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Cheese from Italy, Piemonte
Whole cow milk, raw or pasteurised, must have started to sour before rennet goes in, and is set at about 30–37 °C for about an hour. The hazelnut-size curd goes straight into moulds and stays at room temperature until its acidity falls below pH 4.8. It is dry-salted the next day and ripens only 3–4 days at 5–8 °C.
| Whole cow milk, raw or pasteurised | [pat-sheet] |
| Calf rennet | [onaf] |
| Salt, applied dry | [pat-sheet] |
| Starter | the milk must have started to acidify before the rennet goes in |
Total time across the recorded steps: 4 days – 5.1 days
What changes: Whole cow milk is left to start souring before rennet goes in
The sheet requires that acidification is under way before the rennet goes in.
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, must have started to sour before rennet goes in, and is set at about 30–37 °C for about an hour. The hazelnut-size curd goes straight into moulds and stays at room temperature until its acidity falls below pH 4.8. It is dry-salted the next day and ripens only 3–4 days at 5–8 °C. Made in 6 steps over 4 days – 5.1 days. The longest step, ripen briefly, takes 3–4 days (Regione Piemonte 2015) and runs at 5–8 °C (Regione Piemonte 2015).
| Main step | 3–4 daysReported[pat-sheet] | Ripen briefly |
|---|---|---|
| Temperature | 5–8 °CReported[pat-sheet] | Ripen briefly |
| Acidity | pH up to 4.8Reported[pat-sheet] | Mould and rest at room temperature (stufatura) |
A soft cow robiola whose milk must start souring before the rennet, and whose curd rests at room temperature in the mould until it is below pH 4.8, then ripens only 3–4 days. Older ones were once kept in oil.
The curd is soured below pH 4.8 and the cheese ripens at 5–8 °C. These are the regional sheet's making steps, not safety limits. It can be made from raw or pasteurised milk, and it ripens only 3–4 days. The CDC says raw-milk products can expose people to germs such as Listeria, E. coli, Brucella and Salmonella, and advises choosing pasteurised milk and dairy products. ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté, which covers the raw-milk version of this cheese.
Hazards the sources name: Bacillus cereus (in a study of fresh and short-ripened pasteurised-milk cheeses sold in Italy, found in 2 of 8 robiola cheeses, all positives from cow milk, at 1.00–2.26 log CFU/g; those robiola were not stated to be Robiola d'Alba).
Every number is labelled with how it is known. How this atlas is made
The regional sheet records that older, longer-ripened robiole were traditionally cut into cubes and kept under oil in jars, sometimes with a bay leaf or chilli, and that flavoured versions are a recent habit.
