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Cheese from Italy, Lombardia
Whole cow milk, raw or pasteurised at 78 °C, is soured with selected lactic cultures and set with calf rennet, at 35 °C for raw milk or about 40 °C for pasteurised. The curd is broken small, drained in moulds on wooden mats that leave ridges, turned, dry-salted by hand and ripened 10–20 days, either soft and rindless or with a thin reddening rind.
| Whole cow milk, raw or pasteurised | ONAF says it is chilled 12 hours at 4 °C first[lombardia-pat][onaf-sheet] |
| Selected lactic cultures | ONAF names a milk starter of Streptococcus thermophilus and Lactobacillus bulgaricus grown 3 hours in milk thermised at 60 °C[lombardia-pat][onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Salt | Rubbed on by hand, one cheese at a time[lombardia-pat][onaf-sheet] |
| Starter | selected lactic cultures; ONAF names a milk starter of S. thermophilus and L. bulgaricus |
Total time across the recorded steps: 12 days – 22 days
What changes: The whole cow milk is pasteurised at 78 °C, or used raw
Raw milk is also used. ONAF says the milk is first chilled 12 hours at 4 °C.
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
Whole cow milk, raw or pasteurised at 78 °C, is soured with selected lactic cultures and set with calf rennet, at 35 °C for raw milk or about 40 °C for pasteurised. The curd is broken small, drained in moulds on wooden mats that leave ridges, turned, dry-salted by hand and ripened 10–20 days, either soft and rindless or with a thin reddening rind. Made in 6 steps over 12 days – 22 days. The longest step, ripen, takes 10–20 days (Regione Lombardia) and runs at 4–8 °C (ONAF (national organisation of cheese tasters)). Streptococcus thermophilus and Lactobacillus bulgaricus does most of the fermenting.
| Main step | 10–20 daysReported[lombardia-pat][onaf-sheet][onaf-page] | Ripen |
|---|---|---|
| Temperature | 4–8 °CReported[onaf-sheet] | Ripen |
A short-ripened robiola made from raw or pasteurised milk and stoved on wooden mats, which print its ridges. In Franciacorta it is called strachì bianc to set it apart from the "green" one, gorgonzola.
Pasteurised milk is heated to 78 °C. Raw milk is also allowed. The cheese ripens only 10–20 days, at 8 °C for 2 days and then at 4 °C (ONAF). The US FDA says ageing raw-milk cheese for 60 days may not remove E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses while they age. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The sheets say the Jacini agrarian inquiry of 1877–1885 already tells of it and of its very old methods. It was once made at home with the milk farm workers received as part of their wage, which is why the milk was left to pre-mature for a long time until there was enough for a cheese. The ONAF sheet adds that it is said to be very old, perhaps going back to the Celts and known to the Romans, and that the name robiola is traced either to the Latin rubere (to redden, like the rind of ripe cheeses) or to the town of Robbio Lomellina in Pavia province.
