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Cheese from Italy, Lombardia
Nostrano grasso is a full-fat, semi-cooked cow cheese of the Lombard mountains, also made on alpine pastures. Whole raw or pasteurised milk is set with powdered calf rennet at 37–38 °C, the curd is broken to hazelnut size while it is heated to 44 °C, and the wheels are pressed with weights and salted. They ripen at least 6 months.
| Whole cow milk, raw or pasteurised | [pat-sheet][onaf-sheet] |
| Lactic starter cultures (with pasteurised milk) | [pat-sheet][onaf-sheet] |
| Powdered calf rennet | [pat-sheet][onaf-sheet] |
| Salt, dry or as brine | [pat-sheet][onaf-sheet] |
| Starter | lactic cultures (with pasteurised milk) |
Total time across the recorded steps: 6 months
What changes: Lactic cultures and powdered calf rennet go into the milk at 37–38 °C
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
Nostrano grasso is a full-fat, semi-cooked cow cheese of the Lombard mountains, also made on alpine pastures. Whole raw or pasteurised milk is set with powdered calf rennet at 37–38 °C, the curd is broken to hazelnut size while it is heated to 44 °C, and the wheels are pressed with weights and salted. They ripen at least 6 months. Made in 6 steps over 6 months. The longest step, ripen, takes at least 6 months (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | at least 6 monthsReported[onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 37–38 °CReported[pat-sheet][onaf-sheet] | Warm the milk, add starter and rennet |
The full-fat member of the Lombard 'nostrano' cheeses, made from whole milk and semi-cooked at 44 °C. The regional sheet says the name was coined by a dairy to set it apart from other nostrani.
The milk may be raw or pasteurised; the regional sheet notes that ripening helps make the cheese safe, and ONAF gives at least 6 months.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the name 'Nostrano grasso' was made up by the dairy to tell it apart from the other nostrani on the market. It is also called 'Nostrano conca'.
