Acceglio (cheese)

Acceglio is a traditional Italian cheese originating from the Piedmont region in northern Italy. This cheese is named after the small town of Acceglio, located in the Province of Cuneo. Acceglio cheese is known for its unique flavor and texture, which is a result of the specific methods used in its production and the local ingredients.

Production

Acceglio cheese is typically made from cow's milk, although variations using goat's milk or a mixture of both can also be found. The milk is sourced from local farms in the Piedmont region, ensuring that the cheese maintains its traditional characteristics. The production process involves the following steps:

1. The milk is heated and rennet is added to initiate coagulation.
2. Once the curd forms, it is cut into small pieces to release the whey.
3. The curds are then heated again and stirred to achieve the desired consistency.
4. After draining the whey, the curds are placed into molds and pressed to remove excess moisture.
5. The cheese is then salted and aged for a period ranging from a few weeks to several months, depending on the desired flavor profile.

Characteristics

Acceglio cheese has a semi-hard texture with a natural rind. The interior is pale yellow with small holes scattered throughout. The flavor is rich and slightly tangy, with a hint of nuttiness that becomes more pronounced with aging. The aroma is mild but distinctive, reflecting the high-quality milk used in its production.

Uses

Acceglio cheese is versatile and can be used in various culinary applications. It is commonly enjoyed on its own or as part of a cheese platter. It can also be grated over pasta dishes, melted in sandwiches, or used in baking. The cheese pairs well with red wines from the Piedmont region, such as Barolo and Barbera.

Related Pages

• Piedmont
• Italian cheese
• Province of Cuneo
• Cow's milk
• Goat's milk
• Rennet
• Whey
• Cheese platter
• Red wine
• Barolo
• Barbera