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Cheese from Italy, Piemonte
Whole raw cow milk is set with calf rennet at 36 °C in about 40 minutes, cut to hazelnut size and warmed to 40–41 °C. The curd drains in small moulds until it sours, sometimes in a warm room at 30–35 °C to pH 5.3–5.2, and is then dry-salted or brined. It is eaten fresh or after a few days; the freshest forms are kneaded with spices into Salignun.
| Whole raw cow milk from one or two milkings | The earlier milking is kept cold[pat-sheet][onaf-sheet] |
| Calf rennet30–40 cc per 100 litres of milk | The regional sheet says only "rennet"; the ONAF sheet names the type as calf[pat-sheet][onaf-sheet] |
| Selected thermophilic starter (some recent producers only) | [pat-sheet][onaf-sheet] |
| Salt, dry or as brine | [pat-sheet] |
| Starter | some recent producers add selected thermophilic cultures |
Total time across the recorded steps: 6.3 days – 16 days
What changes: Calf rennet sets the raw milk into a firm curd at 36 °C in about 40 minutes
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 raw cow milk is set with calf rennet at 36 °C in about 40 minutes, cut to hazelnut size and warmed to 40–41 °C. The curd drains in small moulds until it sours, sometimes in a warm room at 30–35 °C to pH 5.3–5.2, and is then dry-salted or brined. It is eaten fresh or after a few days; the freshest forms are kneaded with spices into Salignun. Made in 6 steps over 6.3 days – 16 days. The longest step, eat fresh or ripen briefly, takes 6–15 days (Regione Piemonte 2015).
| Main step | 6–15 daysReported[pat-sheet][onaf-sheet] | Eat fresh or ripen briefly |
|---|---|---|
| Temperature | 36 °CReported[pat-sheet][onaf-sheet] | Set the milk with calf rennet |
| Acidity | pH 5.2–5.3Reported[pat-sheet][onaf-sheet] | Drain and sour in moulds |
A wide, flat fresh toma that began with farm families keeping two or three cows, soured in the mould, sometimes in a warm room, rather than pressed. Fresh forms are the base of the spiced Salignun.
Made from raw milk and eaten fresh or after a short ripening; the curd is soured to about pH 5.2–5.5 before salting. 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.
Hazards the sources name: Coagulase-positive staphylococci, E. coli and Enterobacteriaceae rose in the first days of making a related Piedmont toma, Toma tipo Piemonte (six batches from two producers), and fell over its 60–90 days of ripening, much longer than this cheese gets; no staphylococcal enterotoxin was found in the samples tested. Not measured in this cheese.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says it began in farm families with only two or three dairy cows, who could not make large tome, and that the small forms, of centuries-old origin, were sold at home or at local markets.
