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Cheese from Italy, Toscana
A summer goat cheese of the Apuan Alps, made from April to September or October by a handful of herders. Raw goat milk is warmed to 30–35 °C in a kettle, or used at milking warmth, and set with rennet, or at times on its own. The curd is broken, rewarmed to 30–35 °C, moulded, salted from time to time and ripened 40–60 days on wooden boards or in caves.
| Raw whole goat milk | From local herds; the goats give about 1 litre a day at best[tos-apuane][onaf-apuane] |
| Rennet | Calf liquid rennet (ONAF); at some times of the season the milk sets without it[tos-apuane][onaf-apuane] |
| Salt | Dry salt, put on from time to time[tos-apuane][onaf-apuane] |
Total time across the recorded steps: 40 days – 2 months
What changes: Starting material: raw goat milk, warmed to 30–35 °C in a kettle
Output: warm raw 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
A summer goat cheese of the Apuan Alps, made from April to September or October by a handful of herders. Raw goat milk is warmed to 30–35 °C in a kettle, or used at milking warmth, and set with rennet, or at times on its own. The curd is broken, rewarmed to 30–35 °C, moulded, salted from time to time and ripened 40–60 days on wooden boards or in caves. Made in 7 steps over 40 days – 2 months. The longest step, ripen, takes 40 days – 2 months (Regione Toscana (ARSIA)).
| Main step | 40 days – 2 monthsReported[tos-apuane] | Ripen |
|---|---|---|
| Temperature | 30–35 °CReported[tos-apuane] | Warm the milk |
A mountain herders' cheese whose milk sometimes sets without rennet. Its curd is only rewarmed to the setting heat, 30–35 °C, and it ripens 40–60 days, longer than the Alto Mugello goat tomino, which is matured about 30 days.
Raw-milk goat cheese ripened 40–60 days. 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 the production area was originally the whole northern Apuan Alps, and that the summer move of the herds to the high pastures has very distant origins. Today only a few producers remain, and ONAF says the region lists the cheese as at risk of being lost.
