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Cheese from Italy, Trentino-Alto Adige, Prov. Bolzano
Local cow milk, skimmed to 2.0–3% 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 20–80 days, first cold with the rind washed every two days with Brevibacterium linens and yeasts, then warm so that large eyes open.
| Local cow milk, skimmed to 2.0–3% 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] |
| Starter | lactic starter cultures; Brevibacterium linens and yeasts on the rind |
Total time across the recorded steps: 20 days – 2.6 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 2.0–3% 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 20–80 days, first cold with the rind washed every two days with Brevibacterium linens and yeasts, then warm so that large eyes open. Made in 8 steps over 20 days – 2.6 months. The longest step, ripen cold with a washed rind, takes 20 days – 2.6 months (Autonomous Province of Bolzano). Lactic acid bacteria and Brevibacterium linens do most of the fermenting.
| Main step | 20 days – 2.6 monthsReported[pat-sheet][onaf-sheet] | Ripen cold with a washed rind |
|---|---|---|
| Temperature | 35–37 °CReported[onaf-sheet] | Add cultures and rennet |
The only one of these South Tyrol slicing cheeses ripened in two phases. A cold phase with a washed rind is followed by a warm phase that opens cherry-size eyes. Its milk is skimmed further, to 2.0–3% fat, and the large 8–9 kg wheel tastes sweet and nutty.
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.
