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Cheese from Italy, Piemonte
Whole cow milk, now usually pasteurised and soured with mesophilic cultures, is set with calf rennet at 30–35 °C over one to two hours and cut to hazelnut size. The curd drains in small moulds for about 18 hours at 20 °C and is salted dry or in brine. It ripens at least 3–4 days in a cold room; kept longer, it grows a light white Geotrichum candidum rind.
| Whole cow milk, pasteurised | Formerly raw, often mixed whole and part-skimmed by natural creaming[pat-sheet][onaf-sheet] |
| Mesophilic lactic starter cultures | [pat-sheet][onaf-sheet] |
| Calf rennet | Enough for the milk to set in 1–2 hours[pat-sheet][onaf-sheet] |
| Geotrichum candidum spores (optional) | [onaf-sheet] |
| Salt, dry or as brine | [pat-sheet] |
| Starter | mesophilic lactic cultures today; formerly the natural souring of milk left to cream |
Total time across the recorded steps: 3.8 days
What changes: Lactic cultures go into the warm milk and start to sour it
The milk is worked once it has begun to sour. This once happened while the evening milk stood to cream; today mesophilic cultures do it. Geotrichum candidum spores may be added to the vat.
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 cow milk, now usually pasteurised and soured with mesophilic cultures, is set with calf rennet at 30–35 °C over one to two hours and cut to hazelnut size. The curd drains in small moulds for about 18 hours at 20 °C and is salted dry or in brine. It ripens at least 3–4 days in a cold room; kept longer, it grows a light white Geotrichum candidum rind. Made in 5 steps over 3.8 days. The longest step, ripen in a cold room, takes at least 3 days (Regione Piemonte 2015). Geotrichum candidum, which forms a light white rind on longer-ripened cheeses does most of the fermenting.
| Main step | at least 3 daysReported[pat-sheet][onaf-sheet] | Ripen in a cold room |
|---|---|---|
| Temperature | 30–35 °CReported[pat-sheet][onaf-sheet] | Set with calf rennet |
"Bot" means "of former times" in Piedmontese: the regional sheet describes a cheese made the same way as in the past. The milk is worked once it has begun to sour, as it did when it stood to cream, and the curd sets slowly over one to two hours.
The milk is now mostly pasteurised, and the cheese ripens in cold rooms.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says the cheese has origins centuries old, shown by municipal documents on the trade in market products and the duties once paid on them, and that in the Cuneo valleys the methods and history are often passed on by word of mouth.
