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Cheese from Italy, Lombardia
Raw cow milk, the evening milking skimmed by letting the cream rise and mixed with the whole morning milk, is set with liquid calf rennet at about 30 °C. The curd is broken to rice-grain size, pressed in hoops under wooden weights and dry-salted by hand for several days. The wheels ripen at least 90 days, and up to 36 months, with the rind rubbed every day with linseed oil.
| Raw cow milk from Bruna alpina and Pezzata Rossa cows on the summer pastures | Evening milk skimmed by natural creaming and mixed with whole morning milk, to 2–3% fat[onaf-sheet][pat-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Natural starter (allowed) | [onaf-sheet] |
| Coarse salt, crushed by hand with empty bottles | [pat-sheet][onaf-sheet] |
| Linseed oil, rubbed on the rind | [pat-sheet][onaf-sheet] |
| Starter | natural starters are allowed |
Total time across the recorded steps: 3 months – 3 years
What changes: Cream rises from the evening milk and is skimmed off before the morning milk goes in
The milk is used raw.
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, the evening milking skimmed by letting the cream rise and mixed with the whole morning milk, is set with liquid calf rennet at about 30 °C. The curd is broken to rice-grain size, pressed in hoops under wooden weights and dry-salted by hand for several days. The wheels ripen at least 90 days, and up to 36 months, with the rind rubbed every day with linseed oil. Made in 6 steps over 3 months – 3 years. The longest step, ripen with daily linseed oil, takes 3 months – 3 years (Product text 'Tombea').
| Main step | 3 months – 3 yearsReported[pat-sheet][onaf-sheet] | Ripen with daily linseed oil |
|---|---|---|
| Temperature | 22 °C → 30 °CReported[pat-sheet][onaf-sheet] | Add rennet and warm to setting temperature |
A rare summer-pasture cheese rubbed daily with linseed oil. With age its eyes vanish into a granular paste locals call 'el gra de ris' (rice grain).
Made from raw milk and ripened at least 90 days. 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
The ONAF sheet says the cheese has been made for many generations and spread through the work of the Coop. Nigritella Orione Onlus in the 1970s and 1980s. It won first prize among historic cheeses at a dairy contest in 2001 and was presented as a Slow Food presidium at the Salone del Gusto in Turin in 2002. In 2010 the Comune di Magasa registered a collective trademark; wheels that pass the checks are fire-branded after 120 days. Slow Food says Austrian administrators first backed rotational dairies in the valley and that emigration after World War II cut the number of producers sharply. The municipality's history page says the summer huts of Casina, Corva, Bait and the best known, Tombea, give good cheese and butter, sold mostly on the spot or at the cheese festival on the second Sunday of September.
