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Cheese from Italy, Liguria, province of Genoa
These are small cylinders of raw goat-milk cheese, about 5 cm across, set slowly by lactic souring at 20–25 °C with a little calf rennet added late. The curd drains a day in perforated moulds; in Valbrevenna the little cheeses are then dusted with chestnut or beech ash for two hours and ripened about 10 days.
| Raw whole goat milk | [pat-liguria][onaf-brevenna] |
| Native lactic cultures and/or sour whey from the last batch | [onaf-brevenna] |
| Calf renneta small quantity | [onaf-brevenna] |
| Salt | Added to the curd in the vat[onaf-brevenna] |
| Chestnut or beech ash | [pat-liguria][onaf-brevenna] |
| Starter | native lactic cultures and/or sour whey from the previous make |
Total time across the recorded steps: 12 days
What changes: Sour whey from the last batch, or native cultures, goes into raw goat milk
Output: inoculated goat milk.
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
These are small cylinders of raw goat-milk cheese, about 5 cm across, set slowly by lactic souring at 20–25 °C with a little calf rennet added late. The curd drains a day in perforated moulds; in Valbrevenna the little cheeses are then dusted with chestnut or beech ash for two hours and ripened about 10 days. Made in 6 steps over 12 days. The longest step, ripen briefly, takes 10 days (Regione Liguria).
| Main step | 10 daysReported[pat-liguria][onaf-brevenna] | Ripen briefly |
|---|---|---|
| Temperature | 20–25 °CReported[onaf-brevenna] | Let the milk sour and set |
The curd is set first by slow lactic souring, helped by native cultures or whey from the last batch, then finished with a little calf rennet, and the little cheeses are dusted with chestnut or beech ash for two hours.
The milk is raw and the cheese is eaten after about 10 days. ANSES names Listeria, Salmonella and enterohaemorrhagic E. coli among the hazards of raw-milk cheeses and advises pregnant women, young children, people over 65 and immunocompromised people 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
