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Cheese from Italy, Lombardia
Raw cow milk, used just after milking, is set with calf rennet at 39 °C in 30–40 minutes. The curd is broken to rice-grain size while held at 39 °C, moulded, dry-salted twice and ripened for 15–40 days. Locally there are two types, a whole-milk formagèla and a part-skimmed, longer-aged formaèla.
| Raw whole cow milk | Tradition asks for milk used just after milking[lom-valcamonica][onaf-valcamonica] |
| Goat milk (optional)About 10% of the milk | Not uncommon, ONAF says[lom-valcamonica][onaf-valcamonica] |
| Liquid calf rennet | [onaf-valcamonica][cmvc2014] |
| Farm milk or whey starter (optional) | Named in the Comunità Montana's technical sheets[cmvc2014] |
| Salt | Dry salt, applied twice[lom-valcamonica] |
| Starter | an optional farm milk or whey starter, named in the Comunità Montana's technical sheets |
Total time across the recorded steps: 15 days – 40 days
What changes: Starting material: raw cow milk, warmed just after milking
Output: raw whole milk at setting temperature.
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 cow milk, used just after milking, is set with calf rennet at 39 °C in 30–40 minutes. The curd is broken to rice-grain size while held at 39 °C, moulded, dry-salted twice and ripened for 15–40 days. Locally there are two types, a whole-milk formagèla and a part-skimmed, longer-aged formaèla. Made in 6 steps over 15 days – 40 days. The longest step, ripen, takes 15–40 days (Regione Lombardia).
| Main step | 15–40 daysReported[lom-valcamonica] | Ripen |
|---|---|---|
| Temperature | 39 °CReported[onaf-valcamonica] | Warm the fresh milk |
The curd is not cooked above the setting heat; it is broken while held at 39 °C. It comes in two local types, a soft whole-milk formagèla and a part-skimmed formaèla that is cooked hotter and kept for months.
Raw-milk cheese eaten after as little as 15 days. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The Comunità Montana's book says the formaggelle of Corteno Golgi and Val Saviore were once famous, a fame it ties to the pastures and hay of each place.
