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Cheese from Italy, Lombardia
Whole cow milk from two milkings is pasteurised, cultured and set with calf rennet at 37 °C for 45 minutes. The curd is broken to walnut size, pumped into moulds, brined for a few hours and ripened for 15–40 days into a small soft cheese.
| Whole cow milk | From two milkings, pasteurised[lom-menconico][onaf-menconico] |
| Lactic cultures | [lom-menconico] |
| Liquid calf rennet | [onaf-menconico] |
| Salt | ONAF says some salt goes into the vat with the cultures; the cheeses are also brined[lom-menconico][onaf-menconico] |
| Starter | lactic cultures |
Total time across the recorded steps: 15 days – 40 days
What changes: The whole milk of two milkings is pasteurised
The regional sheet says only that the milk of two milkings is pasteurised. Output: pasteurised 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 from two milkings is pasteurised, cultured and set with calf rennet at 37 °C for 45 minutes. The curd is broken to walnut size, pumped into moulds, brined for a few hours and ripened for 15–40 days into a small soft cheese. Made in 6 steps over 15 days – 40 days. The longest step, ripen cold, takes 15–40 days (Regione Lombardia) and runs at 4 °C (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 15–40 daysReported[lom-menconico][onaf-menconico] | Ripen cold |
|---|---|---|
| Temperature | 4 °CReported[onaf-menconico] | Ripen cold |
A formaggella of the Apennine corner of Lombardy, between Piedmont, Liguria and Emilia. Salt goes into the milk in the vat as well as into a short brine, and the cheese ripens in a cold room at 4 °C.
Made from pasteurised milk and kept in a cold room at 4 °C while it ripens. The larval type below is a separate type, broken down by cheese-fly larvae. A case report describes myiasis, an infestation by fly larvae, in a patient who swallowed larvae of this fly (Nocera and Crotti 2009). Do not eat cheese with live larvae.
Every number is labelled with how it is known. How this atlas is made
The regional list of traditional agri-food products took it in from the 7th revision of the national list (ministerial decree of 19 June 2007). Its milk comes mainly from Varzese cows, a breed estimated at 20,000–25,000 head in the late 1950s and close to extinction twenty years later; the breed is now being conserved with the regional government and the universities of Milan and Turin.
