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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, optionally semi-cooked at 39–40 °C, moulded without pressing and brined. The wheels ripen 30–100 days while the rind is washed every two days with water, salt and, where used, 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] |
| Rennet (the ONAF technical sheet names goat rennet; its cheese page lists calf) | [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: 30 days – 3.3 months
What changes: The skimmed mountain milk is pasteurised
The milk is 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
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, optionally semi-cooked at 39–40 °C, moulded without pressing and brined. The wheels ripen 30–100 days while the rind is washed every two days with water, salt and, where used, Brevibacterium linens and yeasts. Made in 7 steps over 30 days – 3.3 months. The longest step, ripen with a washed rind, takes 30 days – 3.3 months (Autonomous Province of Bolzano). Lactic acid bacteria and Brevibacterium linens do most of the fermenting.
| Main step | 30 days – 3.3 monthsReported[pat-sheet][onaf-sheet] | Ripen with a washed rind |
|---|---|---|
| Temperature | 35–37 °CReported[onaf-sheet] | Add cultures and rennet |
A 2–3 kg wheel made around the Ortles, the highest mountain in South Tyrol. Its curd may be semi-cooked, the rind is waxy and light brown, and the taste is nutty and savoury.
The milk is pasteurised and the wheels ripen at least 30 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 South Tyrol, especially on mountain farms. It entered the national PAT list in its 21st update, in March 2021.
