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Cheese from Italy, Piemonte
Whole cow milk from two or more milkings, kept at 4 °C, is pasteurised, soured with lactic cultures and set with liquid calf rennet at 38 °C in about 30 minutes. The curd is cut twice to walnut size, moulded, kept warm 2–3 hours and dry-salted once per face. The flat, rindless cheese ripens only about 5 days at 4 °C.
| Whole cow milk from two or more milkings, pasteurised | Every milking is kept at 4 °C until it is used[piemonte-pat][onaf-sheet] |
| Lactic cultures | For a correct souring[piemonte-pat][onaf-sheet] |
| Liquid calf rennet | [piemonte-pat][onaf-sheet] |
| Salt | Dry-salted once on each face[piemonte-pat][onaf-sheet] |
| Starter | lactic cultures |
Total time across the recorded steps: 5.1 days – 5.2 days
What changes: Cold-stored whole cow milk is pasteurised in the vat
The cold-stored whole milk is pasteurised at the start of making.
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 from two or more milkings, kept at 4 °C, is pasteurised, soured with lactic cultures and set with liquid calf rennet at 38 °C in about 30 minutes. The curd is cut twice to walnut size, moulded, kept warm 2–3 hours and dry-salted once per face. The flat, rindless cheese ripens only about 5 days at 4 °C. Made in 6 steps over 5.1 days – 5.2 days. The longest step, ripen cold, takes 5 days (Regione Piemonte 2015) and runs at 4 °C (Regione Piemonte 2015).
| Main step | 5 daysReported[piemonte-pat][onaf-sheet] | Ripen cold |
|---|---|---|
| Temperature | 4 °CReported[piemonte-pat][onaf-sheet] | Ripen cold |
Very thin (1–1.5 cm) and rindless, it ripens only about 5 days in a cold room. It is made from pasteurised cow milk with added lactic cultures.
The milk is held at 4 °C and pasteurised, and the cheese ripens and is kept in cold rooms at 4 °C.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says the cheese seems to be owed to local women who, in a rather remote past, made it a real speciality. The Piemonte sheet notes a 1932 song in praise of the robiola, cited in a Cocconato town guide. The ONAF sheet and a tourism-board page add that the poet Nino Costa wrote verses in Piedmontese in praise of the cheese.
