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Cheese from Italy, Trentino-Alto Adige, Prov. Bolzano
Mountain cow milk is skimmed to 1.8% fat, pasteurised, soured with lactic cultures and set with calf rennet. The corn-size curd goes into steel moulds without pressing and is brined. The wheels ripen about 8 weeks at 85–92% humidity and are wiped clean of a fine mould down before sale.
| Mountain cow milk, skimmed to 1.8% fat and pasteurised | [pat-sheet][onaf-sheet] |
| Lactic cultures | [pat-sheet][onaf-sheet] |
| Calf rennet, liquid or powder | [onaf-sheet] |
| Salt (brine) | [pat-sheet] |
| Starter | lactic cultures |
Total time across the recorded steps: 56 days
What changes: The milk is skimmed to 1.8% fat 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
Mountain cow milk is skimmed to 1.8% fat, pasteurised, soured with lactic cultures and set with calf rennet. The corn-size curd goes into steel moulds without pressing and is brined. The wheels ripen about 8 weeks at 85–92% humidity and are wiped clean of a fine mould down before sale. Made in 7 steps over 56 days. The longest step, ripen, takes at least 56 days (Autonomous Province of Bolzano).
| Main step | at least 56 daysReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 35–37 °CReported[onaf-sheet] | Add cultures and rennet |
The reduced-fat version of the Dobbiaco dairy's Alta Pusteria cheese, with only 35% fat in dry matter. Its curd is not cooked or pressed, and it ripens about two months.
The milk is pasteurised before cheesemaking.
Every number is labelled with how it is known. How this atlas is made
The Dobbiaco dairy cooperative was founded in 1883. As milk deliveries grew, a cheese that could be aged and carried further was needed, and this reduced-fat cheese arose.
