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Cheese from Italy, Piemonte
Raw cow milk, whole or part-skimmed, is mixed with raw goat milk, sometimes more goat than cow, and set with calf rennet at 32–38 °C in 30–60 minutes. The curd is cut to maize or rice size, semi-cooked to 40–42 °C, pressed for a few hours in cloth-lined hoops and salted the next day. It ripens 2–3 months or more at 8–12 °C in cellars or cold rooms.
| Raw cow milk, whole or part-skimmed by natural creaming | [pat-sheet] |
| Raw whole goat milk, in varying share, sometimes more than the cow milk | [pat-sheet][onaf-sheet] |
| Calf rennet, liquid or powder | [pat-sheet] |
| Salt, dry or as brine | [pat-sheet] |
Total time across the recorded steps: 2 months
What changes: Raw goat milk is mixed into the raw cow milk
Cow milk, whole or skimmed by letting the cream rise, is mixed with goat milk in varying shares.
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, whole or part-skimmed, is mixed with raw goat milk, sometimes more goat than cow, and set with calf rennet at 32–38 °C in 30–60 minutes. The curd is cut to maize or rice size, semi-cooked to 40–42 °C, pressed for a few hours in cloth-lined hoops and salted the next day. It ripens 2–3 months or more at 8–12 °C in cellars or cold rooms. Made in 7 steps over 2 months. The longest step, ripen, takes at least 2 months (Regione Piemonte 2015) and runs at 8–12 °C (Regione Piemonte 2015).
| Main step | at least 2 monthsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 8–12 °CReported[pat-sheet][onaf-sheet] | Ripen |
An Ossola toma from raw cow milk mixed with goat milk, semi-cooked and pressed. The dialect name simply means 'cheese', and some use it for young cheese.
The cheese is made from raw milk and ripens 2–3 months or more at 8–12 °C. The regional sheet allows ripening in natural rock caves with hygiene kept. 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
ONAF calls it the forerunner of the mountain tomas of the area.
