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Cheese from Italy, Lombardia
Whole cow milk is pasteurised at 72 °C for 30 seconds, cooled to 36 °C, inoculated with freeze-dried cultures and set with rennet in about 25 minutes. The curd is broken to maize-grain size while it is heated to 40 °C, moulded for a day, brined for a day and ripened for at least 40 days in rooms with selected moulds.
| Whole cow milk | Pasteurised; ONAF says tradition uses only freshly collected milk[lom-tremosine][onaf-tremosine] |
| Freeze-dried cultures | Thermophilic and mesophilic lactic bacteria and lactobacilli[lom-tremosine][onaf-tremosine] |
| Liquid rennet | Calf rennet, according to ONAF[lom-tremosine][onaf-tremosine] |
| Salt | As a brine[lom-tremosine] |
| Starter | freeze-dried thermophilic and mesophilic cultures and lactobacilli |
Total time across the recorded steps: 42 days
What changes: The whole milk is pasteurised at 72 °C, then cooled to 36 °C
Output: pasteurised whole milk at 36 °C.
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 pasteurised at 72 °C for 30 seconds, cooled to 36 °C, inoculated with freeze-dried cultures and set with rennet in about 25 minutes. The curd is broken to maize-grain size while it is heated to 40 °C, moulded for a day, brined for a day and ripened for at least 40 days in rooms with selected moulds. Made in 6 steps over 42 days. The longest step, ripen with selected moulds, takes at least 40 days (Regione Lombardia). Added thermophilic and mesophilic lactic bacteria and lactobacilli and Selected moulds in the ripening rooms do most of the fermenting.
| Main step | at least 40 daysReported[lom-tremosine] | Ripen with selected moulds |
|---|---|---|
| Temperature | 72 °C → 36 °CReported[lom-tremosine] | Pasteurise and cool the milk |
Made by a single cooperative dairy from pasteurised milk with three kinds of added culture, and ripened at least 40 days in rooms with selected moulds. The Tremosine cross on one face marks it.
Made from milk pasteurised at 72 °C for 30 seconds and ripened at least 40 days.
Every number is labelled with how it is known. How this atlas is made
The Alpe del Garda cooperative dairy was founded in 1980 on the Tremosine plateau to keep the area's mountain cheeses in production.
