Minuscole particelle di fieno nel latte sono decisive per il numero di buchi del formaggio. E’ la conclusione di uno studio di Agroscope, il centro di competenza della Confederazione per la ricerca agronomica.
Negli ultimi anni si era notata una diminuzione delle cavità nelle forme di alcuni formaggi.
Gli studiosi hanno determinato che a influire è il contatto del latte appena munto con l’aria. Il cambiamento dei sistemi di mungitura ha fatto si che meno particelle di fieno finiscano nei secchi del latte, provocando in seguito meno buchi nel formaggio. La soluzione per chi ne vuole di più è di aggiungere un pizzico di... fieno.
ats/mas
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