Generality
Primo sale or primosale is a term that can have two interpretations:
- Name of a cheese.
- Cheese maturing level: characterized by a single salting and approximately one month.
Primo Sale Cheese
The first salt is a cheese made from whole milk, cow's or sheep's milk (sometimes mixed); more rarely than goat.
That of cow, on the other hand, is also widespread in the north, especially in Emilia Romagna and Liguria.
Providing an accurate description of the first rooms is not easy, as the term outlines an entire category that includes various products, even quite different from each other
The first salts are fresh cheeses obtained with a mixed coagulation that can be predominantly rennet (frequent) or mainly acid (depending on the case).
The specific production method requires that small amounts of rennet are added to the milk (raw or pasteurized) and that it is left to coagulate slowly. Once the curd is formed, it is put to drain in special cloths or gauzes.
The first salt are almost always small, with a cylindrical, truncated cone, pyramidal or parallelepiped shape.
In the past, the first salt was sold in the nude, while today they are also available packaged (in plastic trays for large retailers).
The first salt does not have a crust and, unlike other cheeses of the same family, they are not coated with seeds, charcoal or walnut leaves.
Some are enriched inside with special ingredients and spices (pepper, pepper, etc.).
These cheeses are white, creamy and sometimes spreadable. They have a soft aroma that is reminiscent of milk or curd. The taste is typically fresh, acidic, sometimes with a slight ircina tip (typical taste of goat's milk).
Cheese - how to prepare it at home
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Hygiene
As anticipated, the first salt can be produced with raw or pasteurized milk.
However, we remind you that, for hygienic reasons, fresh cheeses "should" necessarily be made from pasteurized milk.
Nevertheless, the producers of the first goat's milk-based salt (very sensitive to heat) often do not comply with this indication, due to a methodological need.
The preservation of the first salt requires rather low temperatures; we recommend using a refrigerator set at 0-4 ° C.
These cheeses can be eaten immediately after production and have a shelf-life of just a few days (up to 15, but the time remaining to purchase is never more than 80% of the total).
Chemical composition
Compared to the cheese category, the first salt does not have a very high energy intake. Nevertheless, it must be remembered that this is a food with a more than significant caloric density.
Energy comes mainly from lipids, followed by proteins and finally by carbohydrates.
Fatty acids are mainly saturated, peptides with high biological value and simple carbohydrates (lactose).
The first salt contains a good dose of cholesterol; the fibers are absent.
The most important vitamins are B2 or riboflavin and equivalent retinol or vitamin A; Vitamin E (tocopherols) and many B vitamins are present but not important. With regard to mineral salts, considerable concentrations of calcium, phosphorus and sodium are observed.
Compared to the category of cheeses, the first salt is one of the foods that is more suitable for the diet for overweight and for metabolic pathologies.
On the other hand, the considerable presence of saturated fatty acids, cholesterol, salt and calories must limit the frequency of consumption and the average portion in the event of:
- Hypercholesterolemia.
- Sodium-sensitive hypertension.
- Obesity.
The content of calcium and phosphorus makes the first salt a food suitable for the diet of growing individuals or at risk of osteoporosis.
If it were produced without animal rennet, the first salt could be admitted by the vegetarian lacto-ovo philosophy.
It is to be excluded in the vegan food style.
Containing lactose in considerable quantities, it may be responsible for adverse reactions in subjects who present with food intolerance, even if not very pronounced.
The first salt is gluten-free.
The average portion is about 80-100 g (200-250 kcal).
Gastronomic aspects
The gastronomic use of the first salt is typically the end of the meal.
These cheeses lend themselves to being accompanied by different types of bread, even coated.
The first salt can be used to produce dense sauces from "crudités" (a species of pinzimonio typical of the Alps), in which various types of vegetables are dipped.
They are not cheeses that leave a lot of choice in the enological pairing; we recommend young and sparkling products, especially whites.
Bibliography:
- Cheese Atlas: Guide to over 600 cheeses and dairy products from all over the world - Giorgio Ottogalli - Publisher Ulrico Hoepli Milan - pag 199: 202.
