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Cheese from Italy, Lombardia
Whole raw cow milk is warmed to 30–33 °C with farm whey as starter and calf rennet, and the curd is left 24 hours at 20 °C to sour. It is then lifted into cloth-lined moulds, drained 12–24 hours and salted. Small logs are eaten fresh after 5–6 days, or washed with salt water and ripened about a month in a cave.
| Whole raw cow milk | Freshly milked, usually one make a day; alpine milk is also used[lombardia-pat][onaf-sheet] |
| Farm whey (natural lactic starter) | [lombardia-pat][onaf-sheet] |
| Calf rennet | [lombardia-pat][onaf-sheet] |
| Salt | [lombardia-pat][onaf-sheet] |
| Paprika, or pepper, garlic and chives | Spiced version only, on request[onaf-sheet] |
| Starter | farm whey (natural lactic cultures) |
Total time across the recorded steps: 37 days – 38 days
What changes: Farm whey and calf rennet go into raw milk warmed to 30–33 °C
Output: soft 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
Whole raw cow milk is warmed to 30–33 °C with farm whey as starter and calf rennet, and the curd is left 24 hours at 20 °C to sour. It is then lifted into cloth-lined moulds, drained 12–24 hours and salted. Small logs are eaten fresh after 5–6 days, or washed with salt water and ripened about a month in a cave. Made in 6 steps over 37 days – 38 days. The longest step, wash and ripen in a cave (aged version), takes 30 days (Untitled product page 'Fiorone della Valsassi…).
| Main step | 30 daysReported[lombardia-pat][onaf-sheet] | Wash and ripen in a cave (aged version) |
|---|---|---|
| Temperature | 30–33 °CReported[lombardia-pat][onaf-sheet] | Warm the milk, add whey and rennet |
The rennet curd is left to sour a whole day at 20 °C before it is drained, and it is made as a small log, not a wheel. The sheet says the aged version has the microflora of Taleggio.
Made from raw milk, soured for a day at 20 °C and eaten fresh after only 5 or 6 days. Raw milk can carry Salmonella, E. coli and Listeria, and CDC warns of serious illness, most of all for vulnerable people. ANSES advises pregnant women, people with weak immune systems, people over 65 and young children to avoid raw-milk cheese, except pressed cooked cheeses such as gruyère and comté.
Every number is labelled with how it is known. How this atlas is made
