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Cheese from Italy, Trentino-Alto Adige, Prov. Trento
Whole goat and cow milk, about half of each, is thermised or pasteurised, warmed to 34–36 °C with a natural milk starter or selected cultures and set with kid rennet paste in 15–20 minutes. The hazelnut-size curd is semi-cooked at 43–44 °C, moulded and brined for 24–48 hours. The wheels ripen at least 60 days.
| Whole goat milk | About 50% of the mix[pat-sheet][onaf-sheet] |
| Whole cow milk | About 50% of the mix[pat-sheet][onaf-sheet] |
| Natural milk starter (latteinnesto) or selected cultures | [pat-sheet][onaf-sheet] |
| Kid rennet paste | [pat-sheet][onaf-sheet] |
| Salt, as brine | [pat-sheet][onaf-sheet] |
| Starter | natural milk starter or selected cultures |
Total time across the recorded steps: 2 months
What changes: Whole goat milk and cow milk, half and half, go into the vat
Whole milk is thermised or pasteurised. Cow milk of one or two milkings and goat milk of two or three milkings are mixed in the vat.
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
Whole goat and cow milk, about half of each, is thermised or pasteurised, warmed to 34–36 °C with a natural milk starter or selected cultures and set with kid rennet paste in 15–20 minutes. The hazelnut-size curd is semi-cooked at 43–44 °C, moulded and brined for 24–48 hours. The wheels ripen at least 60 days. Made in 7 steps over 2 months. The longest step, ripen, takes at least 2 months (Provincia autonoma di Trento 2013). Natural milk starter does most of the fermenting.
| Main step | at least 2 monthsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 34–36 °CReported[pat-sheet][onaf-sheet] | Add starter and kid rennet |
A half-goat, half-cow wheel from the Trentino cooperative dairies, set with kid rennet and semi-cooked. The goat milk gives it a light goaty note.
The milk is thermised or pasteurised, and the cheese ripens at least 60 days. No other safety limits are set.
Every number is labelled with how it is known. How this atlas is made
Goat milk was once made into cheese at home. From the 1930s spare milk from February to September went to village dairies; Predazzo had a goat-only cooperative dairy until the early 1970s. Goat farming nearly vanished from the 1960s and has since come back; a 1926 'Almanacco agrario' article already mentions goat and mixed goat-cow cheeses.
