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Cheese from Italy, Lombardia
A large full-fat cheese made at the Lombard summer pastures from raw whole milk of cows that eat only pasture. The milk is set with rennet at 37–38 °C in about 40 minutes, the curd is broken to rice-grain size while it is cooked to 48–49 °C, lifted out in cloths and moulded. The wheels are dry-salted and ripened for at least six months.
| Raw whole cow milk | From cows fed only on pasture[lom-grasso][onaf-grasso] |
| Liquid calf rennet | [lom-grasso][onaf-grasso] |
| Coarse salt | Dry salt[onaf-grasso] |
| Linseed oil (optional) | Rubbed on the rind[lom-grasso][onaf-grasso] |
Total time across the recorded steps: 6 months
What changes: Rennet goes into the raw milk at 37–38 °C and it sets in about 40 minutes
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 large full-fat cheese made at the Lombard summer pastures from raw whole milk of cows that eat only pasture. The milk is set with rennet at 37–38 °C in about 40 minutes, the curd is broken to rice-grain size while it is cooked to 48–49 °C, lifted out in cloths and moulded. The wheels are dry-salted and ripened for at least six months. Made in 6 steps over 6 months. The longest step, ripen, takes at least 6 months (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | at least 6 monthsReported[onaf-grasso] | Ripen |
|---|---|---|
| Temperature | 37–38 °CSet[lom-grasso] | Warm the milk and add rennet |
The full-fat summer cheese of the Lombard pastures, cooked hotter (48–49 °C) and kept longer than the part-skimmed Formaggio d'Alpe semigrasso. A regional waiver lets it be made from raw milk with wooden, copper and cloth tools.
Raw-milk cheese ripened at least six months. The regional sheet credits the ripening for its safety, but ANSES says a residual risk remains in raw-milk cheeses. ANSES names Listeria, Salmonella and enterohaemorrhagic E. coli as the main raw-milk cheese hazards. It advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses, except pressed cooked cheeses such as gruyère or comté. This is a cooked-curd hard cheese, but the sources list no pressing step, so this page does not claim that the exception covers it.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says malga cheeses were first made directly on the pasture, and that today some are carried down to valley rooms to ripen about 20 days after milking while others are made in valley dairies. It says rennet used to be prepared at home from the dried, pounded abomasum of a calf or kid with a little vinegar and crushed peach stones, and that a meadow flower, Galium verum (caglio zolfino), once served as a plant alternative. The cheese joined the list of traditional Lombard agri-food products (PAT) at the 7th revision, by ministerial decree of 19 June 2007.
