Giuncata dei Monti Reatini
Monti Reatini Giuncata
A fresh, delicate cheese of cow's, sheep's or goat's milk, most often a mixture. Nothing is added, no cultures and no salt, so it is all in the milk and the pasture: the best is made in late spring, when the mountain meadows are full of different grasses and flowers. It is white and creamy and has to be eaten within a few days, and is best of all still warm. Giuncata is made all over Italy, but in the central Apennines of northern Lazio it stayed a living thing.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
How it is made
The milk is filtered and warmed to 36 to 38 degrees, calf or lamb rennet added, and the moment the curd sets it is broken into large pieces and carefully lifted out. That is the whole of it.