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Cheese from Italy, Piemonte
Evening cow milk is left overnight in basins set in running water so the cream rises and the milk gains fermentation acidity. It is then mixed, cream and all, with the morning milk and set with calf rennet at 30–35 °C for 1–4 hours. The curd is cut once to rice-grain size, semi-cooked at 45–47 °C, pressed by hand into hoops and salted dry or in brine. It ripens from three months to a year into a hard, crumbly cheese without eyes.
| Raw cow milk from two milkings, mostly Bruna Alpina; the evening milk gains acidity overnight | The risen cream is left in[pat-sheet][onaf-sheet] |
| Calf rennet | [pat-sheet][onaf-sheet] |
| Salt (dry or brine) | [pat-sheet][onaf-sheet] |
| Starter | the evening milk is left to cream in basins in running water and has fermentation acidity by morning, when the morning milk is added |
Total time across the recorded steps: 3.1 months – 12 months
What changes: Overnight in basins set in running water the cream rises and the milk gains acidity
Evening milk stands overnight in basins set in running water; by morning the cream has risen and the milk has fermentation acidity.
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
Evening cow milk is left overnight in basins set in running water so the cream rises and the milk gains fermentation acidity. It is then mixed, cream and all, with the morning milk and set with calf rennet at 30–35 °C for 1–4 hours. The curd is cut once to rice-grain size, semi-cooked at 45–47 °C, pressed by hand into hoops and salted dry or in brine. It ripens from three months to a year into a hard, crumbly cheese without eyes. Made in 7 steps over 3.1 months – 12 months. The longest step, ripen, takes 3–12 months (Regione Piemonte 2015).
| Main step | 3–12 monthsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 30–35 °CReported[pat-sheet][onaf-sheet] | Mix and set the curd |
A hard, crumbly, eyeless toma made with high-acidity milk. The evening milk is left to cream in running water overnight and the cream stays in. Young cheeses taste of yogurt, and the regional sheet says it needs long ripening to be pleasant.
The sheet names the creaming of the milk as the step to control and finds no other risks beyond normal cheesemaking. It says the medium-to-long ripening and the technology put the cheese in a medium-to-high band for meeting safety requirements. The milk is raw. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses during ageing [fda-rawcheese2016]. ANSES advises pregnant women, people with weak immunity, people over 65 and young children to avoid raw-milk cheese, except cooked pressed cheeses such as Gruyère or Comté [anses2022].
Every number is labelled with how it is known. How this atlas is made
ONAF says the cheese reflects the old dairy tradition of making cheeses that keep their qualities for a long time.
