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Cheese from Italy, Liguria
A small farm cheese of the Savona mountains, made from one day's milk. Raw goat milk, or part-skimmed cow milk, or a mix, is renneted at room temperature and poured into one small cylinder per cheese, where it sets slowly over 8–24 hours. The unbroken curd is turned into perforated cuppe, salted by hand on each face and eaten fresh or after about 30 days.
| Raw milk | Whole if goat or ewe milk, part-skimmed if cow milk; ONAF puts goat milk first[lig-ponente][onaf-savonese] |
| Rennet | Liquid rennet in the regional sheet; ONAF adds calf or lamb rennet paste[lig-ponente][onaf-savonese] |
| Salt | Dry salt, by hand[lig-ponente] |
Total time across the recorded steps: 31 days – 32 days
What changes: Starting material: one day's raw goat, cow or mixed milk
ONAF says it was made in small amounts from the milk one shepherd had that day. Output: raw goat, cow or mixed 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
A small farm cheese of the Savona mountains, made from one day's milk. Raw goat milk, or part-skimmed cow milk, or a mix, is renneted at room temperature and poured into one small cylinder per cheese, where it sets slowly over 8–24 hours. The unbroken curd is turned into perforated cuppe, salted by hand on each face and eaten fresh or after about 30 days. Made in 5 steps over 31 days – 32 days. The longest step, eat fresh or ripen, takes 30 days (Regione Liguria (agriligurianet)).
| Main step | 30 daysReported[lig-ponente][onaf-savonese] | Eat fresh or ripen |
|---|---|---|
| Temperature | 16–24 °CReported[lig-ponente] | Rennet and set in small cylinders |
Shares the regional sheet with the Arroscia and Argentina formaggetta, but ONAF says the Savona cheese was once made only from ewe milk and is now made from mixed goat and cow milk in variable shares. The curd sets so slowly and so gently that it is never cut.
Raw-milk cheese, usually eaten fresh. 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 regional sheet says ewe milk was once preferred, each farm kept four or five animals, and the curd was set with a piece of lamb stomach (quagettu); a lamb was sold only if the buyer promised to return the rennet.
