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Cheese from Italy, Piemonte
Raw goat milk, usually freshly drawn and still at 30–35 °C, is set with calf rennet in about an hour. The curd is broken to maize or rice size, warmed to about 35 °C, rested 5 minutes under the whey and put into small moulds. It is salted the same day or the next morning and ripened up to 15 days; a larger Crava of 2–4 kg ripens for months.
| Raw whole goat milk, usually freshly milked | Evening milk is often kept and made up with the morning milk[pat-sheet] |
| Calf rennet, liquid or still often powder | Dosed to set the milk in about one hour[pat-sheet][onaf-sheet] |
| Salt, dry or as brine | [pat-sheet] |
| Starter | none; the milk is not soured beforehand |
Total time across the recorded steps: 15 days
What changes: Calf rennet sets the freshly drawn goat milk in about an hour
Output: curd.
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, usually freshly drawn and still at 30–35 °C, is set with calf rennet in about an hour. The curd is broken to maize or rice size, warmed to about 35 °C, rested 5 minutes under the whey and put into small moulds. It is salted the same day or the next morning and ripened up to 15 days; a larger Crava of 2–4 kg ripens for months. Made in 5 steps over 15 days. The longest step, ripen, takes up to 15 days (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 15 daysReported[pat-sheet] | Ripen |
|---|---|---|
| Temperature | 30–35 °CReported[pat-sheet] | Set with calf rennet |
A small Valsesia goat cheese made with a light warming of the curd to about 35 °C and a short 5-minute rest under the whey, then ripened only up to two weeks. A large Crava follows the same method and ripens for months.
Made from raw goat milk and eaten within about two weeks, 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 regional sheet cites a 1969 article on the tomini and robiole of the Vercelli area and the 1969 Touring Club food guide. The cheese size followed the milk the family had that day.
