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Cheese from Italy, Trentino-Alto Adige, Prov. Bolzano
A semi-fat farm cheese from Algund (Lagundo) in the Burggrafenamt. Half the milk is skimmed, all of it is pasteurised and set with calf rennet at 32 °C in 30 minutes; mesophilic lactic cultures go in after the curd is cut. The curd is warmed to 38 °C, moulded, brined 48 hours and ripened 60 days at 14 °C.
| Whole cow milk50 % | The morning milking[pat-sheet][onaf-sheet] |
| Part-skimmed cow milk50 % | The evening milking, skimmed by creaming in cooled basins[pat-sheet][onaf-sheet] |
| Liquid calf rennet | [pat-sheet] |
| Mesophilic lactic cultures | [pat-sheet][onaf-sheet] |
| Salt | As a brine bath[pat-sheet] |
| Starter | mesophilic lactic cultures, added after the curd is cut |
Total time across the recorded steps: 2 months
What changes: The evening milk is skimmed, mixed with whole morning milk and pasteurised
The evening milk is skimmed overnight and mixed with whole morning milk the next day. Output: pasteurised part-skimmed 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
A semi-fat farm cheese from Algund (Lagundo) in the Burggrafenamt. Half the milk is skimmed, all of it is pasteurised and set with calf rennet at 32 °C in 30 minutes; mesophilic lactic cultures go in after the curd is cut. The curd is warmed to 38 °C, moulded, brined 48 hours and ripened 60 days at 14 °C. Made in 7 steps over 2 months. The longest step, ripen, turned and cleaned, takes 2 months (Provincia autonoma di Bolzano) and runs at 14 °C (Provincia autonoma di Bolzano).
| Main step | 2 monthsReported[pat-sheet][onaf-sheet] | Ripen, turned and cleaned |
|---|---|---|
| Temperature | 14 °CReported[pat-sheet][onaf-sheet] | Ripen, turned and cleaned |
The semi-fat Lagundo cheese uses half skimmed milk, while its sister, Algunder Butterkäse, uses whole milk with added cream. Both are pasteurised and get their lactic cultures only after the curd is cut. The paste stays soft even after months of ripening.
Made from pasteurised milk and ripened 60 days.
Every number is labelled with how it is known. How this atlas is made
The cheese has been known since 1960. The cheesemaker Josef Gruber says he took up the method in 1960 and passed it on to the current cheesemaker in 1995. It is sold mostly locally.
