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Cheese from Italy, Piemonte
Raw whole milk of Frabosana-Roaschina ewes is set with animal rennet at 35–36 °C in about an hour, broken twice to rice-grain size and gathered under the whey. The curd is ladled by hand into small moulds, salted dry, and ripened at least 30 days on wooden boards, turned every day.
| Raw whole ewe milk | Frabosana-Roaschina breed; one or two milkings, kept cold until cheesemaking[pat-sheet] |
| Animal rennet | Enough to give a firm curd in about an hour[pat-sheet][onaf-sheet] |
| Salt | Fine or coarse, rubbed on by hand, or the wheels buried in salt in wooden tubs[pat-sheet][onaf-sheet] |
Total time across the recorded steps: 30 days
What changes: Starting material: raw ewe milk, kept cold until it is made into cheese
The milk is kept cold until cheesemaking. Copper kettles heated over wood or gas are allowed under the PAT hygiene exemption. Output: raw whole ewe milk from one or two milkings.
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
Raw whole milk of Frabosana-Roaschina ewes is set with animal rennet at 35–36 °C in about an hour, broken twice to rice-grain size and gathered under the whey. The curd is ladled by hand into small moulds, salted dry, and ripened at least 30 days on wooden boards, turned every day. Made in 6 steps over 30 days. The longest step, ripen on wooden boards, takes at least 30 days (Regione Piemonte 2015).
| Main step | at least 30 daysReported[pat-sheet] | Ripen on wooden boards |
|---|---|---|
| Temperature | 35–36 °CReported[pat-sheet][onaf-sheet] | Set with animal rennet |
It is one of the old sheep cheeses of the Roaschia shepherds, made from a single local breed. The curd is gathered under the whey but never cooked, and it can be salted by burying the wheels in salt in wooden tubs.
Made from raw milk and ripened at least 30 days. ANSES advises pregnant women, people over 65, young children and people with weak immunity not to eat raw-milk cheese.
Every number is labelled with how it is known. How this atlas is made
The Roaschia shepherds kept the recipe secret and used a private slang so that farm owners on the plains could not learn it. The 2015 regional sheet calls it a historic dairy product that was then no longer produced; the ONAF sheet lists production all year.
