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Cheese from Italy, Piemonte
A washed-rind cow cheese of the Valle di Susa made the same way as Reblochon. Unsoured whole milk is set with calf rennet at 30–35 °C, the curd is broken to hazelnut size, pressed lightly and turned until pH 5.2–5.3, then salted. After 4–8 warm, damp days the cheese ripens 3–4 weeks at 8–12 °C while its rind is washed with salt water and turns red-orange.
| Whole cow milk | Raw or pasteurised; once only just-milked, now also stored evening milk with fresh morning milk; it must not have soured[pie-crosta][onaf-crosta] |
| Liquid calf rennet | [pie-crosta] |
| Salt | Dry salt, or brine[pie-crosta] |
| Salt water | For washing the rind[pie-crosta] |
Total time across the recorded steps: 26 days – 37 days
What changes: Starting material: whole cow milk, raw or pasteurised, not soured
The milk must not have undergone any souring. Output: whole, unsoured cow 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 washed-rind cow cheese of the Valle di Susa made the same way as Reblochon. Unsoured whole milk is set with calf rennet at 30–35 °C, the curd is broken to hazelnut size, pressed lightly and turned until pH 5.2–5.3, then salted. After 4–8 warm, damp days the cheese ripens 3–4 weeks at 8–12 °C while its rind is washed with salt water and turns red-orange. Made in 7 steps over 26 days – 37 days. The longest step, ripen and wash the rind, takes 21–28 days (Regione Piemonte 2015) and runs at 8–12 °C (Regione Piemonte 2015).
| Main step | 21–28 daysReported[pie-crosta] | Ripen and wash the rind |
|---|---|---|
| Temperature | 8–12 °CReported[pie-crosta] | Ripen and wash the rind |
| Acidity | pH 5.2–5.3Reported[pie-crosta] | Mould and press lightly |
The sheet says it is made the same way as Reblochon, because of historical links between French herders and those of the Valle di Susa. Its rind is washed with salt water in a separate ripening stage after a short warm, damp pre-ripening.
Made from raw or pasteurised milk and ripened 3–4 weeks after a short pre-ripening. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
ONAF dates its origins to the 15th century; Pantaleone da Confienza described it in 1475 in his Summa Lacticiniorum. The PAT sheet says the old reference books it cites name it Reblochon, because the method is the same, owing to historical links between French herders and those of the Valle di Susa, especially Novalesa.
