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Cheese from Italy, Liguria
A small shepherd's cheese of the Maritime Alps valleys. Part-skimmed raw cow milk and whole raw ewe milk from one day are mixed, renneted and poured into small containers, one per cheese, where they set slowly at room temperature over 8–24 hours. The unbroken curd drains in perforated cuppe, is salted and is eaten fresh or ripened, some for months to be grated.
| Raw cow milk | Part-skimmed[lig-ponente][onaf-arroscia] |
| Raw ewe milk | Whole[lig-ponente][onaf-arroscia] |
| Liquid calf rennet | [lig-ponente][onaf-arroscia] |
| 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 cow and ewe milk, mixed
ONAF says one shepherd's milk of the day is used, cow and ewe milk together. Output: raw 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 shepherd's cheese of the Maritime Alps valleys. Part-skimmed raw cow milk and whole raw ewe milk from one day are mixed, renneted and poured into small containers, one per cheese, where they set slowly at room temperature over 8–24 hours. The unbroken curd drains in perforated cuppe, is salted and is eaten fresh or ripened, some for months to be grated. Made in 5 steps over 31 days – 32 days. The longest step, eat fresh or ripen, takes at least 30 days (Regione Liguria).
| Main step | at least 30 daysReported[lig-ponente][onaf-arroscia] | Eat fresh or ripen |
|---|---|---|
| Temperature | 16–24 °CReported[lig-ponente] | Rennet and set in small containers |
The milk sets so slowly, at room temperature in one pot per cheese, that the curd is never cut. ONAF describes it as cow milk with ewe milk, where the Savona formaggetta under the same sheet is made from goat and cow milk in variable shares, and a few cheeses are kept for months for grating.
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.
