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Cheese from Italy, Lombardia
Raw whole cow milk, still warm from milking, is set with calf rennet at 33–35 °C for about 25 minutes. The curd is broken to hazelnut size while it is warmed to about 39 °C, lifted out in linen cloths into square wooden forms, dry-salted after 24 hours and ripened 15–20 days at 6–10 °C.
| Raw whole cow milk, worked straight after milking | ONAF adds that it may be kept chilled at 4 °C and then warmed for setting[pat-sheet][onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Salt (dry-salting) and a brine cloth for wiping the rind | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 17 days – 22 days
What changes: Raw whole cow milk goes into the vat warm from milking
Traditionally the milk is not heated, because it reaches the vat at the right temperature. If chilled at 4 °C, it is warmed back to setting temperature.
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 cow milk, still warm from milking, is set with calf rennet at 33–35 °C for about 25 minutes. The curd is broken to hazelnut size while it is warmed to about 39 °C, lifted out in linen cloths into square wooden forms, dry-salted after 24 hours and ripened 15–20 days at 6–10 °C. Made in 7 steps over 17 days – 22 days. The longest step, ripen, takes 15–20 days (Regione Lombardia) and runs at 6–10 °C (Regione Lombardia). Cheese microflora with more cocci than bacilli and a strong enterococcal and heterofermentative part, which makes varied aromas does most of the fermenting.
| Main step | 15–20 daysReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 6–10 °CReported[pat-sheet][onaf-sheet] | Ripen |
Semi-cooked stracchino with a soft core that can stay chalky when young. Each cheese is lifted from the vat in its own linen cloth and dry-salted once, not brined.
Made from raw cow milk worked straight after milking, or chilled at 4 °C, and ripened about 15 to 20 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 less than 60 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.
Every number is labelled with how it is known. How this atlas is made
The Lombardy sheet says its birth seems to date to the tenth century and that it has always been the typical local cheese around Lake Endine and Lake Iseo. It also notes training courses for makers from the 1940s. The ONAF sheet says the first written evidence comes only from the second half of the nineteenth century. It quotes Count Stefano Jacini's 1882 parliamentary inquiry (conclusions published 1884), which said the name referred to small soft cheeses that herders made in haste at rest stops, from the milk of cows tired ('stracche') by the journey between mountain and plain.
