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Cheese from Italy, Lombardia
Evening milk is skimmed by letting the cream rise and mixed with whole morning milk, all raw, then set with calf rennet. The curd is broken to corn size, semi-cooked at 38–40 °C, pressed in hoops and brined. It ripens more than 30 days in humid cellars at 10–12 °C.
| Raw cow milk from the evening milking, skimmed by letting the cream rise | [onaf-sheet] |
| Whole raw cow milk from the morning milking | [onaf-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Salt, as brine | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 30 days
What changes: Cream rises on the evening milk and is skimmed off before the morning milk goes in
The evening milk rests so its cream rises and is taken off; it is then mixed with the whole morning 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
Evening milk is skimmed by letting the cream rise and mixed with whole morning milk, all raw, then set with calf rennet. The curd is broken to corn size, semi-cooked at 38–40 °C, pressed in hoops and brined. It ripens more than 30 days in humid cellars at 10–12 °C. Made in 7 steps over 30 days. The longest step, ripen in the cellar, takes at least 30 days (Regione Lombardia) and runs at 10–12 °C (ONAF (national organisation of cheese tasters)).
| Main step | at least 30 daysReported[pat-sheet][onaf-sheet] | Ripen in the cellar |
|---|---|---|
| Temperature | 10–12 °CReported[onaf-sheet] | Ripen in the cellar |
A winter cheese of the valley dairies, made when the cows are down from the alpine pastures. It keeps the old habit of skimming the evening milk for butter, so the milk is only partly skimmed. The sheets describe the softer, milder 'grasso' version; the 'semigrasso' version, also called Magnoca, has a harder, darker paste and a stronger taste.
Made from raw milk and ripened more than 30 days. ANSES advises pregnant women, people over 65, young children and people with weak immunity not to eat raw-milk cheese, except cooked pressed cheeses.
Every number is labelled with how it is known. How this atlas is made
The name recalls the valley dairies (latterie) that worked mostly in winter. When butter was a staple in the mountains, cheese was made by skimming the evening milk and adding the morning milk, and the habit has stayed. Little is made, so it is little known outside Sondrio.
