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Cheese from Italy, Trentino-Alto Adige, Prov. Bolzano
Hay milk is skimmed to 4.0% fat, pasteurised, soured with lactic cultures and set with calf rennet. The hazelnut-size curd goes into small moulds without pressing, is brined and dried. The little 0.6 kg cheeses ripen 3 weeks at 85–92% humidity.
| Hay milk from cows, skimmed to 4.0% 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: 21 days
What changes: The hay milk is skimmed to 4% 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
Hay milk is skimmed to 4.0% fat, pasteurised, soured with lactic cultures and set with calf rennet. The hazelnut-size curd goes into small moulds without pressing, is brined and dried. The little 0.6 kg cheeses ripen 3 weeks at 85–92% humidity. Made in 6 steps over 21 days. The longest step, ripen, takes 21 days (Autonomous Province of Bolzano).
| Main step | 21 daysReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 35–37 °CReported[onaf-sheet] | Add cultures and rennet |
A small soft caciotta of hay milk, ripened only three weeks, with slit-shaped eyes and a cream-and-butter aroma. Its curd is cut larger than the dairy's harder cheeses and is neither cooked nor pressed.
The milk is pasteurised before cheesemaking, and the cheese is kept at 1–10 °C.
Every number is labelled with how it is known. How this atlas is made
The Dobbiaco dairy cooperative was founded in 1883, and cheesemaking has a long tradition in the upper Val Pusteria. The province form says this cheese has been made almost unchanged to this day.
