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Cheese from Italy, Liguria
Raw sheep milk, sometimes with a little goat milk, is stirred and set with liquid calf rennet, and the uncut curd drains in sieves. It is put in moulds, salted dry by hand and kept a few days in small airy rooms; about 4–6 days pass between forming and sale.
| Raw whole sheep milk, sometimes with a small share of goat milk | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Salt, rubbed on dry by hand | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 4 days – 6 days
What changes: Liquid calf rennet sets the stirred raw sheep milk into a solid mass
The milk is stirred slowly to even out its temperature and liquid calf rennet is added.
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
Raw sheep milk, sometimes with a little goat milk, is stirred and set with liquid calf rennet, and the uncut curd drains in sieves. It is put in moulds, salted dry by hand and kept a few days in small airy rooms; about 4–6 days pass between forming and sale. Made in 4 steps over 4 days – 6 days. The longest step, mature briefly, takes 4–6 days (Regione Liguria (agriligurianet)).
| Main step | 4–6 daysReported[pat-sheet][onaf-sheet] | Mature briefly |
|---|
One of the oldest Ligurian sheep cheeses. The curd is never cut, only drained in sieves, and the cheese is sold after about 4–6 days.
Made from raw milk and sold after about 4–6 days, so it is not aged. The US FDA says even 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 regional sheet notes that Pantaleone da Confienza, physician to the House of Savoy, ranked the robiole of the Del Carretto mountain lands, the Val Bormida, among the best in his treatise on dairy foods. Milk could not be sold fresh, so cheeses, robiola the most typical, were part of the winter food store.
