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Cheese from Italy, Lombardia
Raw milk mostly from Brown Swiss cows rests 10 to 48 hours so the cream rises, and the part-skimmed milk is set with calf rennet in a copper vat at 35–40 °C. Saffron goes in, the rice-size curd is cooked to 47–52 °C, moulded and salted for 5 to 20 days. The extra-hard wheel ripens at least 12 months, and from the third month its rind is scraped and rubbed with linseed oil.
| Raw milk from at most four consecutive milkings, at least 90% from Brown Swiss (Bruna) cows | The cows eat mostly grass or hay from the valley; maize silage is not allowed[nv-disciplinare] |
| Natural culture made by incubating milk, or the cooked whey from the end of cheesemakingUp to 2% of the milk in the vat | From the dairy's own work of the previous three days at most[nv-disciplinare] |
| Calf or young-bovine rennet, at least 70% chymosin with a strength of at least 1:10,000 | [nv-disciplinare] |
| Saffron0.05–0.2 g per 100 kg of milk | [nv-disciplinare] |
| Salt, dry or as brine | [nv-disciplinare] |
| Linseed oil, for the rind during ripening | [nv-disciplinare] |
| Starter | natural milk or whey culture from the dairy's own recent work (optional, up to 2%) |
Total time across the recorded steps: 12 months – 13 months
What changes: Cream rises on the resting raw milk and part of it is skimmed off
Cream rises on its own and is taken off; milk from the last milking may be used whole.
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 milk mostly from Brown Swiss cows rests 10 to 48 hours so the cream rises, and the part-skimmed milk is set with calf rennet in a copper vat at 35–40 °C. Saffron goes in, the rice-size curd is cooked to 47–52 °C, moulded and salted for 5 to 20 days. The extra-hard wheel ripens at least 12 months, and from the third month its rind is scraped and rubbed with linseed oil. Made in 6 steps over 12 months – 13 months. The longest step, ripen, scrape and oil, takes at least 12 months (Ministero delle politiche agricole 2021) and runs at 2–7 °C (ONAF (national organisation of cheese tasters)).
| Main step | at least 12 monthsSet[nv-disciplinare] | Ripen, scrape and oil |
|---|---|---|
| Temperature | 2–7 °CReported[onaf-sheet] | Ripen, scrape and oil |
A part-skimmed raw-milk grana-style cheese from small valley farms. Saffron goes into the vat and the rind is rubbed with linseed oil; the curd is cooked at 47–52 °C.
The milk stays raw. The cheese ripens at least 12 months, and the specification limits moisture to 36%.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet traces the cheese to the late 1400s and cites records from 1566 (A. Gallo) to 1933 of Brown cows, summer alpine grazing and cooked cheeses of up to 20 kg in the valley. The name comes from the dialect word nostrà, "made here".
