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Cheese from Italy, Liguria
Raw cow milk, or cow and sheep milk mixed in a share that changes with the season, is set at 34–37 °C with liquid calf rennet and left about 40 minutes. The curd is broken by hand to rice-grain size, gathered into hoops or onto cloths, pressed lightly for 3–24 hours and salted dry or in brine. It ripens 5–40 days at 12–15 °C on wooden boards.
| Raw whole cow milk, or cow and sheep milk mixed; ONAF allows a small addition of goat milk | Winter cheese can be all cow milk; spring cheese mixed or mostly sheep milk[pat-sheet][onaf-sheet] |
| Calf rennet, usually liquid | [pat-sheet][onaf-sheet] |
| Coarse salt, or brine | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 5.2 days – 41 days
What changes: Raw milk from one or two milkings is warmed and stirred in the cauldron
Milk from one or two milkings is brought to setting temperature while stirred slowly to even out the heat.
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, or cow and sheep milk mixed in a share that changes with the season, is set at 34–37 °C with liquid calf rennet and left about 40 minutes. The curd is broken by hand to rice-grain size, gathered into hoops or onto cloths, pressed lightly for 3–24 hours and salted dry or in brine. It ripens 5–40 days at 12–15 °C on wooden boards. Made in 6 steps over 5.2 days – 41 days. The longest step, ripen, takes 5–40 days (Regione Liguria) and runs at 12–15 °C (Regione Liguria).
| Main step | 5–40 daysReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 12–15 °CReported[pat-sheet][onaf-sheet] | Ripen |
Soft alpine toma of the Brigasca-sheep area whose milk mix shifts with the season; made February–November; served with Ligurian potato dishes. It is a short-ripened, uncooked toma pressed only lightly.
Made from raw milk and ripened 5–40 days. A 2025 study looked only at Staphylococcus aureus and its enterotoxins in 123 Alpine cheeses made from raw or thermised milk, not this one, sampled before or just after brining. It found counts above the legal limit in 16% and enterotoxins in 1.6%. It says safe artisanal production is achievable with hurdles such as high scalding temperatures or thermization, quality starter cultures and robust milk quality management (Berger 2025). 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.
Every number is labelled with how it is known. How this atlas is made
