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Cheese from Italy, Piemonte
A cheese preparation made from finished cheese rather than milk. Rennet- or acid-set cheeses, sometimes with ricotta, are crumbled and mixed with salt, ground herbs such as wild caraway and rosemary, and pepper. The mix is tied in hemp cloths, which are hung so it forms balls, and ripened a few days or 15–30 days, sometimes with smoke.
| Cheeses, rennet-set or lactic, mostly cow milk with small goat additions, made for Frachet | [pat-sheet][onaf-sheet] |
| Ricotta (optional) | [pat-sheet][onaf-sheet] |
| Salt | [pat-sheet][onaf-sheet] |
| Ground wild caraway, rosemary and pepper | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 15 days – 30 days
What changes: Finished cheeses and ricotta are broken into small pieces
Once a way to use unsellable or faulty cheeses; today the cheeses are made for it.
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 cheese preparation made from finished cheese rather than milk. Rennet- or acid-set cheeses, sometimes with ricotta, are crumbled and mixed with salt, ground herbs such as wild caraway and rosemary, and pepper. The mix is tied in hemp cloths, which are hung so it forms balls, and ripened a few days or 15–30 days, sometimes with smoke. Made in 4 steps over 15 days – 30 days. The longest step, ripen, sometimes smoked, takes 15–30 days (Regione Piemonte 2015).
| Main step | 15–30 daysReported[pat-sheet][onaf-sheet] | Ripen, sometimes smoked |
|---|
It starts from finished cheese and ricotta, not milk; salt, ground herbs and pepper are mixed in and the paste is hung in hemp cloth so it forms a ball.
The PAT sheet warns against starting from cheeses that are too moist, which raises water activity, asks for herbs of known origin, and stresses strict hygiene and insect control.
Every number is labelled with how it is known. How this atlas is made
The PAT sheet says that in the past it was one of the preparations that recovered unsaleable or faulty cheeses. ONAF says that recycling leftover acid- or rennet-set cheeses and ricotta was economic wisdom for farm families, because nothing was wasted. The PAT sheet lists S. Doglio, Le cose buone del Piemonte - I formaggi (1996), and M. Parenti, Alla ricerca del formaggio perduto (1997), in its bibliography.
