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Cheese from Italy, Piemonte
Fresh or well-chilled whole cow milk that has not begun to sour is set with calf rennet at about 36–38 °C for an hour or so. The curd is cut once to walnut or hazelnut size to keep it moist, drained 10–12 hours in a cloth-lined mould and chilled at 4 °C, with little or no salt. It is eaten the next day.
| Whole cow milk, freshly milked or well chilled, raw (pasteurised is also allowed) | Once made from skimmed evening milk mixed with warm morning milk, to keep cream for butter[pat-sheet][onaf-sheet] |
| Calf rennet | [onaf-sheet] |
| Fine salt (optional, very light) | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 11 h – 14 h
What changes: Fresh whole cow milk that has not soured goes into the vat
The milk must not have begun to sour, so it is used just after milking or well chilled.
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
Fresh or well-chilled whole cow milk that has not begun to sour is set with calf rennet at about 36–38 °C for an hour or so. The curd is cut once to walnut or hazelnut size to keep it moist, drained 10–12 hours in a cloth-lined mould and chilled at 4 °C, with little or no salt. It is eaten the next day. Made in 5 steps over 11 h – 14 h. The longest step, drain in a cloth-lined mould, takes 10–12 h (Regione Piemonte 2015).
| Main step | 10–12 hReported[pat-sheet][onaf-sheet] | Drain in a cloth-lined mould |
|---|---|---|
| Temperature | 36–38 °CReported[pat-sheet][onaf-sheet] | Set the curd |
Very fresh, moist, sweet cow toma eaten next day, salted very lightly or not at all. The curd is cut once to walnut or hazelnut size and not cooked, so it keeps its moisture.
The drained cheese is kept at 4 °C until sale to stop draining and unwanted microbial growth, and it is eaten the next day. The regional sheet gives its pH as 6.0–6.5, a fresh, moist cheese without high acidity, and says safety rests on good raw milk, hygiene and the cold chain. It suggests pasteurising when raw milk is used, though the rules do not require it. Raw milk is allowed. The CDC says pregnant women, newborns, people 65 or older and people with weak immunity should avoid any cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot. It gives the same advice for queso fresco and similar fresh, soft cheeses, even when made with pasteurised milk.
Every number is labelled with how it is known. How this atlas is made
ONAF's page, on the history of the village of Celle, says its first document is a 1277 arbitration over grazing rights on the pastures of grange Martini. The losing community of Castelmagno had to pay some wheels of cheese each year to the Marquis of Saluzzo. It also quotes an 1895 book, La provincia di Cuneo, saying the territory's pastures supported many cattle that produced fine cheeses and butter.
