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Cheese from Italy, Toscana
Sheep milk is warmed to about 35 °C, set with animal or plant rennet, cut to corn size and moulded into cheeses of about 1.2 kg that sour in a warm room and are salted. After at least two months in a cold room, the cheeses go 14 to a cotton sack, tied with string, and lie sealed for at least three months in flask-shaped pits dug in tuff, on cedar boards under straw.
| Sheep milk | ONAF gives whole, pasteurised milk[pat-sheet][onaf-sheet] |
| Selected lactic cultures (mesophilic, or mesophilic and thermophilic), optional | [pat-sheet] |
| Rennet, animal or plant | [pat-sheet] |
| Salt, dry or as brine | [pat-sheet] |
| Raw cotton sacks, cedar boards (Cedrus deodara) and straw for the pit | [pat-sheet] |
| Starter | optional selected mesophilic or mesophilic/thermophilic lactic cultures |
Total time across the recorded steps: 5 months
What changes: Optional cultures and animal or plant rennet go into the milk at about 35 °C
Output: curd.
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
Sheep milk is warmed to about 35 °C, set with animal or plant rennet, cut to corn size and moulded into cheeses of about 1.2 kg that sour in a warm room and are salted. After at least two months in a cold room, the cheeses go 14 to a cotton sack, tied with string, and lie sealed for at least three months in flask-shaped pits dug in tuff, on cedar boards under straw. Made in 8 steps over 5 months. The longest step, second ripening in the pit, takes at least 3 months (Regione Toscana).
| Main step | at least 3 monthsReported[pat-sheet][onaf-sheet] | Second ripening in the pit |
|---|---|---|
| Temperature | 35 °CReported[pat-sheet][onaf-sheet] | Add rennet, and cultures if used |
After a normal first ripening it spends at least three months sealed in a tuff pit on cedar boards, the step that gives its fragrance and its deformed shape. Production is tiny and the cheese is considered at risk of disappearing.
ONAF lists the milk as pasteurised. The regional sheet has the milk held in refrigerated tanks and filtered, and the work rooms tiled with smooth, washable walls. In the pit the relative humidity is above 90 % and the temperature is enough to start a second fermentation.
Every number is labelled with how it is known. How this atlas is made
Farmers of the Greppo hid food in tuff pits to protect it from raiders and found that cheeses stored there gained new aromas. In 2005 only about 100 kg were made.
