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Cheese from Italy, Trentino-Alto Adige, Prov. Trento
Whole cow milk is thermised at 60–65 °C, cooled to 40–42 °C and set with a natural milk starter and rennet in 10–15 minutes. The uncooked curd is broken to hazelnut size, moulded, kept warm overnight and brined 7–8 hours in a light brine. The soft wheels are ready after about 15 days at 14–18 °C.
| Whole cow milk from one or two milkings | Cows fed on summer pasture or meadow hay; no preservatives or additives in the feed[trento-pat] |
| Natural milk starter (lattofermento)About 2.0–3.0 hg per hl of milk | Made from local milk, see the first step[trento-pat] |
| Calf (bovine) rennet | [trento-pat][onaf-sheet] |
| Salt (light brine, 16 °Bé) | [trento-pat] |
| Starter | natural milk starter (lattofermento), made from local milk heated, then held at 44–50 °C for 5–6 hours |
Total time across the recorded steps: 16 days
What changes: Heated milk is held at 44–50 °C for 5–6 hours until it sours
Output: natural milk starter.
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
Whole cow milk is thermised at 60–65 °C, cooled to 40–42 °C and set with a natural milk starter and rennet in 10–15 minutes. The uncooked curd is broken to hazelnut size, moulded, kept warm overnight and brined 7–8 hours in a light brine. The soft wheels are ready after about 15 days at 14–18 °C. Made in 7 steps over 16 days. The longest step, ripen, takes at least 15 days (Provincia autonoma di Trento 2013) and runs at 14–18 °C (Provincia autonoma di Trento 2013).
| Main step | at least 15 daysReported[trento-pat] | Ripen |
|---|---|---|
| Temperature | 14–18 °CReported[trento-pat] | Ripen |
One of the few soft, uncooked cheeses of the Trentino mountains, where most historical cheese was hard, cooked or semi-cooked. It uses a natural milk starter made from local milk and is eaten young.
The milk is thermised at 60–65 °C before the starter goes in. The sheet says the process numbers can shift with the season and the milk.
Every number is labelled with how it is known. How this atlas is made
The sheet places its roots in summer alpine dairies. Its method was taught in the first half of the 1900s at the dairy school of the San Michele all'Adige agricultural institute. The Predazzo cooperative dairy revived it in the second half of the 1900s and is still the main maker.
