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Cheese from Italy, Lombardia
Raw cow milk, mostly skimmed by letting the cream rise, is mixed with 10–25% whole milk and set with calf rennet at 30–34 °C. The curd is broken, semi-cooked at 40 °C, lifted out in cloths into hoops and salted dry or in brine. It ripens at least 60 days in humid cellars and can be kept almost a year.
| Raw cow milk, skimmed by letting the cream rise | 75–90% of the milk in the ONAF sheet[pat-sheet][onaf-sheet] |
| Whole raw cow milk | 10–25% of the milk[pat-sheet][onaf-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Salt, dry or as brine | [onaf-sheet] |
Total time across the recorded steps: 2 months
What changes: The cream rises and is skimmed off, then some whole milk goes back in
Milk rests so the cream rises and is skimmed off; the ONAF sheet puts the skimmed share at 75–90% of the milk and adds back 10–25% whole milk.
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
Raw cow milk, mostly skimmed by letting the cream rise, is mixed with 10–25% whole milk and set with calf rennet at 30–34 °C. The curd is broken, semi-cooked at 40 °C, lifted out in cloths into hoops and salted dry or in brine. It ripens at least 60 days in humid cellars and can be kept almost a year. Made in 7 steps over 2 months. The longest step, ripen in the cellar, takes at least 2 months (ONAF (national organisation of cheese tasters)).
| Main step | at least 2 monthsReported[onaf-sheet] | Ripen in the cellar |
|---|---|---|
| Temperature | 30–34 °CReported[pat-sheet][onaf-sheet] | Set with calf rennet |
The semi-fat version of Magro di latteria. Most of the milk is skimmed by creaming but 10–25% whole milk goes back in, and the curd is only semi-cooked at 40 °C. It is made in small craft workshops and is hard to standardise.
Made from raw milk and ripened at least 60 days. That does not guarantee safety. In tests that added the bacteria on purpose, E. coli O157:H7 and Listeria survived well beyond 60 days in Cheddar. ANSES, the French food-safety agency, names Listeria, Salmonella and enterohaemorrhagic E. coli among the bacteria found in raw-milk cheeses. It advises pregnant women, people over 65, young children and people with weak immunity not to eat raw-milk cheese, except cooked pressed cheeses such as Gruyère; Magnoca is only semi-cooked.
Every number is labelled with how it is known. How this atlas is made
In the local dialect 'magnoca' means a fresh cheese. It fed rural families and was sold in village shops; it is still sold mostly by the maker, in places such as Campodolcino, Gordona, Novate Mezzola and Chiavenna along the road to the Splügen pass.
