquam erat volutpat lorem CASEIFICIO SANGUINETO IL PECORINO Prodotto a Montepulciano con latte ovino proveniente da allevamenti del nostro territorio 100 % italiano. [...]","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-11963","page","type-page","status-publish","hentry"],"yoast_head":"\nI nostri Prodotti - Caseificio Sanguineto<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \>\n<link rel=\"canonical\" href=\"https:\/\/www.caseificiosanguineto.it\/en\/formaggi-montepulciano\/\" \>\n<meta property=\"og:locale\" content=\"en_US\" \>\n<meta property=\"og:type\" content=\"article\" \>\n<meta property=\"og:title\" content=\"I nostri prodotti - caseificio sanguineto\" \>\n<meta property=\"og:url\" content=\"https:\/\/www.caseificiosanguineto.it\/en\/formaggi-montepulciano\/\" \>\n<meta property=\"og:site_name\" content=\"Caseificio sanguineto\" \>\n<meta property=\"article:modified_time\" content=\"2021-07-15T13:36:45+00:00\" \>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \>\n\t<meta name=\"twitter:data1\" content=\"12 minutes\" \>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.caseificiosanguineto.it\/formaggi-montepulciano\/\",\"url\":\"https:\/\/www.caseificiosanguineto.it\/formaggi-montepulciano\/\",\"name\":\"I nostri Prodotti - 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