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Cheese from Italy, Piedmont
Raw cow milk, sometimes with 5–20 % ewe or goat milk, is set with calf rennet at 30–38 °C. The curd rests at least 18 hours, then sours under whey from earlier batches for two to four days before it is milled fine, salted, wrapped in cloth and pressed. The cheeses ripen at least 60 days in cool, damp caves, where they may be pierced and grow blue-green veins.
| Raw cow milk | From no more than four consecutive milkings; may be partly skimmed by surface creaming[castelmagno-oj2009] |
| Raw ewe and/or goat milk5–20 % | Optional[castelmagno-oj2009] |
| Liquid calf rennet | At least 70 % chymosin[castelmagno-oj2009] |
| Whey from earlier batches | The rested curd is soaked in it to ferment[castelmagno-oj2009] |
| Salt | Mixed into the milled curd; extra dry salting of the rind allowed[castelmagno-oj2009] |
| Starter | none; the specification forbids starter cultures, and the curd ferments in whey from earlier batches |
Total time across the recorded steps: 2.1 months – 2.2 months
What changes: Starting material: raw cow milk from up to four milkings
Milk may be stored up to two days (four milkings), cooled to no lower than 6 °C. Output: raw cow milk, sometimes with ewe or goat 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, sometimes with 5–20 % ewe or goat milk, is set with calf rennet at 30–38 °C. The curd rests at least 18 hours, then sours under whey from earlier batches for two to four days before it is milled fine, salted, wrapped in cloth and pressed. The cheeses ripen at least 60 days in cool, damp caves, where they may be pierced and grow blue-green veins. Made in 8 steps over 2.1 months – 2.2 months. The longest step, ripen in cool, damp caves, takes at least 2 months (European Commission 2009) and runs at 5–15 °C (European Commission 2009). Lactococcus lactis and Lactobacillus plantarum, L. paracasei and L. casei do most of the fermenting.
| Main step | at least 2 monthsSet[castelmagno-oj2009] | Ripen in cool, damp caves |
|---|---|---|
| Temperature | 5–15 °CSet[castelmagno-oj2009] | Ripen in cool, damp caves |
The curd is fermented for days under old whey, then milled, salted and pressed. This gives the crumbly paste, and old cheeses may vein blue-green from the natural cave moulds.
Made only from raw milk; pasteurisation and thermisation are not allowed, and the cheese must ripen at least 60 days. One study isolated Streptococcus agalactiae, a mastitis pathogen, early in manufacture. Sixty days of ageing alone did not remove E. coli O157:H7 in a test on other raw-milk cheeses. In Gouda and Cheddar made from milk deliberately contaminated with it, counts fell below 5 CFU/g after about 100 days, but it stayed detectable by enrichment past 270 days. ANSES, the French food safety agency, advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked-curd cheeses such as Gruyère or Comté.
Hazards the sources name: Streptococcus agalactiae (isolated early in manufacture, in winter batches).
Every number is labelled with how it is known. How this atlas is made
The PDO was registered on 2 July 1996 (Regulation (EC) No 1263/96). The specification names piercing the cheeses by hand with long iron needles as the traditional technique for their blue-green veins.
