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Cheese from Italy, Toscana
Goat milk is pasteurised at 72 °C for about 30 minutes and soured by lactic cultures, with a little calf rennet, for up to 24 hours. The soft curd is ladled into small perforated moulds, drained and turned on sloping tables, then rolled in herbs or spices. The little cheeses are eaten fresh or kept up to 30 days at 4 °C.
| Whole goat milk | Pasteurised[tos-maremma][onaf-maremma][vetrina-maremma] |
| Lactic cultures | [onaf-maremma] |
| Animal rennet, a small amount | Calf liquid rennet, according to ONAF[tos-maremma][onaf-maremma] |
| Coatingto taste | Charcoal, peppercorns, chilli, chives, garlic, sesame, mint, oregano, chopped almonds or basil[tos-maremma] |
| Starter | lactic cultures |
Total time across the recorded steps: 31 days
What changes: The goat milk is pasteurised at 72 °C for about half an hour
Output: pasteurised goat 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
Goat milk is pasteurised at 72 °C for about 30 minutes and soured by lactic cultures, with a little calf rennet, for up to 24 hours. The soft curd is ladled into small perforated moulds, drained and turned on sloping tables, then rolled in herbs or spices. The little cheeses are eaten fresh or kept up to 30 days at 4 °C. Made in 5 steps over 31 days. The longest step, keep cold, takes up to 30 days (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 4 °C (ONAF (Organizzazione Nazionale Assaggiatori F…). Added lactic cultures that sour the milk does most of the fermenting.
| Main step | up to 30 daysReported[onaf-maremma] | Keep cold |
|---|---|---|
| Temperature | 4 °CReported[onaf-maremma] | Keep cold |
Unlike the raw-milk goat cheeses of the Alto Mugello and the Apuan Alps, these are made from pasteurised milk by a single farm, and set mainly by lactic souring, not by rennet. The coating, chosen by the customer, gives each batch its smell.
Made from milk pasteurised at 72 °C for about 30 minutes and kept at 4 °C for at most about 30 days.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the method was recovered from an old recipe of the farm's manager, and that families in the Maremma once kept a few goats whose milk also went to young children.
