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Cheese from Italy, Trentino-Alto Adige, Prov. Bolzano
Cow milk from Dobbiaco and Villabassa is soured with lactic cultures, with lysozyme from egg added, and set with powdered calf rennet. The rice-size curd is semi-cooked, pressed in hoops and brined. The wheels ripen 3 to 8 months on spruce boards.
| Cow milk from South Tyrol | ONAF lists raw whole milk; the dairy's product sheet lists pasteurised milk[onaf-sheet][dairy-sheet] |
| Lactic cultures | [onaf-sheet][dairy-sheet] |
| Powdered calf rennet | [onaf-sheet] |
| Salt (brine) | [onaf-sheet][dairy-sheet] |
| Lysozyme from egg (preservative) | [onaf-sheet][dairy-sheet] |
| Starter | lactic cultures |
Total time across the recorded steps: 3 months – 8 months
What changes: Lactic cultures and lysozyme go into the cow milk in the vat
Whole or part-skimmed milk is inoculated with lactic cultures; lysozyme from egg is added.
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
Cow milk from Dobbiaco and Villabassa is soured with lactic cultures, with lysozyme from egg added, and set with powdered calf rennet. The rice-size curd is semi-cooked, pressed in hoops and brined. The wheels ripen 3 to 8 months on spruce boards. Made in 7 steps over 3 months – 8 months. The longest step, ripen on spruce boards, takes 3–8 months (ONAF (national organisation of cheese tasters)).
| Main step | 3–8 monthsReported[onaf-sheet] | Ripen on spruce boards |
|---|---|---|
| Temperature | 36–37 °CReported[onaf-sheet] | Set the curd |
The full-fat cheese of the Dobbiaco dairy, semi-cooked and pressed, with a long ripening on spruce boards. It is used in Tyrolean canederli and cheese cakes.
The lysozyme is made from egg, and the dairy's product sheet lists egg as an allergen. EFSA calls egg lysozyme a known allergen that residual amounts in cheese may trigger in susceptible people. One source lists raw whole milk and the dairy's sheet lists pasteurised milk. CDC advises pregnant women, newborns, people 65 or older and people with weak immunity to avoid any cheese made from unpasteurised milk.
Every number is labelled with how it is known. How this atlas is made
According to ONAF, the breeders around Dobbiaco formed one of the first dairy cooperatives in 1883. As milk supply grew they needed a cheese that could be ripened and carried out of the area, and the Hochpustertaler was named after the zone that supplies the milk.
