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Cheese from Italy, Marche
Fresh raw cow milk, cooled a few degrees below milking warmth, is set with local animal rennet in 30–40 minutes. The very fine curd is gathered by the warmth of the hands, pressed in a mould for 10 minutes, dry-salted up to two days and dipped in whey at 95 °C to smooth its skin. It ripens 7 days in a cool, damp room and is sold wrapped in fig or cabbage leaves.
| Whole raw cow milk from local beef breeds, fresh from milking | [pat-sheet] |
| Local animal rennet | [pat-sheet][onaf-sheet] |
| Salt, rubbed on dry | [pat-sheet] |
| Fig or cabbage leaves for wrapping | [pat-sheet] |
Total time across the recorded steps: 9 days
What changes: Rennet goes into the fresh milk and it sets in 30–40 minutes
The milk, fresh from milking, is let cool a few degrees before the rennet goes in. Output: curd.
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
Fresh raw cow milk, cooled a few degrees below milking warmth, is set with local animal rennet in 30–40 minutes. The very fine curd is gathered by the warmth of the hands, pressed in a mould for 10 minutes, dry-salted up to two days and dipped in whey at 95 °C to smooth its skin. It ripens 7 days in a cool, damp room and is sold wrapped in fig or cabbage leaves. Made in 7 steps over 9 days. The longest step, ripen in a cool, damp room, takes 7 days (Regione Marche 2014).
| Main step | 7 daysReported[pat-sheet][onaf-sheet] | Ripen in a cool, damp room |
|---|---|---|
| Temperature | 95 °CReported[pat-sheet][onaf-sheet] | Dip in hot whey |
A one-week cow cheese whose curd is gathered by hand warmth, dry-salted, then scalded in whey at 95 °C to smooth the skin. It is sold wrapped in fig or cabbage leaves.
The cheese is made from raw milk and ripens for seven days; the sheets say it is not aged further. They give no pH or salt figures. The dip in 95 °C whey is there to smooth the skin; the sheets do not give it as a heat treatment of the milk. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère or Comté, because of Listeria, Salmonella and Shiga-toxin E. coli.
Every number is labelled with how it is known. How this atlas is made
It was once made in place of the mixed sheep and goat caciotte in winter, when the ewes and goats were pregnant and their milk was not available, so it was made from autumn to winter. The Marche region identified it as a milk product with traditional character in 1998.
