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Cheese from Italy, Trentino-Alto Adige, Prov. Bolzano
Part-skimmed, pasteurised mountain cow milk is soured with lactic cultures and set with calf rennet. The curd is cut small, semi-cooked, moulded without pressing and brined. The wheels ripen 100 to 365 days while their rind is treated every two days with water and salt and, where used, Brevibacterium linens and yeasts.
| Mountain cow milk, part-skimmed and pasteurised | The cows eat pasture grass or hay, with some grain allowed; silage is excluded[pat-sheet][onaf-sheet] |
| Lactic cultures | [pat-sheet][onaf-sheet] |
| Calf rennet, liquid or powder | [onaf-sheet] |
| Salt (brine) | [pat-sheet] |
| Brevibacterium linens and yeasts | Applied to the surface with water and salt during ripening; the sheets list this treatment as optional ("evtl.")[pat-sheet][onaf-sheet] |
| Starter | lactic cultures |
Total time across the recorded steps: 3.3 months – 12 months
What changes: The mountain milk is part-skimmed and pasteurised
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
Part-skimmed, pasteurised mountain cow milk is soured with lactic cultures and set with calf rennet. The curd is cut small, semi-cooked, moulded without pressing and brined. The wheels ripen 100 to 365 days while their rind is treated every two days with water and salt and, where used, Brevibacterium linens and yeasts. Made in 7 steps over 3.3 months – 12 months. The longest step, ripen with a treated rind, takes 3.3–12 months (Autonomous Province of Bolzano). Brevibacterium linens and Yeasts do most of the fermenting.
| Main step | 3.3–12 monthsReported[pat-sheet][onaf-sheet] | Ripen with a treated rind |
|---|---|---|
| Temperature | 35–37 °CReported[onaf-sheet] | Add cultures and rennet |
ONAF says it has one of the longest ripening processes of the local cheeses, up to a year. Its rind is treated every two days with water and salt and, where used, Brevibacterium linens and yeasts. The paste is closed, with no eyes.
The milk is pasteurised before cheesemaking.
Every number is labelled with how it is known. How this atlas is made
The province's form ties the cheese to the long dairy tradition of the Val Pusteria and the Brunico dairy. It was added to the national list of traditional products in March 2021.
