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Cheese from Italy, Lombardia
A summer pasture cheese of raw whole milk, about 80% cow and 20% goat. The milk is set with rennet at 37–39 °C for about 35 minutes, the curd is broken to rice-grain size while heated to 42–44 °C, rests 10 minutes under the whey and is pressed in hoops. The wheels are dry-salted and ripen 30–90 days in cellars or natural caves.
| Raw whole cow milkAbout 80% | [lom-misto][onaf-misto] |
| Raw whole goat milkAbout 20% | [lom-misto][onaf-misto] |
| Rennet | Calf liquid rennet, according to ONAF[lom-misto][onaf-misto] |
| Salt | Mostly dry salt[lom-misto][onaf-misto] |
Total time across the recorded steps: 31 days – 3 months
What changes: Starting material: raw whole cow milk with about a fifth goat milk
Output: raw whole milk, about 80% cow and 20% goat.
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 pasture cheese of raw whole milk, about 80% cow and 20% goat. The milk is set with rennet at 37–39 °C for about 35 minutes, the curd is broken to rice-grain size while heated to 42–44 °C, rests 10 minutes under the whey and is pressed in hoops. The wheels are dry-salted and ripen 30–90 days in cellars or natural caves. Made in 7 steps over 31 days – 3 months. The longest step, ripen in cellars or caves, takes 30 days – 3 months (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 30 days – 3 monthsReported[onaf-misto] | Ripen in cellars or caves |
|---|---|---|
| Temperature | 37–39 °CReported[lom-misto] | Add rennet |
A Lombard d'Alpe cheese made with goat milk (about 20%) beside cow milk. The regional sheet says its rind is paler than that of an aged all-cow cheese and its paste almost white. It is hard to find because few herders take both cows and goats up to the pastures.
Raw-milk cheese ripened 30–90 days. 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.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says it is scarce because cow and goat herders still do not get along well, and few take both animals to the pastures. It says cheese was first made at the pasture itself, and that pasture makers once prepared rennet at home from the dried, ground stomach of a calf or kid, or used the flower Gallium verum as a plant rennet. Lombardy listed it among its traditional food products in the 7th revision, by ministerial decree of 19 June 2007.
