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Cheese from Italy, Piemonte
Murianengo, or Moncenisio, is a 'double-curd' blue cow cheese from the Valle Susa. The curd of one day is kept in a cloth overnight and mixed half and half with the next day's curd in the mould. After dry salting, the wheels are pierced at 20–30 days so the blue Penicillium moulds can grow, and they ripen about 3 to 5 months.
| Whole cow milk | In the past small amounts of goat and sheep milk were probably added[pat-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Salt, for dry salting | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 3 months – 5.1 months
What changes: Liquid calf rennet sets the whole milk at 30–35 °C in 30–60 minutes
Output: set curd.
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
Murianengo, or Moncenisio, is a 'double-curd' blue cow cheese from the Valle Susa. The curd of one day is kept in a cloth overnight and mixed half and half with the next day's curd in the mould. After dry salting, the wheels are pierced at 20–30 days so the blue Penicillium moulds can grow, and they ripen about 3 to 5 months. Made in 7 steps over 3 months – 5.1 months. The longest step, ripen in a cool, damp room, takes 3–5 months (Regione Piemonte 2015). Blue-green moulds of the genus Penicillium, which vein the paste does most of the fermenting.
| Main step | 3–5 monthsReported[pat-sheet][onaf-sheet] | Ripen in a cool, damp room |
|---|---|---|
| Temperature | 30–35 °CReported[pat-sheet][onaf-sheet] | Set the milk with calf rennet |
Murianengo is a two-day 'double-curd' blue. Half the curd is a day old and soured in a cloth, and the wheels must be pierced or the veins barely form. ONAF likens its taste to something between natural Gorgonzola and Castelmagno.
The milk is raw (ONAF sheet). The regional sheet sees no hazards beyond normal cheesemaking apart from checking how the milk is creamed, and the wheels ripen for 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 that Listeria may grow in some cheeses during ageing.
Every number is labelled with how it is known. How this atlas is made
The cheese is said to come from the Val Moriana (Maurienne) in Savoy, across the Moncenisio pass. A ducal tax letter printed in Turin in 1627, kept in the State Archive of Turin, lists fresh and 'first-time' Murianenghi among the cheeses sold at the Turin market.
