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Cheese from Italy, Piemonte
Raw whole cow milk mixed with sheep or goat milk is set with animal rennet at 35–37 °C in 35–40 minutes. The curd is cut twice, rested under the whey, then put into round moulds of three sizes and kept warm at 22–25 °C for 12–24 hours. After salting and a wash, 3 to 5 rounds of shrinking size are stacked into a tiered 'castellino' that ripens from 5 days to several weeks.
| Raw whole cow milk of two or more milkings | ONAF gives about 75% cow milk; 60–75% in the Slow Food Presidium[pat-sheet][onaf-sheet] |
| Raw whole sheep or goat milk | ONAF gives up to 25% of each; 25–40% sheep milk only in the Presidium[pat-sheet][onaf-sheet] |
| Animal rennet, enough to set the milk in about 35–40 minutes | [pat-sheet] |
| Salt, dry or as brine | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 5.5 days – 6 days
What changes: Raw cow milk and sheep or goat milk from several milkings go into the vat
Raw whole milk of two or more milkings, cow with sheep or goat.
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 mixed with sheep or goat milk is set with animal rennet at 35–37 °C in 35–40 minutes. The curd is cut twice, rested under the whey, then put into round moulds of three sizes and kept warm at 22–25 °C for 12–24 hours. After salting and a wash, 3 to 5 rounds of shrinking size are stacked into a tiered 'castellino' that ripens from 5 days to several weeks. Made in 6 steps over 5.5 days – 6 days. The longest step, ripen and wash, takes at least 5 days (Regione Piemonte 2015) and runs at 12–17 °C (Regione Piemonte 2015).
| Main step | at least 5 daysReported[pat-sheet][onaf-sheet] | Ripen and wash |
|---|---|---|
| Temperature | 12–17 °CReported[pat-sheet][onaf-sheet] | Ripen and wash |
Its tiered 'wedding cake' shape of stacked rounds is unique; one idea is that stacking kept small cheeses from drying out, another that it saved cellar space. It mixes cow milk with sheep or goat milk, and the tiers are washed while they ripen.
Made from raw milk and sold after as little as 5–6 days. The regional sheet finds no hazards beyond normal cheesemaking. ANSES advises pregnant women, people over 65, young children and people with weak immunity not to eat raw-milk cheese.
Every number is labelled with how it is known. How this atlas is made
The first records date from the Middle Ages, and the cheese was once known around Genoa, Alessandria and Pavia. ONAF says making stopped after the Second World War; in 1999 a Slow Food member traced the last cheesemaker who knew the method, and the cheese came back as a niche product.
