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Cheese from Italy, Piemonte
Raw whole cow milk that has not soured is set with rennet at about 38 °C for about an hour. The curd is cut in two stages, to apple size and then walnut-grain size, rests under the whey, and is put in wooden or plastic moulds, turned 4 or 5 times and dry-salted at the end of the day. It is ready the next day or ripens about two weeks until a light rind with white mould forms.
| Raw whole cow milk, not soured | [pat-sheet] |
| Rennet | [pat-sheet] |
| Salt | [pat-sheet] |
Total time across the recorded steps: 12 days – 15 days
What changes: Rennet goes into raw, unsoured whole milk at about 38 °C
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 whole cow milk that has not soured is set with rennet at about 38 °C for about an hour. The curd is cut in two stages, to apple size and then walnut-grain size, rests under the whey, and is put in wooden or plastic moulds, turned 4 or 5 times and dry-salted at the end of the day. It is ready the next day or ripens about two weeks until a light rind with white mould forms. Made in 5 steps over 12 days – 15 days. The longest step, ripen briefly, takes 12–15 days (Regione Piemonte 2015) and runs at up to 4 °C (ONAF (national organisation of cheese tasters)).
| Main step | 12–15 daysReported[pat-sheet][onaf-sheet] | Ripen briefly |
|---|---|---|
| Temperature | up to 4 °CReported[onaf-sheet] | Ripen briefly |
| Acidity | pH 6–6.5Reported[pat-sheet][onaf] | Ripen briefly |
A raw-milk fresh cheese with low acidity (pH 6.0–6.5) and high moisture; the name comes from the soft, yielding paste.
The PAT sheet warns that a raw-milk fresh cheese with little acidity and high moisture could let unwanted microbes grow, relies on milk quality, dairy hygiene and an unbroken cold chain, and suggests pasteurisation even though it is not compulsory.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says that in the past people owned one or two dairy cows, perhaps of the Biunda Varzese-Ottonese breed, now almost gone. The family drank the milk it needed each day and made cheese, often small, from the rest. The historic make differed from today's, with the rennet added at no more than 35 °C and the curd broken after 3 hours. A similar "molana" is made in the Oltrepò Pavese and a "mollana" in the Ligurian Apennines behind Genoa.
