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Cheese from Italy, Abruzzo
A family name for the cheeses made at summer mountain folds from raw sheep, goat or cow milk, alone or mixed. The filtered milk is warmed over a fire if needed, with whey added to improve acidification, set with animal rennet, broken to maize-grain size, packed into rush baskets and dry-salted. The cheeses ripen at least 30 days, first in the stone huts of the fold, which stay around 10–12 °C, then down in the valley.
| Raw whole sheep, goat or cow milk, alone or mixed in any share | [pat-sheet][onaf-sheet] |
| Whey, added to improve acidification with a thermophilic lactic flora | [onaf-sheet] |
| Liquid calf rennet or farm-made lamb or kid paste rennet (once fig latex or wild thistle) | [pat-sheet][onaf-sheet] |
| Salt | [pat-sheet][onaf-sheet] |
| Starter | whey added for acidification (thermophilic lactic flora) |
Total time across the recorded steps: 30 days
What changes: Fresh raw milk is filtered through cloth and warmed over a fire
Fresh milk is filtered through cloths and sieves and briefly warmed over a direct fire if needed, in a copper cauldron, very often tinned inside.
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 family name for the cheeses made at summer mountain folds from raw sheep, goat or cow milk, alone or mixed. The filtered milk is warmed over a fire if needed, with whey added to improve acidification, set with animal rennet, broken to maize-grain size, packed into rush baskets and dry-salted. The cheeses ripen at least 30 days, first in the stone huts of the fold, which stay around 10–12 °C, then down in the valley. Made in 5 steps over 30 days. The longest step, ripen at the fold, then in the valley, takes at least 30 days (ONAF (national organisation of cheese tasters)) and runs at 10–12 °C (Regione Abruzzo).
| Main step | at least 30 daysReported[onaf-sheet] | Ripen at the fold, then in the valley |
|---|---|---|
| Temperature | 10–12 °CReported[pat-sheet] | Ripen at the fold, then in the valley |
Not one cheese but the cheeses of the summer mountain folds, made by some of the oldest methods still practised, with a copper cauldron, a spino and rush baskets, and ripened in unconditioned stone huts.
Made from raw milk in simple huts often without running water; the PAT sheet says the stone huts are dark, which it says holds back some unwanted microbes, and stay at about 10–12 °C without cooling. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones, because of Listeria, Salmonella and enterohaemorrhagic E. coli.
Every number is labelled with how it is known. How this atlas is made
The PAT sheet calls milk processing at the pastures perhaps the oldest form of food industry, tied to Abruzzo's transhumance.
