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Cheese from Italy, Valle d'Aosta
Whole raw goat milk is set with rennet at about 36–37 °C, cut to the size of corn kernels, drained briefly and put into hoops without pressing. The small round cheeses are salted and ripen for about 20–25 days in cool, damp cellars, sometimes in stone-vaulted "crotte".
| Whole raw goat milk | From Valdostana, Chamois-coloured and Saanen goats raised in the region[vda-capra][onaf-capra] |
| Rennet | Calf powder rennet, rarely kid rennet[onaf-capra] |
| Salt | Dry salt, or brine[vda-capra] |
Total time across the recorded steps: 20 days – 25 days
What changes: Starting material: whole raw milk from Aosta goats
Whole, raw goat milk; ONAF notes that the best cheese comes in summer, when the goats eat only fresh forage. Output: whole 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
Whole raw goat milk is set with rennet at about 36–37 °C, cut to the size of corn kernels, drained briefly and put into hoops without pressing. The small round cheeses are salted and ripen for about 20–25 days in cool, damp cellars, sometimes in stone-vaulted "crotte". Made in 7 steps over 20 days – 25 days. The longest step, ripen in a cool cellar, takes 20–25 days (Regione Autonoma Valle d'Aosta 1998) and runs at 12–15 °C (Regione Autonoma Valle d'Aosta 1998).
| Main step | 20–25 daysReported[vda-capra] | Ripen in a cool cellar |
|---|---|---|
| Temperature | 12–15 °CReported[vda-capra] | Ripen in a cool cellar |
This is the soft cheese of Aosta's goat herds. Unlike Aosta's pressed goat and ewe cheese, its curd is cut larger, never cooked and not pressed, and it is eaten after about three weeks.
Soft cheese of raw goat milk with a short ripening. 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 admits there are no documents for the region's goat and ewe cheeses, but says they are old and tied to the herds themselves. ONAF adds that it was once made only in summer.
