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Cheese from Italy, Lombardia
A large semi-cooked wheel from the upper Val Brembana, made all year from raw whole cow milk of two milkings. The milk is warmed to 35–37 °C with rennet and a little starter, the curd is broken and semi-cooked to 45–47 °C, then hooped and pressed. Wheels are salted over 8–12 days and ripened at least 60 days, up to a year, with the rind cleaned and oiled.
| Raw whole cow milk | Two milkings kept in a chilled tank[pat-sheet] |
| Liquid calf rennet, strength 1:10,00030–40 ml per 100 litres (ONAF sheet) | [onaf-sheet] |
| Starter cultures | A very small amount, to steer the ripening[pat-sheet] |
| Salt | Dry or as a 13–17 % brine[pat-sheet][onaf-sheet] |
| Food-grade oil | Rubbed on the rind during ripening[onaf-sheet] |
| Starter | a minimal amount of starter cultures to steer ripening |
Total time across the recorded steps: 2.3 months – 12 months
What changes: Rennet and a little starter set the warmed raw milk into a curd
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 large semi-cooked wheel from the upper Val Brembana, made all year from raw whole cow milk of two milkings. The milk is warmed to 35–37 °C with rennet and a little starter, the curd is broken and semi-cooked to 45–47 °C, then hooped and pressed. Wheels are salted over 8–12 days and ripened at least 60 days, up to a year, with the rind cleaned and oiled. Made in 6 steps over 2.3 months – 12 months. The longest step, ripen in the casere and oil the rind, takes 2–12 months (Regione Lombardia) and runs at 7–13 °C (ONAF). Salt is 13–17 % (ONAF).
| Main step | 2–12 monthsReported[pat-sheet] | Ripen in the casere and oil the rind |
|---|---|---|
| Temperature | 7–13 °CReported[onaf-sheet] | Ripen in the casere and oil the rind |
| Salt | 13–17 %Reported[onaf-sheet] | Salt |
It was once a summer alpine cheese; after the Second World War it was made from whole milk all year. It is ripened in the casere of Branzi and sold in three grades marked on the wheel.
Made from raw milk, semi-cooked 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 names Salmonella, enterohaemorrhagic E. coli and Listeria monocytogenes among the bacteria found in raw-milk cheeses. It 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
Branzi, a village of the upper Val Brembana, has held a cheese market and cattle fair since the early 19th century, and buyers from Bergamo and Brescia came for the cheese on 21 September. Whole-milk cheese was once made only in summer; in the valley a half-fat cheese was made so the cream could go into butter.
