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Cheese from Italy, Trentino-Alto Adige, Prov. Trento
Raw milk of two milkings, one partly skimmed, is warmed slowly to 35–37 °C, optionally with a milk starter, and set with rennet in 35–45 minutes. The curd is broken to lentil size, semi-cooked at 44–47 °C for 20–30 minutes, moulded in cloths and brined 5–6 days or dry-salted 8–10 days. It ripens from 7 months up to 4 years.
| Raw cow milk of two milkings, one part-skimmed | ONAF says the evening milk is skimmed by letting the cream rise[pat-sheet][onaf-sheet] |
| Milk starter (latteinnesto), optional | [pat-sheet][onaf-sheet] |
| Bovine (calf) rennet | [pat-sheet][onaf-sheet] |
| Salt, as brine or dry | [pat-sheet][onaf-sheet] |
| Starter | optional milk starter (latteinnesto) |
Total time across the recorded steps: 7.2 months – 4 years
What changes: Rennet sets the warmed part-skimmed milk at 35–37 °C in 35–45 minutes
The milk of two milkings, one partly skimmed, goes into the vat; a milk starter can be added while it warms.
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 milk of two milkings, one partly skimmed, is warmed slowly to 35–37 °C, optionally with a milk starter, and set with rennet in 35–45 minutes. The curd is broken to lentil size, semi-cooked at 44–47 °C for 20–30 minutes, moulded in cloths and brined 5–6 days or dry-salted 8–10 days. It ripens from 7 months up to 4 years. Made in 6 steps over 7.2 months – 4 years. The longest step, ripen, takes 7 months – 4 years (Provincia autonoma di Trento 2013) and runs at 12–15 °C (ONAF (national organisation of cheese tasters)).
| Main step | 7 months – 4 yearsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 12–15 °CReported[onaf-sheet] | Ripen |
A long-aged table and grating wheel of Monte Baldo above Lake Garda, ripened 7 months to 4 years. Primo fiore is the same cheese made only from summer milk in the malghe.
Made from raw milk. The curd is semi-cooked at 44–47 °C and the cheese ripens at least 7 months. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses during ageing. The US CDC says people at higher risk of Listeria infection, including pregnant women, people 65 or older and people with weak immunity, should avoid cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
For centuries it was the cheese of the area's 80 malghe. Today village dairies also make it under the name Monte Baldo, while the summer malga cheese is Monte Baldo Primo fiore.
