Primo Sale with sun-dried tomatoes in Balsamic Vinegar of Modena
(Amounts for making a 300g soft cheese)
1 litre fresh whole milk
1 tablespoon rennet
1 teaspoon salt
parsley as required
30g Sun-dried tomatoes in Balsamic Vinegar of Modena IGP
1 - Pour the milk into a low wide pan and heat it to a temperature of 37°C. Turn off the heat, add the rennet and salt, and mix well.
2 - Cover with a lid and then cover it all with tea towels or a lid because it must remain at a constant temperature.
3 - Let it stand for 1 hour. It should now have formed curds or should have acquired a consistency similar to blancmange and if you insert a toothpick in the centre, it should remain standing. If not, cover it again and let it stand for longer.
4 - Break the curds with a knife. This operation should be done 3 times at an interval of 15 minutes.
5 - Collect the curds with a slotted ladle and pour them into the moulds, alternating with freshly chopped parsley. When the mould is full, gently press with the back of a spoon to allow the cheese to drip.
6 - Put it in the fridge and let it dry for 24 hours. Serve the homemade cheese with chopped Sun-dried Tomatoes in Balsamic Vinegar of Modena IGP.