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Cheese from Italy, Lombardia
Fresh raw milk of the Bionda dell'Adamello goat is set with rennet at 28–30 °C, broken to pea or rice size and semi-cooked at 40 °C. The small cheeses drain in hoops, are salted, dried and then smoked over juniper or other local wood on grills that leave grooves on the rind. They ripen 1–3 months, longer for grating.
| Whole fresh milk of Bionda dell'Adamello goats | From one milking, usually not heated before the rennet goes in[lombardia-pat] |
| Rennet | ONAF names liquid calf or kid rennet[lombardia-pat][onaf-sheet] |
| Salt | Dry salting is more common than brine[lombardia-pat] |
| Lactic cultures (optional) | [onaf-sheet] |
| Green juniper branches | For the smoke; today hazel or beech branches are often used, as juniper may not be cut freely[lombardia-pat][onaf-sheet] |
| Starter | lactic cultures are sometimes added to the milk before the rennet |
Total time across the recorded steps: 42 days – 3.4 months
What changes: Rennet sets the fresh goat milk at 28–30 °C
Output: curd.
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
Fresh raw milk of the Bionda dell'Adamello goat is set with rennet at 28–30 °C, broken to pea or rice size and semi-cooked at 40 °C. The small cheeses drain in hoops, are salted, dried and then smoked over juniper or other local wood on grills that leave grooves on the rind. They ripen 1–3 months, longer for grating. Made in 7 steps over 42 days – 3.4 months. The longest step, ripen, takes 30 days – 3 months (Regione Lombardia 2008).
| Main step | 30 days – 3 monthsReported[lombardia-pat] | Ripen |
|---|---|---|
| Temperature | 28–30 °CReported[lombardia-pat][onaf-sheet] | Set the fresh milk |
A small goat cheese smoked over juniper, made only from the rare Bionda dell'Adamello goat. The smoke once let it keep for a long time, and the grill leaves grooves on its rind.
Made from raw goat milk. ONAF gives 20–30 days of ripening for the soft cheese and 45–180 days for the usual hard one. The US FDA says ageing raw-milk cheese for 60 days may not remove E. coli O157:H7 and Salmonella, and Listeria can grow in some cheeses during ageing.
Every number is labelled with how it is known. How this atlas is made
Smoking let the cheese keep for a long time, and juniper was probably used because it was one of the few woody plants near the Val Saviore summer huts. Slow Food made it a Presidio in 2007, backed by the Adamello Park, to save the cheese and the Bionda goat.
