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Cheese from Italy, Piemonte
Whole cow milk, raw or pasteurised and not yet souring, is set with calf rennet at 36–39 °C in 30–60 minutes. The curd is cut twice to rice-grain size and semi-cooked at 40–45 °C while stirred, then moulded and left on the draining table at 20 °C or more until the paste reaches about pH 5.2–5.3. After dry-salting or brining it ripens on wooden boards at 8–12 °C for at least about 30 days.
| Whole cow milk from one or two milkings (rarely part-skimmed), raw or pasteurised | The milk must not have started to sour; a second milking is kept cold[pat-sheet][onaf-sheet] |
| Starter culture (innesto con fermenti) | [onaf-sheet] |
| Calf rennet | [pat-sheet][onaf-sheet] |
| Salt (dry or brine) | [pat-sheet][onaf-sheet] |
| Starter | starter cultures (ONAF) |
Total time across the recorded steps: 30 days – 12 months
What changes: Whole milk is used raw or pasteurised at 72 °C, then cooled
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
Whole cow milk, raw or pasteurised and not yet souring, is set with calf rennet at 36–39 °C in 30–60 minutes. The curd is cut twice to rice-grain size and semi-cooked at 40–45 °C while stirred, then moulded and left on the draining table at 20 °C or more until the paste reaches about pH 5.2–5.3. After dry-salting or brining it ripens on wooden boards at 8–12 °C for at least about 30 days. Made in 7 steps over 30 days – 12 months. The longest step, ripen on boards, takes 30 days – 12 months (Regione Piemonte 2015) and runs at 8–12 °C (Regione Piemonte 2015). Starter cultures (fermenti) added to the milk; the ONAF sheet names no species does most of the fermenting.
| Main step | 30 days – 12 monthsReported[pat-sheet][onaf-sheet] | Ripen on boards |
|---|---|---|
| Temperature | 8–12 °CReported[pat-sheet][onaf-sheet] | Ripen on boards |
| Acidity | pH 5.2–5.3Reported[pat-sheet][onaf-sheet] | Mould and rest on the table |
Soft semi-cooked Valsesia toma; late-spring and summer flower-fed wheels are rated best. Its milk must not have started to sour, unlike the toma ajgra of the same valley.
The milk may be pasteurised (ONAF), and the moulded curd rests on the table at 20 °C or more until the paste reaches about pH 5.2–5.3. Milk from a second milking is kept cold so it does not start to sour. The regional sheet finds no risks beyond normal cheesemaking. Raw milk is also allowed, and the cheese ripens for as little as about 30 days. 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
The regional sheet says the tome of Valsesia have been known for centuries, shown by historical records of tolls paid on goods in transit and of pasture rentals. It cites Giovanni Del Forno's 1981 book on the typical cheeses of Piedmont and Aosta Valley.
