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Cheese from Italy, Lombardia
Freshly milked raw cow milk is warmed to 34 °C, given lactic cultures and liquid calf rennet, and sets in about 25 minutes. The corn-size curd is semi-cooked at 39 °C, moulded, turned four times and branded, brined 24 hours and ripened at least 60 days.
| Raw whole cow milk, freshly milked | ONAF says from Bruna Alpina cows only; in the huts it is worked straight after milking[pat-sheet][onaf-sheet] |
| Selected thermophilic lactic cultures | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Salt (brine) | [pat-sheet][onaf-sheet] |
| Starter | selected thermophilic lactic cultures |
Total time across the recorded steps: 2 months
What changes: Lactic cultures and liquid calf rennet go into the raw milk at 34 °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
Freshly milked raw cow milk is warmed to 34 °C, given lactic cultures and liquid calf rennet, and sets in about 25 minutes. The corn-size curd is semi-cooked at 39 °C, moulded, turned four times and branded, brined 24 hours and ripened at least 60 days. Made in 6 steps over 2 months. The longest step, ripen, takes at least 2 months (Regione Lombardia). Selected thermophilic lactic cultures and Native bacteria of the raw milk do most of the fermenting.
| Main step | at least 2 monthsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 34 °CReported[pat-sheet][onaf-sheet] | Add cultures and rennet |
The ONAF sheet says it follows the process of Formaggella di Tremosine and differs only by using unpasteurised milk. Both sheets credit the milk's native bacteria for the marked flavour.
Made from raw milk. The ONAF sheet says ripening and the milk's lactic bacteria guarantee the cheese's safety, but it gives no test results, and no source on this page shows that. ANSES names Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli as hazards of raw-milk cheeses and tells pregnant women, young children, people over 65 and people with weak immunity to avoid them, apart from cooked pressed kinds such as Gruyère. This curd is only semi-cooked, at 39 °C.
Every number is labelled with how it is known. How this atlas is made
The regional sheet records Lattecrudo as early as the 1920s, made in the alpine huts during the summer move of the herds and in the scattered dairies of Tremosine.
