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Cheese from Italy, Piemonte
Raw whole cow milk of two or more milkings is set at 32 °C with calf rennet in about 45 minutes, broken in two stages to maize-grain size and semi-cooked to 37 °C. The curd is moulded, kept warm at about 30 °C for an hour, pressed lightly and dry-salted for 12 hours a face. It ripens at least 60 days at 6–8 °C.
| Raw whole cow milk of two or more milkings | [pat-sheet] |
| Calf rennet | Enough to form a firm curd in about 45 minutes[pat-sheet][onaf-sheet] |
| Dry salt | [pat-sheet] |
Total time across the recorded steps: 2 months
What changes: Calf rennet goes into raw milk at 32 °C, which sets in about 45 minutes
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 whole cow milk of two or more milkings is set at 32 °C with calf rennet in about 45 minutes, broken in two stages to maize-grain size and semi-cooked to 37 °C. The curd is moulded, kept warm at about 30 °C for an hour, pressed lightly and dry-salted for 12 hours a face. It ripens at least 60 days at 6–8 °C. Made in 7 steps over 2 months. The longest step, ripen cold, takes at least 2 months (Regione Piemonte 2015) and runs at 6–8 °C (Regione Piemonte 2015).
| Main step | at least 2 monthsReported[pat-sheet] | Ripen cold |
|---|---|---|
| Temperature | 6–8 °CReported[pat-sheet] | Ripen cold |
A toma semi-cooked to 37 °C, made to resemble Fontina, after the method that the agronomist Alessandro Gioda taught to farmers; it carries his name branded on one face.
Made from raw milk and ripened at least 60 days at 6–8 °C. 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
Alessandro Gioda, an agronomist from Padua, was named head of the Cattedra Ambulante di Agricoltura (travelling chair of agriculture) in Mondovì in 1901 and taught farmers to semi-cook their tome. The Comizio Agrario of Mondovì keeps his original 1928 recipe. After his death, his written notes were used to find the last makers, and the Cooperativa Valle Josina of Peveragno now holds the craft.
