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Cheese from Italy, Lombardia
Raw whole cow milk from one milking is set at once with liquid calf rennet at 30–32 °C. The curd is broken gently, heated to 40–42 °C and broken to rice size, then packed into small moulds. It is dry-salted three or four times or brined 8–12 hours, and ripens 20–30 days, up to 60 for a firmer cheese.
| Raw whole cow milk from one milking | Made straight after milking, without cooling[lombardia-pat] |
| Liquid calf rennet | [lombardia-pat] |
| Salt | Rubbed on dry, or as brine[lombardia-pat] |
| Starter | natural milk-starter, the milk of the day before left to ferment overnight (Formaggioni 2020) |
Total time across the recorded steps: 20 days – 2 months
What changes: Liquid calf rennet sets the fresh milk at 30–32 °C in about 20 minutes
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
Raw whole cow milk from one milking is set at once with liquid calf rennet at 30–32 °C. The curd is broken gently, heated to 40–42 °C and broken to rice size, then packed into small moulds. It is dry-salted three or four times or brined 8–12 hours, and ripens 20–30 days, up to 60 for a firmer cheese. Made in 6 steps over 20 days – 2 months. The longest step, ripen, takes 20 days – 2 months (Regione Lombardia 2008). Salt is 1.5–1.6 % (Formaggioni P. et al 2020).
| Main step | 20 days – 2 monthsReported[lombardia-pat] | Ripen |
|---|---|---|
| Temperature | 30–32 °CReported[lombardia-pat] | Set the fresh milk |
| Salt | 1.5–1.6 %Measured[formaggioni2020] | Ripen |
Made from milk worked straight after milking, at a lower setting temperature (30–32 °C) than the Val Brembana formaggella, with a finer rice-size curd and the choice of dry salt or brine.
Made from raw milk and ripened only 20–60 days. The sheet notes that a sour taste can come from making faults. ANSES names Listeria, Salmonella and enterohaemorrhagic E. coli as the main raw-milk cheese hazards. It advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté.
Hazards the sources name: Staphylococcus aureus and its enterotoxins, not measured in this cheese. In a survey of 123 raw or thermised milk Alpine cheeses, including Formagella and cheeses from Bergamo, S. aureus was not detected in 52 % of samples taken before ripening, and two semi-hard cheeses with a top heat of 37–43.6 °C held enterotoxin.
Every number is labelled with how it is known. How this atlas is made
ONAF says it was said in the past to be much prized for its "therapeutic" qualities. A Ministry of Agriculture research project on new dairy methods studied it, with results published in Italia agricola in December 1975.
