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Cheese from Italy, Piemonte
Raw whole cow milk from one milking is warmed to 36–38 °C and set with calf rennet in 35–40 minutes. The curd is cut in a cross, rested, broken to rice size and semi-cooked to 48 °C with stirring, then pressed up to 12 hours and salted. It ripens at least 4 months at about 8–12 °C.
| Raw whole cow milk of one milking | [pat-sheet][onaf-sheet] |
| Calf rennet, enough to set in 35–40 minutes | [pat-sheet][onaf-sheet] |
| Salt, dry or as brine | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 4 months
What changes: Calf rennet sets the warmed whole milk at 36–38 °C in 35–40 minutes
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 from one milking is warmed to 36–38 °C and set with calf rennet in 35–40 minutes. The curd is cut in a cross, rested, broken to rice size and semi-cooked to 48 °C with stirring, then pressed up to 12 hours and salted. It ripens at least 4 months at about 8–12 °C. Made in 6 steps over 4 months. The longest step, ripen in a cellar, takes at least 4 months (Regione Piemonte 2015) and runs at 8–12 °C (Regione Piemonte 2015).
| Main step | at least 4 monthsReported[pat-sheet][onaf-sheet] | Ripen in a cellar |
|---|---|---|
| Temperature | 8–12 °CReported[pat-sheet][onaf-sheet] | Ripen in a cellar |
One of the few Piedmont cheeses whose curd is really cooked, to 48 °C. It was the summer cheese of farmers who stayed in the valley while others went up to the alpine pastures.
Made from raw milk. The curd is cooked to 48 °C and the cheese ripens at least 4 months. The regional sheet says the process has no risks beyond those of normal cheese-making, but it reports no tests. 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
The sheet records sales in the villages of the upper Val Pellice since the mid-19th century.
