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Cheese from Italy, Lombardia
Fresh raw cow milk stands about 16 hours in metal basins set in running water, and all the risen cream is taken off. The fully skimmed milk is set with calf rennet at 35 °C for about 90 minutes, semi-cooked at 38–40 °C, pressed in wooden hoops and brined. It ripens at least 45 days and is one of Italy's leanest cheeses.
| Raw cow milk, fully skimmed by letting the cream rise | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Salt, as brine | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 48 days
What changes: Cream rises on milk cooled in running water and is all taken off
The cream that rises on its own is collected for butter, leaving fully skimmed 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
Fresh raw cow milk stands about 16 hours in metal basins set in running water, and all the risen cream is taken off. The fully skimmed milk is set with calf rennet at 35 °C for about 90 minutes, semi-cooked at 38–40 °C, pressed in wooden hoops and brined. It ripens at least 45 days and is one of Italy's leanest cheeses. Made in 7 steps over 48 days. The longest step, ripen in the cellar, takes at least 45 days (Regione Lombardia).
| Main step | at least 45 daysReported[pat-sheet][onaf-sheet] | Ripen in the cellar |
|---|---|---|
| Temperature | 35 °CReported[onaf-sheet] | Set with calf rennet |
The milk is skimmed completely, not partly as in Magro di latteria, by letting it stand about 16 hours in basins set in running water. A long 90-minute set and a 2-day press follow, and it ripens at least 45 days.
Made from raw milk and ripened at least 45 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
Butter was once the main dairy product, so the milk was skimmed for it. ONAF records that Piatta once had two turn-taking dairies, with 40 and 70 members, and that only three milk producers now supply the one left, so the cheese is at risk of dying out.
