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Cheese from Italy, Lombardia
Raw cow milk of varying fat content is warmed to 35–36 °C in the dairy and set with calf rennet. The curd is cut to maize-grain size, stirred and heated to 38–40 °C, put into hoops and brined. It ripens at least 60 days on wooden boards and is branded "Livigno" on the rind.
| Raw part-skimmed cow milk of two milkings | The fat content may vary; in summer it may be pasture milk[pat-sheet][onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Salt, as brine (by hand on the pasture) | [pat-sheet] |
Total time across the recorded steps: 2 months
What changes: Calf rennet goes into raw milk warmed to 35–36 °C
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 varying fat content is warmed to 35–36 °C in the dairy and set with calf rennet. The curd is cut to maize-grain size, stirred and heated to 38–40 °C, put into hoops and brined. It ripens at least 60 days on wooden boards and is branded "Livigno" on the rind. Made in 6 steps over 2 months. The longest step, ripen on wooden boards, takes at least 2 months (Regione Lombardia).
| Main step | at least 2 monthsReported[pat-sheet][onaf-sheet] | Ripen on wooden boards |
|---|---|---|
| Temperature | 35–36 °CReported[pat-sheet][onaf-sheet] | Warm the milk and add rennet |
The latteria cheese of Livigno, made all year from raw part-skimmed milk, semi-cooked to 38–40 °C and brined; summer wheels may still be made on the pasture over a wood fire.
Made from raw milk and ripened at least 60 days. 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 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 calls it a latteria cheese, made year-round from valley-floor milk, with a summer version from pasture milk set high up by old country methods, heated on a wood fire in a copper pot called the stein de ram. Lombardy listed it among its traditional food products in the 7th revision, by ministerial decree of 19 June 2007.
