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Cheese from Italy, Emilia-Romagna
A semi-hard cheese of raw cow milk, sometimes mixed with sheep milk, partly skimmed by letting the cream rise. The milk is set with animal rennet at 35 °C for 50 minutes, the curd is broken by hand to rice-grain size and pressed in linen cloths, then dry-salted for 2–3 days on each side. It can be eaten after 2–3 months.
| Raw cow milk, sometimes mixed with sheep milk | Partly skimmed by taking off the cream that rises[pat-sheet][onaf-sheet] |
| Animal rennet (rennet paste in the regional sheet) | [pat-sheet][onaf-sheet] |
| Salt | Dry salt, put on by hand[pat-sheet] |
Total time across the recorded steps: 2.1 months – 3.2 months
What changes: Cream rises on the raw milk and part of it is skimmed off
The milk rests so the cream rises and part of it is taken off.
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 semi-hard cheese of raw cow milk, sometimes mixed with sheep milk, partly skimmed by letting the cream rise. The milk is set with animal rennet at 35 °C for 50 minutes, the curd is broken by hand to rice-grain size and pressed in linen cloths, then dry-salted for 2–3 days on each side. It can be eaten after 2–3 months. Made in 6 steps over 2.1 months – 3.2 months. The longest step, dry and ripen, takes 2–3 months (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 2–3 monthsReported[onaf-sheet] | Dry and ripen |
|---|---|---|
| Temperature | 35 °CReported[pat-sheet][onaf-sheet] | Warm and add rennet |
The milk is part-skimmed by cream rising and the curd is pressed in linen cloths, then dry-salted for days on each side. ONAF calls the cheese itself rather unique among Apennine products. The old family version mixed cow and sheep milk, and could be soaked in white wine and kept under oil until it turned sharp.
The cheese is made from raw milk and ripened 2–3 months. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones, because of Listeria, Salmonella and Shiga-toxin E. coli.
Every number is labelled with how it is known. How this atlas is made
Letters of Cardinal Giulio Alberoni (1664–1752), minister to King Philip V of Spain, wrote asking for robiole that the king called "della Bettola" to be sent. The ingredients for his working lunches came from the duchies of Parma and Piacenza. The cheese was once made for the family and sold only when there was too much, at fairs, markets and inns.
