Resteya

ABOUT

As long as dairy farming remained a domestic family concern, each town and in some areas, especially in the mountains, each hamlet, had its own dairy where the farmers would bring their milk to be turned into butter and cheese and in proportion to the amount delivered they would collect the finished products and sell it back to the dairy. For this reason, we might say, there was a huge variety of “Latteria” or dairy cheeses.

Latteria was a cheese which needed only a short maturation period and so it was simple to produce and required less attention during maturation, but it was also softer and sweeter, the purity of its taste reminiscent of milk. This cheese has a light straw yellow dough which is soft with a scattering of holes, the rind is regular and elastic. Resteya is certainly a symbol of excellence in its category.

It is a cheese which has long been popular in its area of production for its qualities, in fact it has been produced in the same way for over twenty years.  Its soft dough which melts in the mouth reaches an optimal maturation in about 20 to 30 days but a longer maturation merely gives it added softness and taste. It is a product which is closely linked to these lands, from where it gets its name;  the Resteya is in fact a little stream which flows through the area near the dairy.

CHARACTERISTICS

Table cheese with a soft consistency, made from cow’s milk.

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

Appearance
Soft light straw yellow dough, compact when cut, pasty.  Smooth regular straw yellow rind.

Flavour
Pleasant and sweet, typically milky.

Maturation
Fresh cheese whose maturation can be extended up to 60 days.

Physical characteristics
Cylindrical form with flat sides of 28 to 30 cm diameter, height of 6 to 7 cm.  Weight from 5.5 to 6.5 kg.

Specifications and nutritional information
Water content 45% approx
Fat content total.   30% approx
Fat content dry 50% approx
Protein 22% approx
Calorie content 340 Kcal

Microbiological analysis
Staphylococcus aureus <1,000 ufc/g
Escherichia Coli <1,000 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 forms: four layers of eight forms. 
Boxed: seven layers of six boxes.

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