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Cheese from Italy, Lombardia
Raw whole cow milk, used fresh on alpine pastures from June to September, is set with calf rennet and first cut after 35–40 minutes. The hazelnut-size curd goes in linen cloths into square Taleggio moulds, is kept 24 hours in a warm room, then salted twice and stored in a cave at 5–6 °C. It is rubbed with salt water for 15–20 days and ripened for 30 days up to two months.
| Raw whole cow milk, used warm from milking on the alpine pasture | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Salt (dry-salting) and salt water for rubbing the rind | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 47 days – 2.7 months
What changes: Raw whole cow milk goes into the vat warm from milking
Whole raw milk goes into the vat warm from milking, without heating; if it cannot be used at once it is warmed 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, used fresh on alpine pastures from June to September, is set with calf rennet and first cut after 35–40 minutes. The hazelnut-size curd goes in linen cloths into square Taleggio moulds, is kept 24 hours in a warm room, then salted twice and stored in a cave at 5–6 °C. It is rubbed with salt water for 15–20 days and ripened for 30 days up to two months. Made in 7 steps over 47 days – 2.7 months. The longest step, ripen, takes 30 days – 2 months (Regione Lombardia) and runs at 6–10 °C (ONAF (national organisation of cheese tasters…).
| Main step | 30 days – 2 monthsReported[pat-sheet] | Ripen |
|---|---|---|
| Temperature | 6–10 °CReported[onaf-sheet] | Ripen |
Alpine-only stracchino; best known are Stracchino di Nesso (CO) and Stracchino dei Campelli (BG); liquefied sub-rind, chalky core. It is salted twice and rubbed with salt water for weeks.
Made from raw milk on alpine pastures; the sheets rely on fresh milk, salting and cool cave storage and give no pH or safety limits. 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
The Jacini parliamentary inquiry into Italian farming (report published 1884) described stracchini as small soft cheeses made in a hurry at rest stops from the milk of cows tired by the journey between mountain and plain. ONAF notes that Slow Food protects the cheese with a Presidio.
