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Cheese from Italy, Lombardia
Agrì is a small fresh cheese from the upper Val Brembana, near Bergamo. Freshly milked raw cow or goat milk gets 1 % acid whey from an earlier batch and a little rennet, and sets slowly over 20–24 hours at 12–15 °C. The drained curd is kneaded with salt, rolled into thin logs and cut into small cylinders that ripen one to several weeks.
| Whole raw cow or goat milk | Used straight after milking[pat-sheet][onaf-sheet] |
| Acid whey from a previous make1 % of the milk | [pat-sheet][onaf-sheet] |
| Calf rennetA little | [pat-sheet][onaf-sheet] |
| Salt25 g per kg of curd | [pat-sheet][onaf-sheet] |
| Starter | backslop (1 % acid whey from a previous make) |
Total time across the recorded steps: 7.8 days – 8 days
What changes: Acid whey from the last batch and a little rennet go into fresh raw milk
Output: seeded milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Agrì is a small fresh cheese from the upper Val Brembana, near Bergamo. Freshly milked raw cow or goat milk gets 1 % acid whey from an earlier batch and a little rennet, and sets slowly over 20–24 hours at 12–15 °C. The drained curd is kneaded with salt, rolled into thin logs and cut into small cylinders that ripen one to several weeks. Made in 5 steps over 7.8 days – 8 days. The longest step, ripen, takes at least 7 days (Regione Lombardia). Salt is 2.5 % (Regione Lombardia). Lactococcus lactis and Leuconostoc mesenteroides, the main bacteria in Robiola di Roccaverano, a related Piedmont soft goat cheese made with a natural milk culture does most of the fermenting.
| Main step | at least 7 daysReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 12–15 °CReported[pat-sheet][onaf-sheet] | Let the milk set slowly under a cloth |
| Salt | 2.5 %Reported[pat-sheet][onaf-sheet] | Knead with salt and shape |
Agrì is set mostly by acid at a cool 12–15 °C over a whole day, seeded with acid whey from the last batch. Its curd is not cut; in the PAT method it is drained in linen bundles, kneaded with salt and rolled by hand into small cylinders.
The milk is used raw and the cheese is eaten after only one to several weeks. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than hard cooked ones such as gruyère or comté, because of Listeria, Salmonella and enterohaemorrhagic E. coli.
Every number is labelled with how it is known. How this atlas is made
Agrì was once made on many farms of the upper Val Brembana. Around Valtorta it was usual to make a half-finished product called pasta di Agrì. Each week women carried it on foot, in baskets on their backs, over the pastures of Ceresola and the Piani di Bobbio to cheesemakers in Barzio and Introbio in the Valsassina, who finished it. Until the postwar period around 40 farmers made Agrì. As the Bergamo area industrialized, production fell and now centres on Valtorta and Ornica, where a Slow Food presidium protects it (since 2011, per the ONAF sheet). The name comes from "agra", the acid whey added to the milk as inoculum.
