Prodor

Liquid Cagliodoro

Liquid rennet type Mir

It is obtained naturally from frozen and controlled abomasum of suckling calves.

Our processing allows us to fully extract the content of chymase present in the gastric mucosa and to obtain a clear golden liquid with a high content of chymosin.

Quantity required for correct processing: 20/22 gx 100 liters of milk.

This quantity can be varied according to the temperature, the acidity of the milk and the technology used.

We recommend this type of CAGLIODORO for the production of DOC cheeses: Asiago, Bra, Canestrato Pugliese, Caciotta, Caciocavallo, Casciotta d'Urbino, Castelmagno, Fiore Sardo, Fontina, Goat cheeses, Sardinian cheeses, Formai de Mut, Gorgonzola, Montasio, Fiordilatte mozzarella, Mozzarella di Bufala, Murazzano, fresh and seasoned Pecorino, Pecorino Romano, Pecorino Sardo, Sicilian Pecorino, Pecorino Toscano, fresh and seasoned Provolone, Raschera, Robiola di Roccaverano, Taleggio, Toma di Gressoney, Tomini, Stracchino, Feta and for all cheeses whose flavor must be kept original and constant over time.

We guarantee the highest yield, a soft texture and a natural flavor to the finished cheese.

Stored at + 4 ° C, tightly closed in a dark place, it does not suffer significant losses of coagulating activity until the expiration date.

Format: 500ml bottle