Quadrangolo

ABOUT

Another product made strictly from raw milk, Quadrangolo, stands out not just for the qualities bestowed on it by the raw milk, but also because of its distinctive parallelepiped form. 
Its maturation is not especially long - from 20 to 45 days - but the qualities of the main ingredient of this unusual cheese are enhanced to the full thanks to the process of dabbing the rind with water and salt, which allows it to maintain a high level of moisture which keeps it soft and aromatic.

Its unusual form is due to tradition, in fact it is still extracted with cloths and placed in rectangular moulds, the oldest kind, the reason being that they are the easiest to make. A further guarantee of the care taken in the production of this product, as with Brigo, is the guarantee supplied by Ven.Lat. stipulating the exclusive use of local ingredients from dairy farms which are associates of A.Pro.La.V.

CHARACTERISTICS

Table cheese produced with raw cow’s milk.

Ingredients
Cow’s milk, salt, rennet.  Non edible rind.

Appearance
Compact soft straw yellow dough, white towards the centre, scattering of small holes, smooth soft rind, grey or pinky yellow.

Flavour
Initially sweet, becoming more intense, bordering on spicy if matured.  Fresh, milky, slightly aromatic fragrance.

Maturation
Maturation takes between 20 and 45 days.

Physical characteristics
Rectangular form with height of 5 to 6 cm. 
Average weight 2 to 3 kg.

Specifications and nutritional information
Water content 45% approx
Fat content total   27% approx
Fat content dry 50% approx
Protein 20% approx
Calorie content 350 Kcal

Microbiological analysis
Staphylococcus aureus <10,000 ufc/g
Escherichia Coli <10,000 ufc/g
Salmonella PP absent in 25 g
Lysteria monocytogenes absent in 25 g

Conservation and storage
Store in a dry cool place.

Transport temperature
Must be transported at a temperature between +4° and +12° C.

Palletising
Loose paper wrapped forms: three layers of twenty-four forms.  Boxed in twos:  seven layers of six boxes.

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