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Cheese from Italy, Lombardia
Raw whole goat milk, used straight after a single milking, is set with liquid calf rennet at 36–38 °C. The curd is broken to hazelnut size while it is warmed to 42 °C, moulded, brined about 2 hours and ripened about 30 days at 8–14 °C.
| Raw whole goat milk from one milking, used as soon as it is milked | Camosciata delle Alpi and Bionda dell'Adamello goats[pat-sheet][onaf-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Salt (brine at 25%) | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 30 days
What changes: Raw whole goat milk goes into the vat straight after milking
Whole raw milk from a single milking goes into the vat straight after milking.
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 whole goat milk, used straight after a single milking, is set with liquid calf rennet at 36–38 °C. The curd is broken to hazelnut size while it is warmed to 42 °C, moulded, brined about 2 hours and ripened about 30 days at 8–14 °C. Made in 6 steps over 30 days. The longest step, ripen, takes 30 days (Regione Lombardia) and runs at 8–14 °C (Regione Lombardia). Salt is 25 % (Regione Lombardia).
| Main step | 30 daysReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 8–14 °CReported[pat-sheet][onaf-sheet] | Ripen |
| Salt | 25 %Reported[pat-sheet][onaf-sheet] | Brine |
Small soft-pasted goat cheese named from 'staèl' = cheese in the shepherds' Gaì jargon. It uses raw milk from one fresh milking, is semi-cooked at 42 °C and ripens only about a month.
Made from raw goat milk from a single milking and ripened about 30 days. The US FDA says ageing raw-milk cheese for 60 days may not remove E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses while they age. This cheese ripens for about 30 days. 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.
Hazards the sources name: E. coli (β-glucuronidase-positive count) and coagulase-positive staphylococci, present naturally and not added, in three batches from one farm of Formaggella di capra, a related raw goat milk cheese of the Insubria area of northern Italy, made with an added mesophilic and thermophilic starter and ripened about 30 days. In one batch the milk held E. coli at 5.07 log CFU/mL, which ran at 6.14–6.89 during ripening and 5.69 in the last week, and staphylococci at 3.18 log CFU/mL, whose behaviour varied. In the other two batches neither was countable in the milk, but both grew during ripening. Not measured in Staèl itself.
Every number is labelled with how it is known. How this atlas is made
