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Cheese from Italy, Piemonte
A small farm cheese from Boves near Cuneo, made from raw whole cow milk, with up to half goat or ewe milk in summer. The milk sets in about 90 minutes at about 30 °C, and the rice-sized curd is warmed by whey that is drawn off, heated to about 40 °C and poured back. The curd is pressed by hand into hoops, salted dry and eaten after a day, or ripened about 30 days in a cellar.
| Raw whole cow milk | [pat-sheet] |
| Goat or ewe milkUp to 50 % in summer (optional) | [onaf-sheet] |
| Liquid calf rennet | [pat-sheet] |
| Salt | Rubbed on dry[pat-sheet] |
Total time across the recorded steps: 38 h – 31 days
What changes: Starting material: raw cow milk, with some goat or ewe milk in summer
Copper kettles, natural cloths and wooden boards and moulds are allowed under the PAT hygiene exemption. Output: raw whole cow milk, in summer mixed with goat or ewe 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 small farm cheese from Boves near Cuneo, made from raw whole cow milk, with up to half goat or ewe milk in summer. The milk sets in about 90 minutes at about 30 °C, and the rice-sized curd is warmed by whey that is drawn off, heated to about 40 °C and poured back. The curd is pressed by hand into hoops, salted dry and eaten after a day, or ripened about 30 days in a cellar. Made in 7 steps over 38 h – 31 days. The longest step, eat fresh or ripen in a cellar, takes 24 h – 30 days (Regione Piemonte 2015).
| Main step | 24 h – 30 daysReported[pat-sheet] | Eat fresh or ripen in a cellar |
|---|---|---|
| Temperature | 30 °CReported[pat-sheet] | Set with calf rennet |
It is warmed not by heating the kettle but by its own whey, drawn off, heated to about 40 °C and poured back over the curd and then over the hooped cheese.
Made from raw milk and often eaten after one day. The 2015 regional sheet says no safety study has been made because it is made only for home use. ANSES advises pregnant women, people over 65, young children and people with weak immunity not to eat raw-milk cheese.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
Local stories say Queen Joan of Anjou taught the women of Boves to make butter and cheese. By 2015 the cheese was made only for home use by a few small farms.
