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Cheese from Italy, Piemonte
Cow milk is skimmed by letting the cream rise in the cellar, where it sours a little, then set with calf rennet at 30–35 °C for about an hour. The curd is held in cloths for days, crumbled finely by hand with salt, pressed in a hoop and ripened for months in cellars. Moulds can enter through cracks in the rind and blue the crumbly paste.
| Cow milk from several milkings, skimmed by creaming | Milk left after the calves fed, kept in pans in the cellar while the cream rose; raw or pasteurised, and skimmed milk may be mixed with 40 % whole milk[pat-elva][onaf-elva] |
| Lactic cultures | May be inoculated when the milk is pasteurised[onaf-elva] |
| Liquid calf rennet | [pat-elva][onaf-elva] |
| Salt | Formerly a handful mixed into the crumbled curd; today a brine bath[pat-elva][onaf-elva] |
| Starter | the creamed milk sours somewhat on its own; lactic cultures may be added if the milk is pasteurised |
Total time across the recorded steps: 35 days – 11 months
What changes: Milk stands in the cellar; the cream rises and the milk turns slightly sour
Milk of several milkings stands so the cream rises and is skimmed off. Output: skimmed, slightly acid milk.
Microbes at work in this step
the standing milk sours a little
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
Cow milk is skimmed by letting the cream rise in the cellar, where it sours a little, then set with calf rennet at 30–35 °C for about an hour. The curd is held in cloths for days, crumbled finely by hand with salt, pressed in a hoop and ripened for months in cellars. Moulds can enter through cracks in the rind and blue the crumbly paste. Made in 7 steps over 35 days – 11 months. The longest step, ripen in the cellar, takes 30 days – 11 months (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 30 days – 11 monthsReported[onaf-elva] | Ripen in the cellar |
|---|---|---|
| Temperature | 30–35 °CReported[pat-elva][onaf-elva] | Set with calf rennet |
The curd is built from several makes held for days, then crumbled with salt and pressed, the "toma doppia" way of the mountains. That crumbly, pre-soured paste cracks and lets blue moulds in, much as in Castelmagno.
The regional sheet names the creaming and the days of holding curd as steps where harmful bacteria can grow. It asks for microbial checks of the milk and control of times and temperatures. When the milk is raw, ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The Piemontese breed was kept mainly for meat, so the cheese used the milk left after the calves had fed. The ONAF sheet says the method came from farmers with one or two milk cows, who did not have enough milk from a single milking to make a cheese big enough to keep. Each household ripened it as long as its own need for the cheese allowed.
