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Cheese from Italy, Lombardia
A soft alpine cheese made in summer from raw whole cow milk, sometimes with 10 % goat milk. The milk rests 3–4 hours, sets in about 45 minutes at 34–35 °C, and the hazelnut-sized curd is warmed briefly to 35–40 °C before it goes into cloth-lined hoops. It is salted dry after three days and ripened 15–20 days; some makers colour it with saffron.
| Raw whole cow milk | Rested 3–4 hours after milking; from cows on summer alpine pasture[pat-sheet] |
| Goat milk10 % of the milk (optional) | Added in the past and still by some makers, for flavour[pat-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Salt | Rubbed on dry[pat-sheet] |
| Saffron (optional) | Some makers add powdered saffron to the curd; the ONAF sheet also has the young cheese brushed with a saffron solution in the first days[onaf-sheet] |
Total time across the recorded steps: 15 days – 20 days
What changes: Starting material: raw cow milk, rested a few hours after milking
Output: raw whole cow milk, sometimes with 10 % goat 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 soft alpine cheese made in summer from raw whole cow milk, sometimes with 10 % goat milk. The milk rests 3–4 hours, sets in about 45 minutes at 34–35 °C, and the hazelnut-sized curd is warmed briefly to 35–40 °C before it goes into cloth-lined hoops. It is salted dry after three days and ripened 15–20 days; some makers colour it with saffron. Made in 7 steps over 15 days – 20 days. The longest step, ripen, takes 15–20 days (Regione Lombardia) and runs at 13 °C (ONAF).
| Main step | 15–20 daysReported[pat-sheet] | Ripen |
|---|---|---|
| Temperature | 13 °CReported[onaf-sheet] | Ripen |
It is a summer alpine formaggella warmed only briefly after the break and eaten fresh or after a short ripening. The paste is yellow-orange, and some makers add saffron to the curd.
Made from raw milk and ripened only 15–20 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 ONAF sheet says the name probably comes from Saint Bernard, patron of Oltressenda Alta, or perhaps from the farmer who first made it, 50 years ago by the sheet's account. It adds that publications show a history of almost a century. The regional sheet says the history is well over 25 years long.
