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Cheese from Italy
Raw whole goat milk from the Varese pre-Alps is set with a mainly thermophilic starter and calf rennet at 32–34 °C, and the curd is cut to fine, maize-size grains. The small wheels drain up to 48 hours in 14 cm hoops, are salted dry or in brine, and ripen at least 20 days in cells at up to 15 °C or in natural cellars.
| Raw whole goat milk | Camosciata delle Alpi, Nera di Verzasca, Saanen and crosses; goats graze 7–8 months a year and get no silage; milk kept at most 30 hours at 4 °C or below[eu-application] |
| Natural or selected starter | Mostly thermophilic lactic bacteria, with small doses of mesophilic strains allowed[eu-application] |
| Natural calf rennet | [eu-application] |
| Salt | Rubbed on dry or as brine[eu-application] |
| Starter | natural or selected starter, mainly thermophilic lactic bacteria; small doses of mesophiles allowed |
Total time across the recorded steps: 23 days
What changes: Starting material: raw goat milk, kept at 4 °C or below for up to 30 hours
Output: raw whole goat 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
Raw whole goat milk from the Varese pre-Alps is set with a mainly thermophilic starter and calf rennet at 32–34 °C, and the curd is cut to fine, maize-size grains. The small wheels drain up to 48 hours in 14 cm hoops, are salted dry or in brine, and ripen at least 20 days in cells at up to 15 °C or in natural cellars. Made in 6 steps over 23 days. The longest step, ripen in cells or natural cellars, takes at least 20 days (Publication of the application for registrati…) and runs at up to 15 °C (Publication of the application for registrati…). Thermophilic lactic bacteria of the starter, with some mesophilic strains and Mixed lactic flora of cocci and rods, homo- and heterofermentative, from the milk, the surroundings and the starter do most of the fermenting.
| Main step | at least 20 daysSet[eu-application] | Ripen in cells or natural cellars |
|---|---|---|
| Temperature | up to 15 °CSet[eu-application] | Ripen in cells or natural cellars |
A PDO goat cheese made only from raw whole goat milk of the Varese pre-Alps. It is set with a mainly thermophilic starter, cut fine and eaten young, after as little as 20 days.
Made from raw goat milk held no more than 30 hours at 4 °C or below, and ripened at least 20 days, in cells at 15 °C or cooler or in cellars at natural temperature. 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. This cheese can be sold after only 20 days.
Every number is labelled with how it is known. How this atlas is made
Goat grazing shaped the woods and pastures of the Varese pre-Alps, where herders used temporary huts called casel on the slopes. The PDO was registered in April 2011 (application published in OJ C 220, 14.8.2010).
