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Cheese from Italy, Lombardia
Fresh raw whole cow milk is set with calf rennet, and the curd is broken to hazelnut size and put into square Taleggio moulds lined with cloth. It is dry-salted twice at 5–6 °C, then rubbed with salt water for 15–20 days, cut into four and ripened at least 30 days in caves. It ripens from the rind inwards and is creamy and yellowish under the rind.
| Raw whole cow milk, freshly milked | [lombardia-pat][onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Salt | Dry salt, then salt water rubbed on the rind[lombardia-pat][onaf-sheet] |
Total time across the recorded steps: 46 days – 2.7 months
What changes: Calf rennet goes into the fresh raw milk and sets it at 35 °C
The milk is worked straight after milking. Output: curd.
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
Fresh raw whole cow milk is set with calf rennet, and the curd is broken to hazelnut size and put into square Taleggio moulds lined with cloth. It is dry-salted twice at 5–6 °C, then rubbed with salt water for 15–20 days, cut into four and ripened at least 30 days in caves. It ripens from the rind inwards and is creamy and yellowish under the rind. Made in 6 steps over 46 days – 2.7 months. The longest step, ripen in caves, takes 30 days – 2 months (Regione Lombardia). Oospora crustacea, a fungus on the rind encouraged by rubbing with salt water; it colours the rind yellow-red does most of the fermenting.
| Main step | 30 days – 2 monthsReported[lombardia-pat][onaf-sheet] | Ripen in caves |
|---|---|---|
| Temperature | 35 °CReported[onaf-sheet] | Set the fresh milk with rennet |
A Taleggio-type cheese from raw milk worked straight after milking. It is rubbed with salt water for 15–20 days, cut from a larger block into four, and ripened in Valsassina caves.
Made from raw milk and eaten after about 30 days. Salting is done at 5–6 °C and the cheese ripens in cold caves or cellars. 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
Regione Lombardia gives two origins for the name robiola, the Latin rubere, to redden, for the rind of very ripe cheeses, and the town of Robbio Lomellina, which claims it. It says the cheese began as a rather humble one and has since been much revalued. Introbio is the centre of production.
