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Cheese from Italy, Liguria
A tart, spoonable cow-milk curd from the Genoa hinterland, between yogurt and ricotta. Milk is left about two days to sour on its own, then part of it is warmed to 40–50 °C with a little calf rennet and mixed back in; after about 4 hours the soft curd is broken coarsely and spooned into tubs, unsalted. It keeps only a few days at 2–4 °C and goes into Ligurian pies and the focaccia of Recco.
| Fresh whole cow milk2 litres | [pat-sheet][onaf-sheet] |
| Calf rennet5 grams | [pat-sheet][onaf-sheet] |
| Lactic cultures (optional) | [onaf-sheet] |
| Starter | spontaneous souring of the milk; lactic cultures may be added |
Total time across the recorded steps: 2.2 days
What changes: Left two days at room temperature, the milk sours and begins to set
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
A tart, spoonable cow-milk curd from the Genoa hinterland, between yogurt and ricotta. Milk is left about two days to sour on its own, then part of it is warmed to 40–50 °C with a little calf rennet and mixed back in; after about 4 hours the soft curd is broken coarsely and spooned into tubs, unsalted. It keeps only a few days at 2–4 °C and goes into Ligurian pies and the focaccia of Recco. Made in 5 steps over 2.2 days. The longest step, leave the milk to sour, takes 2 days (Regione Liguria (agriligurianet)). Lactic acid bacteria that sour the milk during the 48-hour rest does most of the fermenting.
| Main step | 2 daysReported[pat-sheet][onaf-sheet] | Leave the milk to sour |
|---|---|---|
| Temperature | 40–50 °CReported[pat-sheet][onaf-sheet] | Warm part of the milk with rennet |
Set twice, first by two days of souring and then with a little rennet in warmed milk, and never salted. It is very perishable, so it is hard to find outside Liguria; crescenza or stracchino often stand in for it.
Very perishable; the ONAF sheet says to keep it only a few days at 2–4 °C. The ONAF description gives pasteurised milk. The home recipe on the ONAF sheet leaves 2 litres of fresh milk at room temperature for 48 hours and warms only a quarter of it (half a litre, to 40–50 °C), so it has no pasteurising step. CDC says foods made from raw milk can carry E. coli, Listeria and Salmonella, and advises choosing pasteurised milk. CDC's general advice is never to leave perishable food out for more than 2 hours; this recipe leaves the milk out for 48.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet cites a 1413 law of the Republic of Genoa listing prescinsêua and giuncata among the few gifts Genoese could give the Doge. Shepherds of the upper Aveto valley who wintered lower down supplied it to the restaurateurs of Recco and Camogli.
