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Cheese from Italy, Piemonte
A name that groups Piedmont's acid-set goat cheeses with no historic name of their own. Whole goat milk, raw or pasteurised, is soured with whey or cultures, then set slowly with a tiny dose of rennet over 12–24 hours at 20–25 °C. The curd goes uncut into moulds, is dry-salted and eaten fresh or ripened at 8–12 °C for days to months, often flowered with mould.
| Whole goat milk, raw or pasteurised | [pat-sheet] |
| Whey from the last make, or selected lactic cultures | Traditionally whey added to fresh milk cooled to 20–25 °C and held up to 12 hours[pat-sheet] |
| Animal liquid rennet1/10 cc per 100 litres of milk | [pat-sheet] |
| Fine salt, for dry-salting | [pat-sheet] |
| Chestnut leaves (some makers, for refining) | [onaf-sheet] |
| Starter | whey from the previous make (traditional) or selected lactic cultures |
Total time across the recorded steps: 3.1 months
What changes: Whey from the last batch goes into the cooled milk and sours it for up to 12 hours
Some traditions start from sweet milk with no souring.
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 Piedmont's acid-set goat cheeses with no historic name of their own. Whole goat milk, raw or pasteurised, is soured with whey or cultures, then set slowly with a tiny dose of rennet over 12–24 hours at 20–25 °C. The curd goes uncut into moulds, is dry-salted and eaten fresh or ripened at 8–12 °C for days to months, often flowered with mould. Made in 5 steps over 3.1 months. The longest step, ripen, takes up to 3 months (Regione Piemonte 2015) and runs at 8–12 °C (Regione Piemonte 2015).
| Main step | up to 3 monthsReported[pat-sheet] | Ripen |
|---|---|---|
| Temperature | 8–12 °CReported[pat-sheet] | Ripen |
A name coined to group Piedmont's lactic goat cheeses. Acid does most of the setting, over 12–24 hours, so the curd is never cut, unlike Piedmont's rennet-set caprino.
Made from raw or pasteurised milk and often eaten young; keep fresh cheeses at 4 °C. Some makers keep pieces of the dry, well-aged cheese covered with olive oil for several months; the regional sheet gives no safety test of this. Where the milk is raw, 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 name does not appear in old texts. Goat dairying in Piedmont never grew like cow dairying, and the lactic method spread in recent decades from the cheese known as Formaggetta.
