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Cheese from Italy, Lombardia
Raw whole goat milk from two milkings is warmed to 32 °C for about 30 minutes, given lactic cultures and rennet, and sets in about 30 minutes. The curd is cut in a cross, moulded, turned three times over 12 hours and brined 2 hours per kilo. The small square cheese ripens about 30 days and soon grows a short white mould, later overlaid with grey.
| Raw whole goat milk from two milkings | One milking kept in the fridge, the other used freshly drawn; made in the lactation period, when the goats feed on wild herbs[pat-sheet][onaf] |
| Lactic cultures | [pat-sheet] |
| Calf rennet | [onaf] |
| Salt, as brine | [pat-sheet] |
| Starter | lactic cultures are added to the warmed milk |
Total time across the recorded steps: 31 days
What changes: The goat milk warms to 32 °C and lactic cultures and rennet go in
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
Raw whole goat milk from two milkings is warmed to 32 °C for about 30 minutes, given lactic cultures and rennet, and sets in about 30 minutes. The curd is cut in a cross, moulded, turned three times over 12 hours and brined 2 hours per kilo. The small square cheese ripens about 30 days and soon grows a short white mould, later overlaid with grey. Made in 6 steps over 31 days. The longest step, ripen with a bloomy rind, takes 30 days (Regione Lombardia).
| Main step | 30 daysReported[pat-sheet] | Ripen with a bloomy rind |
|---|---|---|
| Temperature | 32 °CReported[pat-sheet] | Warm the milk and add cultures and rennet |
A raw-milk goat cheese of the Val Camonica with a mould rind, made square for speed. It is often mistaken for the square goat robiolina.
Made from raw goat milk and eaten after about 30 days, so it is a young raw-milk cheese. Keep it cold. ANSES, the French food safety agency, names Listeria, Salmonella and enterohaemorrhagic E. coli as the main hazards of raw-milk cheeses. It advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté.
Every number is labelled with how it is known. How this atlas is made
The Comunità Montana di Valle Camonica's 2014 guide to the valley's cheeses lists Cadolet among the goat cheeses of two farms, Paros of Manenti Manuel in Angolo Terme and San Faustino of Bonomi Valentino in Ceto, both making it all year; the San Faustino farm names it as a typical product. Production is small, about 100 quintals a year, and runs through the whole lactation. The regional sheet says the lack of a clear identity, since it is confused with the goat robiolina, holds back its growth.
