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Cheese from Italy, Piemonte
Raw whole cow milk, with no added starter, is set with liquid calf rennet at 36 °C for about 60 minutes. The curd is cut twice to rice-grain size, gathered into a mould or straight into a cloth and hung about 24 hours to drain, without pressing. During ripening the rind is coated with rosemary powder, dried garlic, chopped herbs or sifted maize flour and walnuts; it is sold from about two months and can age longer than 6–7 months.
| Raw whole cow milk, freshly milked or well chilled | [pat-sheet] |
| Liquid calf rennet | [pat-sheet] |
| Rind coatings - powdered rosemary, freeze-dried garlic, chopped herbs, or sifted maize flour with walnuts | [pat-sheet] |
| Starter | none added |
Total time across the recorded steps: 2 months
What changes: Liquid calf rennet sets the raw milk at 36 °C in about an hour
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, with no added starter, is set with liquid calf rennet at 36 °C for about 60 minutes. The curd is cut twice to rice-grain size, gathered into a mould or straight into a cloth and hung about 24 hours to drain, without pressing. During ripening the rind is coated with rosemary powder, dried garlic, chopped herbs or sifted maize flour and walnuts; it is sold from about two months and can age longer than 6–7 months. Made in 4 steps over 2 months. The longest step, coat the rind and ripen, takes at least 2 months (Regione Piemonte 2015).
| Main step | at least 2 monthsReported[pat-sheet] | Coat the rind and ripen |
|---|---|---|
| Temperature | 36 °CReported[pat-sheet] | Set with calf rennet |
The curd is drained in hanging cloth without pressing, and one base cheese is given different rind coatings (rosemary, garlic, herbs, maize flour and walnuts). The name means "firecracker", for its burst of flavour. Formaggio.it describes a different method for the Biella cheese, with evening and morning milk left to acidify for 24–36 hours, the fragile curd put in small moulds and eaten after one or two days, or 4–8 cheeses kneaded with garlic, chilli, salt and pepper and left to ripen in a cloth. The two descriptions disagree, and this page follows the regional sheet.
The milk is raw. A 2004 regional study of five lots, cited by the PAT sheet, found microbiological results that did not give a fully positive profile; the sheet lists no special risks beyond normal cheesemaking. The cheese is sold from about two 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
Local tradition places its birth in Zubiena; the sheet suggests the spices and herbs may first have hidden the cheese from raiders. Cited in S. Doglio (1996) and B. Gremmo Zumaglini (1997). Formaggio.it says production was taken up again about 25 years before its text was written, after a long period of abandonment.
