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Cheese from Italy, Piedmont
Ossolano is a semi-cooked pressed cow cheese from the Ossola valleys of northern Piedmont. Whole raw or pasteurised milk is set with bovine rennet at 36–39 °C, the curd is cut to maize-grain size and heated to 42–45 °C, then pressed for up to 12 hours in bands printed with the name. It ripens at least 60 days at 5–14 °C.
| Whole cow milk | From 2 to 4 consecutive milkings (Ossolano d'Alpe 1 to 2); raw or pasteurised[onaf-sheet][eu-single-doc] |
| Starters of local lactic bacteria | Optional; the sheet allows starters obtained by selecting native lactic bacteria[onaf-sheet] |
| Bovine rennet | Bovine rennet permitted by current law[onaf-sheet] |
| Salt | Dry or as brine[onaf-sheet] |
| Starter | optional starters selected from native lactic bacteria |
Total time across the recorded steps: 2 months
What changes: Starting material: whole cow milk from two to four milkings, raw or pasteurised
Ossolano uses 2 to 4 consecutive milkings; Ossolano d'Alpe uses 1 to 2, made on alpine pastures at 1400 m or higher from June to September. Grass and fodder from the area make up at least 60% of the cows' dry-matter feed (90% for d'Alpe), with cereal and legume concentrates under 40% (10% for d'Alpe).
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
Ossolano is a semi-cooked pressed cow cheese from the Ossola valleys of northern Piedmont. Whole raw or pasteurised milk is set with bovine rennet at 36–39 °C, the curd is cut to maize-grain size and heated to 42–45 °C, then pressed for up to 12 hours in bands printed with the name. It ripens at least 60 days at 5–14 °C. Made in 7 steps over 2 months. The longest step, ripen, takes at least 2 months (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 5–14 °C (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | at least 2 monthsSet[onaf-sheet][eu-single-doc] | Ripen |
|---|---|---|
| Temperature | 5–14 °CSet[onaf-sheet] | Ripen |
Ossolano is semi-cooked at 42–45 °C and pressed, a method the specification links to the cold mountain climate, where heating helps the whey drain. Ossolano d'Alpe is made only on high summer pastures.
The PDO allows raw milk. ANSES names Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli as the risks of raw-milk cheeses and advises pregnant women, young children, people over 65 and people with weak immunity not to eat them, except cooked pressed cheeses such as Gruyère; do not assume a semi-cooked cheese like this one qualifies.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet cites a parchment of 12 July 1006 in which Bishop Pietro of Novara leased land to a tenant for a yearly delivery of 100 pounds of cheese. Later documents show cheese paid as tax or tithe. The specification credits the Walser settlers, who came from Switzerland, with the semi-cooking step that drains whey in the cold climate. Regulation (EU) 2017/1788 registered the name as a PDO.
