Description
A traditional Campanian cheese made with milk, salt, and rennet.
Technical
The emulsion is formed by heating milk, salt, and rennet, which creates a stable mixture of fat and water. The rennet helps to coagulate the milk, while the salt provides a source of flavor.
Culinary Significance
This cheese is typically served with pasta or used as a topping and is a staple of Campanian cuisine.
Science
Primary Reaction
coagulation
Sensory Profile
Aroma ()
milkycreamysalty
Wine Analogy
Similar mouthfeel to a creamy Chardonnay
Coffee Analogy
Richness comparable to a well-pulled espresso with steamed milk
Perfume Analogy
Milky base notes like in lactonic gourmand perfumes