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Cheese from Italy, Lombardia
Raw cow milk rests 48 hours in a wide basin so the cream rises, and it is skimmed heavily by hand. The lean milk is set with rennet at 35–36 °C, broken by hand, pressed by hand in cloth-lined hoops and dry-salted for 2 days. The wheels ripen more than 4 months, up to 18, in natural caves (crotti) or underground cellars.
| Raw cow milk, heavily skimmed by hand after resting | [pat-sheet][onaf-sheet] |
| Rennet (ONAF gives liquid calf rennet) | [pat-sheet][onaf-sheet] |
| Salt, rubbed on by hand | [pat-sheet] |
Total time across the recorded steps: 4.1 months – 18 months
What changes: Cream rises on the resting milk and is skimmed off by hand
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 rests 48 hours in a wide basin so the cream rises, and it is skimmed heavily by hand. The lean milk is set with rennet at 35–36 °C, broken by hand, pressed by hand in cloth-lined hoops and dry-salted for 2 days. The wheels ripen more than 4 months, up to 18, in natural caves (crotti) or underground cellars. Made in 6 steps over 4.1 months – 18 months. The longest step, ripen in a crotto, takes 4–18 months (Regione Lombardia). Enterococcus faecalis and Lactobacillus paracasei subsp. paracasei do most of the fermenting.
| Main step | 4–18 monthsReported[pat-sheet][onaf-sheet] | Ripen in a crotto |
|---|---|---|
| Temperature | 35–36 °CReported[pat-sheet][onaf-sheet] | Add rennet and set |
A lean cheese from milk skimmed hard by hand after 48 hours of creaming. The curd is pressed by hand in cloth, dry-salted for 2 days and ripened for months in the crotti of Lake Como.
The cheese is made from raw milk and ripens more than 4 months.
Every number is labelled with how it is known. How this atlas is made
ONAF says it has been made for at least four generations and should not be confused with Scimudin of upper Valtellina. In the past it was made in winter while the cows were in their stables.
