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Cheese from Italy, Piemonte
Cow milk mixed with at least 40 % goat milk, raw or thermised, is set with calf rennet at 35–38 °C in about an hour. The curd is broken to rice size, left in moulds at 20 °C or more for a day, dry-salted and ripened at least 80–90 days on wooden boards. The rind is washed often, so moulds ripen the cheese from the outside in.
| Goat milk, at least 40 % | [pat-cevrin][onaf-cevrin] |
| Cow milk, up to 60 % | One or two milkings, the second kept chilled; mostly from animals at pasture[pat-cevrin][onaf-cevrin] |
| Calf rennet | Kid rennet may be used; dosed to set in about 60 minutes[pat-cevrin][onaf-cevrin] |
| Salt | Dry salt[pat-cevrin][onaf-cevrin] |
Total time across the recorded steps: 2.7 months – 3 months
What changes: Starting material: cow milk mixed with at least 40 % goat milk
At least 40 % goat milk; the mix is used raw or thermised. Made mostly from March to November, when the animals graze. Output: mixed raw or thermised 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
Cow milk mixed with at least 40 % goat milk, raw or thermised, is set with calf rennet at 35–38 °C in about an hour. The curd is broken to rice size, left in moulds at 20 °C or more for a day, dry-salted and ripened at least 80–90 days on wooden boards. The rind is washed often, so moulds ripen the cheese from the outside in. Made in 6 steps over 2.7 months – 3 months. The longest step, ripen and wash the rind, takes 2.6–3 months (Regione Piemonte 2015).
| Main step | 2.6–3 monthsReported[pat-cevrin][onaf-cevrin] | Ripen and wash the rind |
|---|---|---|
| Temperature | 35–38 °CReported[pat-cevrin][onaf-cevrin] | Set with calf rennet |
It must hold at least 40 % goat milk, is drained warm without pressing, and has its rind washed so moulds ripen it from the outside in. That is why the paste melts under the rind while the centre stays firm.
The milk may be raw. The regional sheet sees no risks beyond those of normal cheesemaking. 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
ONAF says the Piedmontese name Cevrin or Ciavrin means goat cheese, and that the small tomette of Coazze were sold on the Turin markets in past centuries and were well liked. It adds that between the 1920s and 1930s and the first years after the war, people from Turin went to the Val Sangone for a merenda sinoira, and Cevrin was always on the table.
