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Cheese from Italy, Lombardia
Whole cow milk is thermised slowly at 62 °C for 30 minutes, cultured with lactic bacteria and set with calf rennet at 35–38 °C. The curd is broken to hazelnut size without cooking, moulded, dry-salted and dried on wooden shelves for 20–25 days into a small soft cheese.
| Whole cow milk | Thermised at 62 °C for 30 minutes[lom-trompia][onaf-trompia][onaf-page] |
| Lactic bacteria culture | [lom-trompia][onaf-trompia] |
| Liquid calf rennet | [onaf-trompia] |
| Salt | Dry salt[lom-trompia] |
| Starter | lactic bacteria culture |
Total time across the recorded steps: 20 days – 25 days
What changes: The whole milk is held at 62 °C for half an hour
Output: thermised whole 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
Whole cow milk is thermised slowly at 62 °C for 30 minutes, cultured with lactic bacteria and set with calf rennet at 35–38 °C. The curd is broken to hazelnut size without cooking, moulded, dry-salted and dried on wooden shelves for 20–25 days into a small soft cheese. Made in 6 steps over 20 days – 25 days. The longest step, dry and ripen, takes 20–25 days (Regione Lombardia).
| Main step | 20–25 daysReported[lom-trompia][onaf-page] | Dry and ripen |
|---|---|---|
| Temperature | 62 °CReported[lom-trompia] | Thermise the milk |
The milk is thermised, which the regional sheet calls a rather slow pasteurisation, not used raw as in the Val Seriana and Val Camonica formaggelle, and the curd is not cooked at all. The cheese is wide and thin and is eaten after about three weeks.
The milk is thermised at 62 °C for 30 minutes, which the regional sheet calls a rather slow pasteurisation, and the cheese is eaten after only 20–25 days.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says a survey of dairy products ordered by Ferdinand I of Austria, a few years before the Jacini farm inquiry, already found plenty of butter, formaggelle and stracchini.
