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Cheese from Italy, Trentino-Alto Adige, upper Val di Non
Monteson is a semi-hard cow cheese from the upper Val di Non. Skimmed evening milk and whole morning milk are set with kid rennet at 31 °C, cut to maize-grain size and semi-cooked at 42 °C. The cheeses are drained in baskets, brined for 2 days and ripened 30–60 days at about 15 °C.
| Cow milk from Brown Swiss and Friesian cows fed hay or pasture, no silage | The evening milking is skimmed by letting the cream rise and mixed in the vat with the whole morning milking[pat-sheet][onaf-sheet] |
| Natural starter (optional) | May be added while the milk is warmed[pat-sheet][onaf-sheet] |
| Kid rennet | [pat-sheet][onaf-sheet] |
| Salt (brine) | [pat-sheet] |
| Starter | optional natural starter |
Total time across the recorded steps: 32 days – 2 months
What changes: Skimmed evening milk and whole morning milk are mixed in the vat
The evening milk is skimmed by natural creaming; both milkings go into the vat in the morning. Output: part-skimmed milk.
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
Monteson is a semi-hard cow cheese from the upper Val di Non. Skimmed evening milk and whole morning milk are set with kid rennet at 31 °C, cut to maize-grain size and semi-cooked at 42 °C. The cheeses are drained in baskets, brined for 2 days and ripened 30–60 days at about 15 °C. Made in 7 steps over 32 days – 2 months. The longest step, ripen, takes 30 days – 2 months (Provincia Autonoma di Trento 2013) and runs at 15 °C (Provincia Autonoma di Trento 2013). Lactobacillus, Pediococcus, Lactococcus and Enterococcus, named as the most abundant genera of endogenous milk flora in 2-month-ripened raw-milk cheeses from Trentino malghe does most of the fermenting.
| Main step | 30 days – 2 monthsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 15 °CReported[pat-sheet][onaf-sheet] | Ripen |
Monteson is set with kid rennet, not calf rennet, and semi-cooked at 42 °C. Its name comes from the long summer haymaking stays in the mountains, when cheese was made on the spot with goat stomachs as rennet.
The provincial sheet records no heat treatment of the milk, and the cheese is ripened 30–60 days. Raw-milk cheese can carry Listeria, Salmonella and Shiga-toxin E. coli. ANSES, the French food-safety agency, advises pregnant women, young children, people over 65 and people with weak immunity not to eat it, except cooked pressed kinds such as Gruyère; this curd is only semi-cooked. Cutting off the rind does not remove the risk.
Hazards the sources name: Coagulase-positive staphylococci developed in curd, not exceeding 6 log CFU/g in the four Trentino malghe (a related semi-cooked malga cheese) and reaching almost 5 log CFU/g in the two that used no starter, but were not detectable in the 2-month cheeses; Listeria monocytogenes and Salmonella were not found there.
Every number is labelled with how it is known. How this atlas is made
Older people recall that during haymaking families stayed in the mountains for 10–15 days at a time and made cheese on the spot, using goat stomachs as rennet. This stay was called 'monteson'. An old text found in the loft of the old Castelfondo dairy records the custom.
