1 Put the eggs in a pan of cold water: Place 6 cold eggs in a saucepan and fill with cold water, covering the eggs by an inch.  Bring the water to a rolling boil: Set the pan over high heat and bring the water to a boil, uncovered. The water should come to a full, rolling boil.
Low pasteurization: 30 minutes at 63Â°C, or 15 seconds at 72Â°C. The latter is referred to as Flash Pasteurization or HTST (high-temperature, short-time) and is considered the pasteurization standard for milk. It represents the minimal requirement by law in many countries (including Italy, the U.S. and Canada).
Brillo di Treviso â A red wine-washed, pasteurized cowâs milk cheese from Venice. Brillo di Treviso is made in individual 12-14 ounce wheels. The ivory-colored, soft cheese is covered by a thin rind and infused with the fruity flavors of Italian red wine. This cheese is very easily melted. Brillo Pecorino DiVino â One of the oldest cheeses in the world, clocking in at over 2,000 years. This cheese is a mixture of pure, pasteurized sheepâs milk and wine. An edible burgundy-colored rind covers the wine-infused interior of this Tuscan creation. Brinata (Sheepâs Milk Brie) â Made from select, pasteurized sheepâs milk. The cheese has a soft smooth texture and is covered by an edible white mold rind.