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Cheese from Italy, Lombardia
Pasteurised whole cow milk is warmed to 38 °C with lactic cultures, Penicillium candidum and calf rennet, and the curd is reheated to 41 °C and broken to hazelnut size. The small cheeses are moulded, brined and ripened for 30–60 days, and the white mould grows into a bloom on the rind.
| Whole cow milk | Pasteurised[lom-sabbia][onaf-sabbia] |
| Lactic cultures with Penicillium candidum | The white mould that makes the bloom on the rind[lom-sabbia][onaf-sabbia] |
| Liquid rennet | Calf rennet, according to ONAF[lom-sabbia][onaf-sabbia] |
| Salt | As a brine[lom-sabbia] |
| Starter | lactic cultures with Penicillium candidum |
Total time across the recorded steps: 30 days – 2 months
What changes: The whole cow milk is pasteurised in the vat
The sheet says pasteurised whole milk but gives no time or temperature. Output: pasteurised whole cow 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
Pasteurised whole cow milk is warmed to 38 °C with lactic cultures, Penicillium candidum and calf rennet, and the curd is reheated to 41 °C and broken to hazelnut size. The small cheeses are moulded, brined and ripened for 30–60 days, and the white mould grows into a bloom on the rind. Made in 7 steps over 30 days – 2 months. The longest step, ripen, takes 30 days – 2 months (Regione Lombardia). Penicillium candidum, the white rind mould does most of the fermenting.
| Main step | 30 days – 2 monthsReported[lom-sabbia][onaf-sabbia] | Ripen |
|---|---|---|
| Temperature | 38 °CReported[lom-sabbia] | Add cultures and rennet |
This formaggella has Penicillium candidum added with the cultures, so it ripens under a white bloom like a soft bloomy-rind cheese, while its curd is still semi-cooked to 41 °C.
Made from pasteurised milk and eaten after at least 30 days. It is a soft cheese with a white mould rind, and the UK NHS says that in pregnancy mould-ripened soft cheeses with a white coating must be thoroughly cooked, pasteurised or not, because of Listeria.
Every number is labelled with how it is known. How this atlas is made
