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Cheese from Italy, Trentino-Alto Adige, Prov. Bolzano
Local cow milk, skimmed to 3.0–4.0% fat and pasteurised, is set with lactic cultures and rennet at 35–37 °C. The curd is cut, sometimes washed with hot water, only semi-cooked at 39–40 °C when it will ripen longer, moulded without pressing and brined. The wheels ripen 20–100 days while the rind is washed every two days with water, salt and sometimes Brevibacterium linens and yeasts.
| Local cow milk, skimmed to 3.0–4.0% fat and pasteurised | [pat-sheet] |
| Lactic acid bacteria (starter cultures) | [pat-sheet] |
| Calf rennet, liquid or powder | [pat-sheet][onaf-sheet] |
| Salt, as brine | [pat-sheet] |
| Brevibacterium linens and yeasts for the rind | [pat-sheet] |
| Polymer coating (optional) | [pat-sheet] |
| Starter | lactic starter cultures; Brevibacterium linens and yeasts on the rind |
Total time across the recorded steps: 20 days – 3.3 months
What changes: The skimmed mountain milk is pasteurised
The milk is pasteurised; the sheets give no time or temperature.
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
Local cow milk, skimmed to 3.0–4.0% fat and pasteurised, is set with lactic cultures and rennet at 35–37 °C. The curd is cut, sometimes washed with hot water, only semi-cooked at 39–40 °C when it will ripen longer, moulded without pressing and brined. The wheels ripen 20–100 days while the rind is washed every two days with water, salt and sometimes Brevibacterium linens and yeasts. Made in 7 steps over 20 days – 3.3 months. The longest step, ripen with a washed rind, takes 20 days – 3.3 months (Autonomous Province of Bolzano). Brevibacterium linens and Yeasts on the rind do most of the fermenting.
| Main step | 20 days – 3.3 monthsReported[pat-sheet][onaf-sheet] | Ripen with a washed rind |
|---|---|---|
| Temperature | 35–37 °CReported[onaf-sheet] | Add cultures and rennet |
A small 2–3 kg wheel, named after nearby Val Badia but made in Val Pusteria, that ripens from 20 days. The curd may be washed with hot water and is only semi-cooked when the cheese will age longer; the soft paste tastes of butter and sour cream.
The milk is pasteurised and the wheels ripen at least 20 days in cool, humid rooms. The provincial form asks for no hygiene exemption.
Every number is labelled with how it is known. How this atlas is made
The provincial form ties it to a long run of cheesemaking in Val Pusteria, especially at the Brunico dairy. It entered the national PAT list in its 21st update, in March 2021.
