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Cheese from Italy, Lombardia
Raw Bruna Alpina cow milk from two or three milkings, half skimmed, is topped up with the last whole milking and set with calf rennet at 36 °C in about 25 minutes. The curd is broken to pea size, packed into hoops, dry-salted on each face and ripened for 2 to 5 months on wooden boards.
| Raw cow milk, half skimmed | Two or three milkings by season, skimmed to about 50 %, plus the last milking whole and just milked[pat-casatta][onaf-casatta] |
| Liquid calf rennet | [onaf-casatta] |
| Salt | Dry salt on each face[pat-casatta] |
| Starter | none listed; the raw milk's own bacteria |
Total time across the recorded steps: 2 months – 5.1 months
What changes: Starting material: half-skimmed raw milk from 2–3 milkings plus the last one whole
The earlier milkings are skimmed to about half their fat; the last milking goes in whole. Output: part-skimmed raw milk.
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 Bruna Alpina cow milk from two or three milkings, half skimmed, is topped up with the last whole milking and set with calf rennet at 36 °C in about 25 minutes. The curd is broken to pea size, packed into hoops, dry-salted on each face and ripened for 2 to 5 months on wooden boards. Made in 6 steps over 2 months – 5.1 months. The longest step, ripen on wooden boards, takes 2–5 months (Regione Lombardia 2008) and runs at 7–10 °C (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 2–5 monthsReported[pat-casatta][onaf-casatta] | Ripen on wooden boards |
|---|---|---|
| Temperature | 7–10 °CReported[onaf-casatta] | Ripen on wooden boards |
It is a formaggella made bigger and aged longer than the usual alpine ones, so it tastes firmer. It was made when there was too little milk for a large cheese, from milk skimmed to about half. Makers say the best wheels come from Valle Campovecchio.
The milk is raw. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
It was common until the 1950s. Records held by the mountain community show it has been made for more than 25 years. It is made from February to October, in summer on the alpine pastures.
