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Cheese from Italy, Liguria
Raw cow milk, the evening milking part-skimmed by creaming for under 12 hours, is set with calf rennet at 32–35 °C for about 2 hours in copper vats. The curd is broken to rice-grain size, gathered in a cloth, crumbled and squeezed by hand, salted and pressed 2–3 days, then dry-salted. It ripens at least two months at cellar temperature, about 15 °C.
| Raw cow milk of Bruna, Cabannina and crossbred cows | Evening milk part-skimmed by creaming for less than 12 hours, mixed with whole morning milk[liguria-pat][onaf-sheet] |
| Calf rennet | ONAF says liquid[liguria-pat][onaf-sheet] |
| Salt | Mixed into the curd before pressing, then rubbed on dry for some days[liguria-pat][onaf-sheet] |
Total time across the recorded steps: 2.1 months
What changes: Cream rises on the evening milk and is skimmed off
The cream that rises is taken off for butter.
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 cow milk, the evening milking part-skimmed by creaming for under 12 hours, is set with calf rennet at 32–35 °C for about 2 hours in copper vats. The curd is broken to rice-grain size, gathered in a cloth, crumbled and squeezed by hand, salted and pressed 2–3 days, then dry-salted. It ripens at least two months at cellar temperature, about 15 °C. Made in 7 steps over 2.1 months. The longest step, ripen in the cellar, takes at least 2 months (Regione Liguria) and runs at 15 °C (Regione Liguria).
| Main step | at least 2 monthsReported[liguria-pat][onaf-sheet] | Ripen in the cellar |
|---|---|---|
| Temperature | 15 °CReported[liguria-pat][onaf-sheet] | Ripen in the cellar |
The curd is crumbled and squeezed by hand in a cloth, then salted before it is pressed for 2–3 days. Regione Liguria says the ricotta made from the whey of this cheese is salted and aged into Sarasso.
Made from raw milk, with no heat treatment (ONAF sheet). It ripens at least two months at about 15 °C. CDC advises people who are pregnant, 65 or older or have a weakened immune system to avoid any cheese made with raw milk.
Every number is labelled with how it is known. How this atlas is made
On the tables of Genoa it was called Formaggio di Chiavari. In the valley, butter was the main fat, so mountain cheeses were made from part-skimmed milk.
