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Cheese from Italy, Lombardia
Pasteurised whole cow milk is set with calf rennet and selected Streptococcus thermophilus cultures at 40–43 °C. The curd is cut in three stages to hazelnut size, moulded and kept warm and very humid at about 30 °C while it drains, then brined 5–6 hours. The soft cheese ripens 20–40 days.
| Whole cow milk, centrifuge-cleaned and pasteurised | [pat-sheet][onaf-sheet] |
| Selected thermophilic Streptococcus thermophilus cultures with low acidifying power | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Calcium chloride, if the milk lacks calcium | [onaf-sheet] |
| Salt (brine) | [pat-sheet][onaf-sheet] |
| Starter | selected thermophilic Streptococcus thermophilus cultures |
Total time across the recorded steps: 20 days – 40 days
What changes: The milk is cleaned in a centrifuge and pasteurised
The milk is first cleaned in a centrifuge.
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
Pasteurised whole cow milk is set with calf rennet and selected Streptococcus thermophilus cultures at 40–43 °C. The curd is cut in three stages to hazelnut size, moulded and kept warm and very humid at about 30 °C while it drains, then brined 5–6 hours. The soft cheese ripens 20–40 days. Made in 6 steps over 20 days – 40 days. The longest step, ripen, takes 20–40 days (Regione Lombardia) and runs at 4–6 °C (ONAF (national organisation of cheese tasters)). Streptococcus thermophilus does most of the fermenting.
| Main step | 20–40 daysReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 4–6 °CReported[onaf-sheet] | Ripen |
Italico is a class name, set in 1941, for soft cheeses made like the Bel Paese brand. It is set warm with thermophilic cultures of low acidifying power, stoved in warm humid rooms and ripened only 20–40 days.
The milk is pasteurised; the regional sheet notes that ripening and the lactic flora keep the cheese safe.
Every number is labelled with how it is known. How this atlas is made
A ministerial decree of 10 May 1941 grouped many soft cheeses sold under trade names into the class 'Italico'. The best known is Bel Paese, created in 1906 by Egidio Galbani and named after Antonio Stoppani's 1873 book.
