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Cheese from Italy, Lombardia
Raw cow milk of two milkings, the evening one skimmed by creaming, is set at 35 °C with a natural whey starter and powdered calf rennet. The curd is broken to millet-grain size, cooked to 45–50 °C and lifted into hoops without pressing, so whey stays in the paste. Brined and ripened 2–4 years, it shows drops of whey in its eyes, the "goccia".
| Raw cow milk of two milkings | Evening milk skimmed by creaming, morning milk whole; Friesian and some Brown cows[pat-sheet][onaf-sheet] |
| Natural whey starter (sieroinnesto) | [onaf-sheet] |
| Calf rennet (animal rennet; powdered in ONAF) | [pat-sheet][onaf-sheet] |
| Salt, dry or as brine | [pat-sheet] |
| Refined linseed oil | For oiling the rind during ripening[onaf-sheet] |
| Starter | natural whey starter (sieroinnesto) |
Total time across the recorded steps: 2 years – 4 years
What changes: Cream rises on the evening milk and is skimmed off before the morning milk is added
The evening milk creams overnight and is skimmed, then mixed with the whole 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 by creaming, is set at 35 °C with a natural whey starter and powdered calf rennet. The curd is broken to millet-grain size, cooked to 45–50 °C and lifted into hoops without pressing, so whey stays in the paste. Brined and ripened 2–4 years, it shows drops of whey in its eyes, the "goccia". Made in 6 steps over 2 years – 4 years. The longest step, ripen for years, takes 2–4 years (Regione Lombardia).
| Main step | 2–4 yearsReported[pat-sheet] | Ripen for years |
|---|---|---|
| Temperature | 35 °CReported[pat-sheet][onaf-sheet] | Add whey starter and rennet |
Held to be the ancestor of the grana cheeses. Its curd is not pressed, so whey stays in the paste and seeps as drops in the eyes as it ripens. ONAF says true "goccia" production ended around the late 1970s; a similar Tipico Lodigiano was revived in the 2000s.
Made from raw milk and ripened at least two years. ANSES names Listeria, Salmonella and enterohaemorrhagic E. coli as the main raw-milk cheese hazards.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the cheese is known from 1500 and had a name for fame on the most prestigious tables of Italy; it adds that a true wheel is extremely hard to find today. ONAF puts the cheese on the most prestigious Lombard tables from 1500, calls it the ancestor of the grana cheeses and says about 450 Lodi dairies made it at its peak in the 19th century. ONAF also says production of the "goccia" type ended around the late 1970s. The raspadüra of the Lodi area began as a poor people's food, shaved from imperfect wheels of the cheese.
