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Cheese from Italy, Piemonte
A name that groups the small rennet-set goat cheeses of the Verbano-Cusio-Ossola province. Raw goat milk, often from two milkings, is set with animal rennet at 30–39 °C in 30–60 minutes, broken to hazelnut or rice size and held warm in moulds for a few hours. It is salted the next day and ripened a few days to a month on wooden boards, sometimes 3–4 months.
| Raw whole goat milk, often from two milkings, one of them chilled | [pat-sheet][onaf-sheet] |
| Animal rennet | [onaf-sheet] |
| Salt, dry or as brine | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 4 months
What changes: Raw goat milk from two milkings warms in a copper kettle
Milk of two milkings, one of them chilled, is warmed in a copper kettle over a wood or gas fire, usually with no souring beforehand.
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 name that groups the small rennet-set goat cheeses of the Verbano-Cusio-Ossola province. Raw goat milk, often from two milkings, is set with animal rennet at 30–39 °C in 30–60 minutes, broken to hazelnut or rice size and held warm in moulds for a few hours. It is salted the next day and ripened a few days to a month on wooden boards, sometimes 3–4 months. Made in 6 steps over 4 months. The longest step, ripen on wooden boards, takes up to 4 months (Regione Piemonte 2015). Lactococcus lactis and Leuconostoc mesenteroides, the main bacteria of a related Piedmont raw goat milk cheese, Robiola di Roccaverano PDO, made with an added natural milk culture does most of the fermenting.
| Main step | up to 4 monthsReported[pat-sheet] | Ripen on wooden boards |
|---|---|---|
| Temperature | 30–39 °CReported[pat-sheet] | Set with rennet |
Not one recipe but a name for the province's similar small rennet goat cheeses. Careful milking and making keep the goat flavour mild.
Made from raw goat milk and often eaten after a few days to a month, 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 ONAF sheet says goat keeping in the Val Vigezzo is centuries old. The old statutes of the Ossola communes, from 1600 on, limited grazing because the goats were so many they damaged vines, fruit trees and chestnut groves. The cheese, also called furmagit at crava, once fed local families and was traded for other goods.
