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Cheese from Italy, Valle d'Aosta
Raw cow milk, with up to 10% goat or sheep milk, rests at least 12 hours in basins in cold water and is skimmed. It is set at about 35 °C (32–36 °C by season) in about an hour, cut to rice-grain size, warmed to no more than 40 °C and stirred off the heat at least 15 minutes. The lightly pressed or unpressed cheeses are dry-salted over weeks and ripen at least 60 days on wooden boards in cellars.
| Raw milk of Valdostana cows, rested at least 12 hours and skimmed | Whole milk from the last milking may be added[disciplinare] |
| Goat and/or sheep milk (optional)no more than 10% | [disciplinare] |
| Rennet (calf rennet, per ONAF) | [disciplinare][onaf-sheet] |
| Native (autochthonous) cultures only, if any | [disciplinare] |
| Salt (dry; brine allowed) | [disciplinare] |
| Spices and herbs (optional, by local custom) | [disciplinare] |
| Starter | no selected starter cultures; only autochthonous ferments are allowed |
Total time across the recorded steps: 2.7 months – 3 months
What changes: In basins in cold water the cream rises off the milk for at least 12 hours
The cream is skimmed by letting it rise, or by machine.
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 cow milk, with up to 10% goat or sheep milk, rests at least 12 hours in basins in cold water and is skimmed. It is set at about 35 °C (32–36 °C by season) in about an hour, cut to rice-grain size, warmed to no more than 40 °C and stirred off the heat at least 15 minutes. The lightly pressed or unpressed cheeses are dry-salted over weeks and ripen at least 60 days on wooden boards in cellars. Made in 7 steps over 2.7 months – 3 months. The longest step, ripen, takes at least 2 months (Comune di Gressoney-Saint-Jean (Valle d'Aosta)).
| Main step | at least 2 monthsSet[disciplinare][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 32–36 °CSet[disciplinare][onaf-sheet] | Set the curd |
Rare alpine toma, about 4,000 wheels a year, mostly made in summer. Only native cultures are allowed, and up to 10% goat or sheep milk may go in.
Made from raw milk and ripened at least 60 days; the specification gives no pH or safety limits. In a study that deliberately added low levels of E. coli O157:H7 to raw milk for Cheddar and Gouda, counts fell during ageing, but it was still detectable after selective enrichment past 270 days. The authors suggest that 60 days alone does not eliminate it in those cheeses. ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says the cheese comes from the alpine-pasture tradition of the Lys valley, where the Walser used the land differently from the large Fontina pastures. Cheeses that come from the summer pastures may add the words 'di alpeggio' to the name.
