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Cheese from Italy, Lombardia
Cow milk chilled to 4 °C is skimmed, brought back to a set fat level with cream, pasteurised, soured with lactic cultures and set with calf rennet. The curd is broken to corn-kernel size, semi-cooked and put into four-petal moulds, then brined. It ripens 30–45 days on metal racks.
| Part-skimmed cow milk | Fully skimmed by centrifuge, then given back enough cream for the fat level wanted[lombardia-pat][onaf-sheet] |
| Lactic cultures | [lombardia-pat][onaf-sheet] |
| Calf rennet (liquid) | [lombardia-pat][onaf-sheet] |
| Salt, as brine | [lombardia-pat][onaf-sheet] |
| Starter | selected lactic ferments and white moulds |
Total time across the recorded steps: 30 days – 46 days
What changes: The chilled cow milk is skimmed, given back some cream and pasteurised
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
Cow milk chilled to 4 °C is skimmed, brought back to a set fat level with cream, pasteurised, soured with lactic cultures and set with calf rennet. The curd is broken to corn-kernel size, semi-cooked and put into four-petal moulds, then brined. It ripens 30–45 days on metal racks. Made in 7 steps over 30 days – 46 days. The longest step, ripen on metal racks, takes 30–45 days (Regione Lombardia). Selected lactic ferments and white moulds added to the milk does most of the fermenting.
| Main step | 30–45 daysReported[lombardia-pat][onaf-sheet][camonica2014] | Ripen on metal racks |
|---|---|---|
| Temperature | 4 °CReported[lombardia-pat][onaf-sheet] | Chill, skim and pasteurise |
Its four-petal mould copies the Camunian rose from the valley's rock carvings, now the symbol of Lombardy and the mark of the one dairy that makes it.
The milk is pasteurised, and the cheese ripens in rooms with controlled temperature and humidity.
Every number is labelled with how it is known. How this atlas is made
The rose shape is taken from the rock carvings left by the Camuni, the ancient people of the valley. A 2014 Comunità Montana book calls it a cheese of recent creation, made only in one large cooperative dairy of the valley.
