ITPI20090001U1 - PECORINO AND CHOCOLATE RECIPE - Google Patents

PECORINO AND CHOCOLATE RECIPE Download PDF

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Publication number
ITPI20090001U1
ITPI20090001U1 ITPI20090001U ITPI20090001U1 IT PI20090001 U1 ITPI20090001 U1 IT PI20090001U1 IT PI20090001 U ITPI20090001 U IT PI20090001U IT PI20090001 U1 ITPI20090001 U1 IT PI20090001U1
Authority
IT
Italy
Prior art keywords
pecorino
chocolate
hazelnuts
cheese
chocolate recipe
Prior art date
Application number
Other languages
Italian (it)
Inventor
Massimiliano Busti
Stefano Busti
Original Assignee
Caseificio Busti S N C Di Remo Bus Ti & C
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Caseificio Busti S N C Di Remo Bus Ti & C filed Critical Caseificio Busti S N C Di Remo Bus Ti & C
Priority to ITPI20090001 priority Critical patent/ITPI20090001U1/en
Publication of ITPI20090001U1 publication Critical patent/ITPI20090001U1/en

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Description

RICETTA PECORINO E CIOCCOLATO PECORINO AND CHOCOLATE RECIPE

RIASSUNTO SUMMARY

“Il Cioccolato di Pura Pecora” è un pecorino che ha cioccolato e nocciole come ingredienti immessi all’interno della pasta durante la lavorazione. "Pure Sheep Chocolate" is a pecorino that has chocolate and hazelnuts as ingredients placed inside the dough during processing.

DESCRIZIONE DESCRIPTION

Il pecorino “Il Cioccolato” è prodotto con latte ovino pastorizzato che viene raffreddato fino a 32°C, inoculato con fermenti lattici e, dopo una sosta di fermentazione, coagulato mediante l’aggiunta di caglio. Dopo la rottura meccanica della cagliata vengono aggiunti, nelle dosi opportune, cioccolato (massa di cacao 99% - zucchero 1%) e nocciole (1%). La pasta ottenuta viene scaricata negli appositi stampi. Il prodotto realizzato viene lasciato raffreddare e successivamente salato a secco. Le forme subiscono una stagionatura in cella refrigerata per un minimo di 30 giorni. Questo prodotto è di forma cilindrica, la cui pezzatura è di circa 1,3 Kg e la pasta presenta sfumature di color cacao ed al taglio sono ben evidenti le nocciole ed il cioccolato. "Il Cioccolato" pecorino is produced with pasteurized sheep's milk that is cooled to 32 ° C, inoculated with lactic ferments and, after a fermentation stop, coagulated by adding rennet. After the mechanical breaking of the curd, chocolate (cocoa mass 99% - sugar 1%) and hazelnuts (1%) are added in the appropriate doses. The resulting paste is discharged into the appropriate molds. The resulting product is left to cool and then dry salted. The forms are aged in a refrigerated cell for a minimum of 30 days. This product is cylindrical in shape, whose size is about 1.3 kg and the paste has shades of cocoa color and the hazelnuts and chocolate are clearly evident when cut.

Claims (1)

RIVENDICAZIONI La preparazione di questo pecorino prevede l’utilizzo di cioccolato e nocciole all’interno della pasta stessa del formaggio, e tali ingredienti risultano la principale caratteristica innovativa di questo prodotto. Con la presente si intende rivendicare qualsiasi formaggio o prodotto a base di latte ovino, vaccino o caprino, che preveda tra i suoi ingredienti cioccolato e/o nocciole.CLAIMS The preparation of this pecorino cheese involves the use of chocolate and hazelnuts within the cheese paste itself, and these ingredients are the main innovative feature of this product. With the present it is intended to claim any cheese or product based on sheep, cow or goat milk, which includes chocolate and / or hazelnuts among its ingredients.
ITPI20090001 2009-01-14 2009-01-14 PECORINO AND CHOCOLATE RECIPE ITPI20090001U1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ITPI20090001 ITPI20090001U1 (en) 2009-01-14 2009-01-14 PECORINO AND CHOCOLATE RECIPE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITPI20090001 ITPI20090001U1 (en) 2009-01-14 2009-01-14 PECORINO AND CHOCOLATE RECIPE

Publications (1)

Publication Number Publication Date
ITPI20090001U1 true ITPI20090001U1 (en) 2010-07-15

Family

ID=43727808

Family Applications (1)

Application Number Title Priority Date Filing Date
ITPI20090001 ITPI20090001U1 (en) 2009-01-14 2009-01-14 PECORINO AND CHOCOLATE RECIPE

Country Status (1)

Country Link
IT (1) ITPI20090001U1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITPI20110098A1 (en) * 2011-09-14 2013-03-15 Caseificio Busti S N C Di Busti Re Mo & C METHOD OF PRODUCTION OF A CHEESE CONTAINING ADDITIONAL HETEROGENEOUS INGREDIENTS, AND CHEESE OBTAINED THROUGH THIS METHOD

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITPI20110098A1 (en) * 2011-09-14 2013-03-15 Caseificio Busti S N C Di Busti Re Mo & C METHOD OF PRODUCTION OF A CHEESE CONTAINING ADDITIONAL HETEROGENEOUS INGREDIENTS, AND CHEESE OBTAINED THROUGH THIS METHOD

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