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Cheese from Italy, Toscana
A very fresh, very wet cow-milk curd from the Tuscan-Romagna Apennines. Pasteurised milk gets a thermophilic lactic culture, a little fine salt and a natural rennet such as fig latex or dried lamb stomach; the soft curd is broken roughly by hand, ladled straight into perforated moulds and chilled overnight at 4 °C. It is delivered the same day or next morning and eaten within a few days.
| Whole cow milk from Apennine farms | [pat-sheet][onaf-sheet] |
| Thermophilic lactic starter culture | [pat-sheet][onaf-sheet] |
| Natural liquid rennet (fig latex or dried lamb stomach) or liquid calf rennet | [pat-sheet][onaf-sheet] |
| Fine salt | Added to the milk before setting, or dry on the fresh curd[pat-sheet][onaf-sheet] |
| Starter | thermophilic lactic cultures |
What changes: Whole cow milk is pasteurised and brought to setting warmth
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 very fresh, very wet cow-milk curd from the Tuscan-Romagna Apennines. Pasteurised milk gets a thermophilic lactic culture, a little fine salt and a natural rennet such as fig latex or dried lamb stomach; the soft curd is broken roughly by hand, ladled straight into perforated moulds and chilled overnight at 4 °C. It is delivered the same day or next morning and eaten within a few days.
| Temperature | 4 °CReported[pat-sheet][onaf-sheet] | Chill overnight |
|---|
A very wet curd that is only broken roughly and moulded at once, so it slumps under its own water and is eaten within days. It can be set with fig latex or dried lamb stomach instead of calf rennet.
The milk is pasteurised and the curd is chilled at 4 °C at once and eaten within a few days.
Every number is labelled with how it is known. How this atlas is made
The Agricoop cooperative at Palazzuolo sul Senio has collected, processed and sold the area's milk and cheese since 1961. The regional sheet links the cheese to milk from farms on the Tuscan-Romagna Apennines.
