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Cheese from Italy, Piemonte
Raw whole cow milk from the Val Chiusella is set with calf rennet at 35–37 °C, and the curd is broken to the size of a maize kernel and left to settle. The curd is put into small moulds, drained for 12–24 hours and dry-salted for 1–4 days. The soft cylinders ripen at least 10 days in cold rooms or rock cellars.
| Raw whole cow milk | From one or two milkings; cows of local hardy breeds on pasture from April to November[pat-sheet][onaf-sheet] |
| Calf rennet | [pat-sheet][onaf-sheet] |
| Salt | Rubbed on dry, the day after making[pat-sheet] |
Total time across the recorded steps: 12 days – 15 days
What changes: Starting material: raw whole cow milk from one or two milkings
Output: raw whole cow milk from one or two milkings.
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 whole cow milk from the Val Chiusella is set with calf rennet at 35–37 °C, and the curd is broken to the size of a maize kernel and left to settle. The curd is put into small moulds, drained for 12–24 hours and dry-salted for 1–4 days. The soft cylinders ripen at least 10 days in cold rooms or rock cellars. Made in 6 steps over 12 days – 15 days. The longest step, ripen, takes at least 10 days (Regione Piemonte 2015).
| Main step | at least 10 daysReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 35–37 °CReported[pat-sheet] | Set with calf rennet |
A short-ripened raw-milk cow cheese with an uncooked curd, dry-salted, not brined. Its name points to goat milk; the sources say it was probably first made from goat milk and the same method was later used for cow milk.
Made from raw milk and ripened at least 10 days. Piemonte's sheet allows ripening in cellars and caves with natural rock walls, provided production hygiene is kept. CDC advises people who are pregnant, 65 or older or have a weakened immune system to avoid any cheese made with unpasteurised milk.
Every number is labelled with how it is known. How this atlas is made
The name is known from the oral tradition of Val Chiusella farm families. Documents from the late 1800s and Canavese writers of the early 1900s record civrin sold at the Ivrea market. About ten farms formed a producers' association after it was listed.
