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Cheese from Italy, Lombardia
Motelì is a fresh goat cheese from the Val Camonica, made from whole milk of the Bionda dell'Adamello goat. The milk is first heated to about 93 °C so its whey proteins stay in the curd, as in a cacioricotta, then cooled and set with calf rennet. The cheeses are dry-salted in their moulds and ripen 3–15 days at 15–18 °C.
| Whole goat milk of the Bionda dell'Adamello breed, used just after milking | [pat-sheet][onaf-sheet] |
| Calf rennet, liquid or powder | [pat-sheet][onaf-sheet] |
| Fine salt | [pat-sheet][onaf-sheet] |
| Herbs or spices (optional) | Applied to the surface for the flavoured version[onaf-sheet] |
Total time across the recorded steps: 3 days – 15 days
What changes: The fresh goat milk is heated to about 93 °C and its whey proteins clump
Output: hot milk with its whey proteins precipitated.
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
Motelì is a fresh goat cheese from the Val Camonica, made from whole milk of the Bionda dell'Adamello goat. The milk is first heated to about 93 °C so its whey proteins stay in the curd, as in a cacioricotta, then cooled and set with calf rennet. The cheeses are dry-salted in their moulds and ripen 3–15 days at 15–18 °C. Made in 6 steps over 3 days – 15 days. The longest step, ripen briefly, takes 3–15 days (Regione Lombardia) and runs at 15–18 °C (Regione Lombardia).
| Main step | 3–15 daysReported[pat-sheet][onaf-sheet] | Ripen briefly |
|---|---|---|
| Temperature | 15–18 °CReported[pat-sheet][onaf-sheet] | Ripen briefly |
Like a cacioricotta, the milk is heated to about 93 °C before the rennet goes in, so the whey proteins stay in the curd. It is made only from the milk of the local Bionda dell'Adamello goat.
The milk is heated to about 93 °C before the curd is made; the cheese is eaten fresh after 3–15 days.
Hazards the sources name: Escherichia coli O157:H7, which survived manufacture and 90 days of ripening when goat milk was deliberately contaminated for a cacioricotta goat cheese (a related goat cheese; a laboratory challenge test, not found in Motelì).
Every number is labelled with how it is known. How this atlas is made
The Bionda dell'Adamello goat, the source of the milk, is a local breed of the Val Camonica now listed as at risk of extinction. The sheet says the valley's rock carvings of the farm life of the ancient Camunians suggest that the cheesemaking techniques, if not born there, were refined among these mountains.
