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Cheese from Italy, Lombardia
Raw cow milk of two milkings, the evening one skimmed (often by hand), is set with calf rennet at about 37–39 °C for some 35 minutes. The curd is broken to rice-grain size while it is heated to 42–44 °C, rests 10 minutes under the whey and is hooped and dry-salted with coarse salt. It ripens 4–6 months, up to a year, in cellars or caves.
| Raw cow milk of two milkings | The evening milk is skimmed, often still by hand, and mixed with the morning milk[pat-sheet][onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Coarse salt | [pat-sheet] |
Total time across the recorded steps: 4 months – 12 months
What changes: Cream is skimmed from the evening milk, which is mixed with the morning milk
The evening milk is left to cream and part of the fat is taken off, then it is mixed with the morning 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 cow milk of two milkings, the evening one skimmed (often by hand), is set with calf rennet at about 37–39 °C for some 35 minutes. The curd is broken to rice-grain size while it is heated to 42–44 °C, rests 10 minutes under the whey and is hooped and dry-salted with coarse salt. It ripens 4–6 months, up to a year, in cellars or caves. Made in 6 steps over 4 months – 12 months. The longest step, ripen in a cellar or cave, takes 4–12 months (Regione Lombardia).
| Main step | 4–12 monthsReported[pat-sheet][onaf-sheet] | Ripen in a cellar or cave |
|---|---|---|
| Temperature | 37–39 °CReported[pat-sheet][onaf-sheet] | Set with calf rennet |
A summer cheese of the Val Seriana pastures made from raw, part-skimmed milk, semi-cooked only to 42–44 °C and dry-salted, then ripened for months in cellars or caves.
Made from raw milk under a hygiene derogation for alpine dairies. ONAF says ripening guarantees its safety, but it cites regulations and no test of this cheese, and ANSES says a residual risk remains in raw-milk cheeses. ANSES names Listeria, Salmonella and enterohaemorrhagic E. coli as the main hazards. It advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says alpine pasture cheeses were first made at the pasture itself; today some are carried down to the valley to ripen about 20 days after milking. 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 the cheese among its traditional food products in the 7th revision, by ministerial decree of 19 June 2007.
