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Cheese from Italy, Trentino-Alto Adige, Prov. Bolzano
A full-fat farm cheese from Algund (Lagundo) in the Burggrafenamt, made from whole cow milk with added cream. Milk and cream are pasteurised and set with calf rennet at 32 °C in 30 minutes, and 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 milk | [pat-sheet][onaf-sheet] |
| Added cream | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [pat-sheet] |
| Mesophilic lactic cultures | [pat-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: Cream is added to whole milk and both are pasteurised
Output: pasteurised whole milk enriched with cream.
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 full-fat farm cheese from Algund (Lagundo) in the Burggrafenamt, made from whole cow milk with added cream. Milk and cream are pasteurised and set with calf rennet at 32 °C in 30 minutes, and 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 |
Butterkäse is the full-fat Lagundo cheese, made with whole milk and added cream, while the Bauernkäse halbfett uses half skimmed milk. The method is otherwise the same, and Butterkäse can also be shaped as a brick.
Made from pasteurised milk and cream 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.
