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Cheese from Italy, Lombardia
Raw cow milk, the evening milking skimmed for butter and the morning milking whole, is set with calf rennet at 38 °C for about 45 minutes. The curd is broken to rice size while being warmed to 42 °C, pressed in plastic moulds under a weight, dry-salted for a week and ripened at least a month in cool cellars.
| Raw cow milk, half skimmed and half whole | The regional sheet gives part-skimmed and whole milk at 50:50; the evening milking is skimmed by creaming[pat-casoretta][onaf-casoretta] |
| Goat milk | Optional, at most 10 %[onaf-casoretta] |
| Liquid calf rennet | [onaf-casoretta] |
| Salt | Dry salt, over a week[pat-casoretta] |
Total time across the recorded steps: 37 days
What changes: Starting material: milk skimmed for butter, mixed with whole morning milk
The evening milk stands so the cream rises for butter; what is left is mixed with the whole morning milk. 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 cow milk, the evening milking skimmed for butter and the morning milking whole, is set with calf rennet at 38 °C for about 45 minutes. The curd is broken to rice size while being warmed to 42 °C, pressed in plastic moulds under a weight, dry-salted for a week and ripened at least a month in cool cellars. Made in 7 steps over 37 days. The longest step, ripen in the cellar, takes at least 30 days (Regione Lombardia 2008).
| Main step | at least 30 daysReported[pat-casoretta][onaf-casoretta] | Ripen in the cellar |
|---|---|---|
| Temperature | 38 °CReported[pat-casoretta][onaf-casoretta] | Set with calf rennet |
It is made from the milk left after skimming for butter, so it is half-fat. It is semi-cooked to 42 °C, dry-salted for a whole week and eaten young, from one month.
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
In the Val d'Intelvi milk was skimmed to make butter, and the skimmed milk went into this cheese. ONAF notes that wooden, copper and cloth tools may be used, and that these and raw milk are essential to its character.
