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Cheese from Italy, Lombardia
Raw cow milk is skimmed by letting the cream rise for butter, then set with liquid calf rennet at 30–34 °C for 30 minutes. The curd is semi-cooked at 38–40 °C, pressed at least 12 hours and dry-salted by hand. The small wheels ripen from 30 days up to a year.
| Raw cow milk, skimmed by letting the cream rise | Milk of several milkings may rest up to 48 hours before skimming[pat-sheet][onaf-sheet] |
| Raw milk of the last milking, added unskimmed in the vat | [onaf-sheet] |
| Liquid calf rennet (ONAF also lists powder) | In the past made by mixing the fire-dried pellette of milk-fed calves with salt and vinegar[pat-sheet][onaf-sheet] |
| Salt, rubbed on dry | [onaf-sheet] |
Total time across the recorded steps: 33 days – 12 months
What changes: Cream rises on milk cooled in running water and is skimmed off for butter
The risen cream is taken off for butter; the raw milk of the last milking goes straight into the vat with the 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
Raw cow milk is skimmed by letting the cream rise for butter, then set with liquid calf rennet at 30–34 °C for 30 minutes. The curd is semi-cooked at 38–40 °C, pressed at least 12 hours and dry-salted by hand. The small wheels ripen from 30 days up to a year. Made in 7 steps over 33 days – 12 months. The longest step, ripen in the cellar, takes 30 days – 12 months (Regione Lombardia).
| Main step | 30 days – 12 monthsReported[pat-sheet][onaf-sheet] | Ripen in the cellar |
|---|---|---|
| Temperature | 30–34 °CReported[pat-sheet] | Set with calf rennet |
A household cheese of the mid-mountain hamlets, made in the weeks before and after the alpine season from small amounts of milk, hard-skimmed for butter. In the speech of Albaredo, 'formaggio' is a cheese a professional cheesemaker makes for sale, while matusc is the lean cheese made at home for the family.
Made from raw milk and ripened at least 30 days. ANSES names Salmonella, enterohaemorrhagic E. coli and Listeria monocytogenes 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; do not assume a semi-cooked cheese like this one qualifies.
Every number is labelled with how it is known. How this atlas is made
ONAF calls the name Celtic and links it to German 'Matte', a cloth like the one used to lift the curd. Milk was kept in a 'budülera', a stone hut with running water under copper basins, until there was enough to make cheese. Around 1900 butter sold for about 30% more than good Bitto, so the cream went to butter and the lean cheese stayed at home.
