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Cheese from Italy, Piemonte
A summer alpine cheese made only on the high pastures of the Antigorio and Formazza valleys, twice a day, from raw whole cow milk of a single milking. The milk is set at milking temperature with calf rennet in 45–60 minutes, the curd is broken to corn-grain size and must be semi-cooked to 45–48 °C, then pressed up to 12 hours. Wheels are salted dry or in brine and ripen at least 60 days, in cellars with natural rock walls or suitable rooms.
| Raw whole cow milk | From one milking, used at milking temperature; mainly Bruna Italiana cows[pat-sheet][onaf-sheet] |
| Natural calf rennet | The only rennet allowed; dosed so that the curd forms in 45–60 minutes[pat-sheet] |
| Salt | Dry or as a brine[pat-sheet] |
Total time across the recorded steps: 2.5 months
What changes: Starting material: raw cow milk from one milking, still warm from the cow
Made twice a day, only on the alpine pastures, from early July to mid-September. Copper kettles, natural cloths and wooden moulds and boards are allowed under the PAT hygiene exemption. Output: raw whole cow milk, still at milking temperature.
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 summer alpine cheese made only on the high pastures of the Antigorio and Formazza valleys, twice a day, from raw whole cow milk of a single milking. The milk is set at milking temperature with calf rennet in 45–60 minutes, the curd is broken to corn-grain size and must be semi-cooked to 45–48 °C, then pressed up to 12 hours. Wheels are salted dry or in brine and ripen at least 60 days, in cellars with natural rock walls or suitable rooms. Made in 7 steps over 2.5 months. The longest step, ripen in cellars, takes at least 2 months (Regione Piemonte 2015).
| Main step | at least 2 monthsReported[pat-sheet][onaf-sheet] | Ripen in cellars |
|---|---|---|
| Temperature | 45–48 °CReported[pat-sheet] | Semi-cook the curd |
It can only be made on the high pastures in summer, from a single milking used warm. The curd must be semi-cooked to 45–48 °C, and since 2003 only wheels passed by an expert carry the fire brand.
Made from raw milk and ripened at least 60 days. Ageing alone does not make raw-milk cheese safe. The US FDA says 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella in raw-milk cheese, and Listeria may grow in some cheeses during ageing. ANSES advises pregnant women, people over 65, young children and people with weak immunity not to eat raw-milk cheese, except cooked, pressed cheeses such as gruyère or comté. Do not assume this semi-cooked cheese fits that exception.
Every number is labelled with how it is known. How this atlas is made
An 1831 statistical survey of the Agogna department already lists a cheese called Bettelmatt among the best products of the district. It was carried over the passes by mule or on the back, and in 1410 a theft of wheels set off an armed raid towards Domodossola (ONAF sheet).
