Description
Emulsifying cascicotta cheese with water to create a stable sauce.
Technical
Using a combination of heat and agitation to create a stable emulsion, with a temperature range of 60°C to 80°C. The optimal pH for emulsification is between 6.0 to 7.0.
Culinary Significance
This technique is unique in its use of cascicotta cheese and is often used in Umbrian cuisine.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
creamysweet
Wine Analogy
Like a well-balanced Chardonnay with buttery notes
Coffee Analogy
Similar to the creamy mouthfeel of a flat white
Perfume Analogy
Evokes the lactonic notes in Baccarat Rouge 540