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Cheese from Italy, Lombardia
Raw goat milk is set mainly by its own souring, not by rennet. Left alone this takes 24–36 hours; makers now warm the milk a little and add lactic cultures and sometimes a trace of rennet, so it sets in 12–18 hours. The soft curd is ladled uncut into small perforated tubes, drained for about a day, dry-salted and sold fresh or ripened about a week under a thin white mould.
| Raw whole goat milk | Traditionally freshly milked; or kept at 4 °C for at most 24 hours[pat-sheet][onaf-sheet] |
| Mesophilic lactic bacteria | [onaf-sheet] |
| Calf liquid rennet, a very small amount (optional) | [pat-sheet][onaf-sheet] |
| Salt, for dry-salting | [onaf-sheet] |
| Herbs and spices on the surface (optional) | [onaf-sheet] |
| Starter | mesophilic lactic bacteria |
Total time across the recorded steps: 9.5 days – 14 days
What changes: The goat milk warms a little and lactic cultures go in
Milk kept at 4 °C for up to 24 hours is first warmed. Lactic cultures and sometimes a very small amount of calf rennet go in to start the set.
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 goat milk is set mainly by its own souring, not by rennet. Left alone this takes 24–36 hours; makers now warm the milk a little and add lactic cultures and sometimes a trace of rennet, so it sets in 12–18 hours. The soft curd is ladled uncut into small perforated tubes, drained for about a day, dry-salted and sold fresh or ripened about a week under a thin white mould. Made in 5 steps over 9.5 days – 14 days. The longest step, sell fresh or ripen, takes 7–10 days (Regione Lombardia) and runs at 8–10 °C (ONAF (national organisation of cheese tasters)).
| Main step | 7–10 daysReported[pat-sheet][onaf-sheet] | Sell fresh or ripen |
|---|---|---|
| Temperature | 8–10 °CReported[onaf-sheet] | Sell fresh or ripen |
Lombardy's generic lactic goat cheese. Acid, not rennet, sets it, so the curd is soft and is ladled uncut.
Made from raw goat milk and eaten fresh or after about a week, so it is a fresh raw-milk cheese. Keep it at 4 °C. 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
One of the most common Lombard cheeses. The regional sheet says it was made from the days when households left milk near a stove to sour, and that the Region holds records proving its production for more than 25 years. It explains that goat milk has less casein than cow milk, so its curd is soft and suits fresh cheeses rather than long ageing.
