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Cheese from Italy, Valle d'Aosta
Raw milk of Valdostana cows is mixed with a varying share of raw goat or ewe milk, set with rennet at about 34–36 °C and cut to rice-size grains while the mass is warmed to no more than 40–42 °C. The wheels are pressed, salted and ripened for 60–90 days in cool, damp cellars, turned and cleaned every few days.
| Raw milk of Valdostana cows | Always the larger part of the mix[vda-misto][onaf-misto] |
| Whole raw goat or ewe milk | No fixed share; it follows each animal's milking season[vda-misto][onaf-misto] |
| Rennet | Calf rennet, liquid or powder, or kid rennet[onaf-misto] |
| Salt | Dry salt, or brine[vda-misto] |
Total time across the recorded steps: 2 months – 3 months
What changes: Starting material: raw cow milk with some goat or ewe milk
Raw cow milk with whole raw goat and/or ewe milk added; cow milk is always the larger share. Output: mixed raw 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
Raw milk of Valdostana cows is mixed with a varying share of raw goat or ewe milk, set with rennet at about 34–36 °C and cut to rice-size grains while the mass is warmed to no more than 40–42 °C. The wheels are pressed, salted and ripened for 60–90 days in cool, damp cellars, turned and cleaned every few days. Made in 7 steps over 2 months – 3 months. The longest step, ripen in a cool cellar, takes 2–3 months (Regione Autonoma Valle d'Aosta 1998) and runs at 12–15 °C (Regione Autonoma Valle d'Aosta 1998).
| Main step | 2–3 monthsReported[vda-misto] | Ripen in a cool cellar |
|---|---|---|
| Temperature | 12–15 °CReported[vda-misto] | Ripen in a cool cellar |
It has no fixed proportions of the three milks, because cows, goats and ewes are in milk for different seasons, but cow milk is always the larger share. ONAF calls it an alternative to the better-known Fontina PDO.
Made from raw milk, with a semi-cooked curd (the regional sheet gives a mass warmed to no more than 40–42 °C, ONAF gives 49 °C). 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
ONAF says the cheese arose from the need to make cheese with the milk at hand. Families that kept a few cows, ewes and goats mixed their milks and worked them as it is done today. The regional sheet says the method was never codified and was handed down orally.
