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Cheese from Italy, Lombardia
Milk of Brown Alpine cows only, the evening milking skimmed, is pasteurised at 72 °C for 30 seconds, cooled to about 35 °C and set with lactic cultures and powdered calf rennet in about 25 minutes. The curd is broken to rice-grain size while heated to 46 °C, rests 40 minutes under the whey, is pressed in marking hoops and brined about 4 days. It ripens about a year, oiled and turned.
| Cow milk of Brown Alpine cows only, from two milkings | Fat-adjusted; evening milk skimmed by centrifuge, morning milk whole[pat-sheet][onaf-sheet] |
| Lactic cultures | [pat-sheet] |
| Powdered calf rennet | [pat-sheet][onaf-sheet] |
| Salt, as brine | [pat-sheet] |
| Refined linseed oil | For oiling the rind during ripening[onaf-sheet] |
| Starter | lactic cultures |
Total time across the recorded steps: 12 months – 2 years
What changes: The part-skimmed milk is heated to 72 °C for 30 seconds
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
Milk of Brown Alpine cows only, the evening milking skimmed, is pasteurised at 72 °C for 30 seconds, cooled to about 35 °C and set with lactic cultures and powdered calf rennet in about 25 minutes. The curd is broken to rice-grain size while heated to 46 °C, rests 40 minutes under the whey, is pressed in marking hoops and brined about 4 days. It ripens about a year, oiled and turned. Made in 6 steps over 12 months – 2 years. The longest step, ripen, oiled and turned, takes 12 months – 2 years (Regione Lombardia).
| Main step | 12 months – 2 yearsReported[pat-sheet][onaf-sheet] | Ripen, oiled and turned |
|---|---|---|
| Temperature | 72 °CReported[pat-sheet] | Pasteurise the milk |
A semi-cooked, pressed grating-type cheese made only from Brown Alpine milk, cooked to 46 °C, ripened a year or more, and traceable by a batch number on every wheel.
The milk is pasteurised at 72 °C for 30 seconds, and every wheel carries a batch number that links to its make record.
Every number is labelled with how it is known. How this atlas is made
Made in the village dairies of Tremosine since the early 1900s and recently promoted by the Caseificio Sociale Alpe del Garda, founded in 1980 at about 700 m above sea level.
