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Cheese from Italy, Lombardia
Nostrano semigrasso is a part-skimmed, semi-cooked cow cheese made only on Lombard alpine pastures in summer. Milk is warmed to 37–38 °C with lactic cultures and powdered calf rennet, the curd is broken to rice-grain size while it is heated to 46 °C, and the wheels are pressed and brined. The sheets give 10–16 months of ripening.
| Cow milk, part-skimmed, raw or pasteurised | The evening milking is skimmed by letting the cream rise and mixed with the whole morning milking[pat-sheet][onaf-sheet] |
| Lactic starter cultures | [pat-sheet][onaf-sheet] |
| Powdered calf rennet | [pat-sheet][onaf-sheet] |
| Salt (brine) | [pat-sheet][onaf-sheet] |
| Starter | lactic cultures |
Total time across the recorded steps: 10 months – 16 months
What changes: Cream rises off the evening milk, which is then mixed with whole morning milk
The evening milk is skimmed by creaming and mixed with the whole morning 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
Nostrano semigrasso is a part-skimmed, semi-cooked cow cheese made only on Lombard alpine pastures in summer. Milk is warmed to 37–38 °C with lactic cultures and powdered calf rennet, the curd is broken to rice-grain size while it is heated to 46 °C, and the wheels are pressed and brined. The sheets give 10–16 months of ripening. Made in 6 steps over 10 months – 16 months. The longest step, ripen, takes 10–16 months (Regione Lombardia).
| Main step | 10–16 monthsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 37–38 °CReported[pat-sheet][onaf-sheet] | Warm the milk, add starter and rennet |
The part-skimmed counterpart of Nostrano grasso. It is made only on summer pastures, with rice-size curd semi-cooked hotter, at 46 °C, and a much longer ripening, 10–16 months.
The milk may be raw or pasteurised; the regional sheet recommends 10–16 months of ripening for the safety of the cheese.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the name was made up by the dairy to tell it apart from the other nostrani on the market; it is also known as Nostrano Val Sabbia.
