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Ziger or Zigercäse
Italy,
Trentino Alto Adige
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The name of this cheese may derive from tsigros, a Celtic word for cheese, or more probably from the German Ziege, meaning goat. Whatever the case, Ziger is a very ancient cheese that was once made over a vast area of the Alps. Today, very little is produced. The milk is part-skimmed by allowing the fat to rise to the surface. It is then heated to 30°C and inoculated with buttermilk. Acid coagulation is complete after about 48 hours. Some cheesemakers break up the curd into walnut-sized lumps while others pour it directly into cloth bags to drain. The following day, the curd is poured out onto a table and kneaded with chives, salt and pepper. After it has been modelled by hand into a pear shape, Ziger is ready for the table. It may also be matured for six to eight weeks. After maturing, the outer surface is gelatinous and the body is soft and ricotta-like.Rennet: buttermilk, a by-product of buttermaking
Outer rind: the surface has a pink sheen
Body: soft, dirty white or yellowish shading into grey in colour
Top and bottom: variable
Height/weight: varying from 0.3-1 kg
Territory of origin:
From Val Pusteria and Lower Val dIsarco to the Belluno Dolomites (province of Bolzano).
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