The Affinage of Cheese Using Artisanal Beers from Ricotta Whey: A Sustainable Way to Differentiate Traditional Cheeses
Margherita Caccamo1, Catia Pasta1, Rosario Petriglieri1, Antonio Difalco1, Giacomo Antonio Calandra Checco2, Giovanni Farina1, Giovanni Belvedere1, Giovanni Marino1, Samuel David Alcaine3, and Cinzia Caggia1,2*. 1- Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell’Agroalimentare (CoRFiLaC), 97100 Ragusa, Italy; caccamo@corfilac.it (M.C.); pasta@corfilac.it (C.P.); petriglieri@corfilac.it (R.P.); difalco@corfilac.it (A.D.); farina@corfilac.it (G.F.); belvedere@corfilac.it (G.B.); g.marino@corfilac.it (G.M.). 2- […]
Chemometric Analysis of Ragusano Cheese Flavor
Ragusano cheese is produced in the Hyblean area of Sicily, Italy, utilizing local forage, often pastures, for feeding. Ragusano cheese has unique flavor characteristics. A preliminary study using Charm analysis was conducted on plant and cheese samples produced in the Hyblean area. That study found a correlation between plant and cheese odors that provided justification for further examination.
