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Cheese from Italy, Toscana
Whole cow milk is thermised at 68 °C, rested about 40 minutes and set with calf rennet at 36–38 °C. The curd is broken to hazelnut or maize-kernel size, drained in moulds, brined and aged at least 6 months on poplar boards. The rind is brushed, not washed, before sale.
| 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] |
Total time across the recorded steps: 6 months
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 is thermised at 68 °C, rested about 40 minutes and set with calf rennet at 36–38 °C. The curd is broken to hazelnut or maize-kernel size, drained in moulds, brined and aged at least 6 months on poplar boards. The rind is brushed, not washed, before sale. Made in 6 steps over 6 months. The longest step, age on poplar boards, takes at least 6 months (ONAF (national organisation of cheese tasters)).
| Main step | at least 6 monthsReported[onaf-sheet] | Age on poplar boards |
|---|---|---|
| Temperature | 68 °CReported[pat-sheet][onaf-sheet] | Thermise and rest the milk |
The aged sister of Caciotta dolce, from the same farm and the same thermised milk. Its curd is cut smaller, it ages at least 6 months instead of at least 20 days, and its rind is brushed, so it turns hard, savoury and slightly chalky.
The milk is thermised at 68 °C. The cheese is aged at least 6 months on poplar boards.
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 30 quintals a year, and the cheese has its own village fair on 25 April.
