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Cheese from Italy, Liguria
Raw sheep milk is warmed to 36 °C and set with liquid calf rennet. The curd is broken by hand, drained in sack-shaped linen cloths under boards weighed down with stones, kneaded again and pressed about 12 hours, which gives it a flat oblong shape. It is dry-salted a day on each side and ripens at least 3 months on beech boards, growing a wrinkled, mouldy rind like a shoe sole.
| Raw whole sheep milk | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Medium-grain salt, rubbed on dry | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 3.1 months
What changes: Liquid rennet goes into the raw sheep milk at 36 °C
The milk is stirred slowly so it warms evenly. 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
Raw sheep milk is warmed to 36 °C and set with liquid calf rennet. The curd is broken by hand, drained in sack-shaped linen cloths under boards weighed down with stones, kneaded again and pressed about 12 hours, which gives it a flat oblong shape. It is dry-salted a day on each side and ripens at least 3 months on beech boards, growing a wrinkled, mouldy rind like a shoe sole. Made in 6 steps over 3.1 months. The longest step, ripen on beech boards, takes at least 3 months (ONAF (national organisation of cheese tasters)).
| Main step | at least 3 monthsReported[onaf-sheet] | Ripen on beech boards |
|---|---|---|
| Temperature | 36 °CReported[pat-sheet][onaf-sheet] | Warm the milk and add rennet |
A sheep-milk version of the Cuneo valley tumas, drained in linen sacks and pressed under boards and stones into a flat slab. Its wrinkled rind gives the name, Piedmontese for the sole of a shoe.
The cheese is made by hand from raw milk and ripens at least 3 months. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The method came from the Cuneo valleys across the border. In the Ligurian hills, with few cattle, it was made only from sheep milk, and its flat shape was easy to carry on transhumance between the coast and the Maritime Alps.
