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Cheese from Italy, Toscana
Whole cow milk from herds kept half-wild on high pastures is thermised at 68 °C, left to rest about 40 minutes and set with calf rennet at 36–38 °C. The curd is broken to walnut size, drained in moulds, brined and ripened at least 20 days on poplar boards. It is a young, sweet table cheese.
| Whole cow milk from two milkings a day | Mostly Friesian cows kept half-wild on high pastures, fed fresh grass and hay[onaf-sheet] |
| Calf liquid rennet | [onaf-sheet] |
| Salt, as brine | [onaf-sheet][pat-sheet] |
Total time across the recorded steps: 20 days
What changes: The milk is heated to 68 °C, then rests in the kettle for about 40 minutes
The milk rests in the same kettle until it cools to the setting temperature. Output: thermised whole 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
Whole cow milk from herds kept half-wild on high pastures is thermised at 68 °C, left to rest about 40 minutes and set with calf rennet at 36–38 °C. The curd is broken to walnut size, drained in moulds, brined and ripened at least 20 days on poplar boards. It is a young, sweet table cheese. Made in 6 steps over 20 days. The longest step, ripen on poplar boards, takes at least 20 days (ONAF (national organisation of cheese tasters)).
| Main step | at least 20 daysReported[onaf-sheet] | Ripen on poplar boards |
|---|---|---|
| Temperature | 68 °CReported[pat-sheet][onaf-sheet] | Thermise and rest the milk |
The young sister of Caciotta stagionata, made by the same farm from the same thermised milk. It is cut larger (walnut size), ripened for at least 20 days, against at least 6 months for the aged one, and stays soft and sweet.
The milk is thermised at 68 °C and the cheese is eaten young, after at least 20 days.
Every number is labelled with how it is known. How this atlas is made
One farm at Melo in Cutigliano, said to be the highest farm in Tuscany, makes it. It produces about 100 quintals a year and sells most of it in Pistoia province. The cheese features at a village fair on 25 April and at a midsummer festival.
