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Cheese from Italy, Piemonte
Whole goat milk, alone or mixed with cow milk, is heated to at least 75 °C for 5 minutes, as for cacioricotta, so that part of the whey proteins stays in the cheese. It is set with calf rennet at 35–40 °C, cut small and drained at least 8 hours in tiny moulds while being salted. The cheeses ripen at least 10 days at 10–16 °C on plastic cloths or rye-straw mats; aged and jarred ('in composta') types are peppered.
| Whole goat milk, or a mix of cow and goat milk | The milk must not have soured[pat-sheet] |
| Natural calf rennet | [pat-sheet] |
| Salt | [pat-sheet] |
| Ground pepper (aged and in composta types only) | [pat-sheet][onaf-sheet] |
| Starter | none named; the milk is heated above pasteurisation before renneting |
Total time across the recorded steps: 20 days
What changes: The milk is heated to 75 °C or more for at least 5 minutes
The heat treatment is stronger than normal pasteurisation, so part of the whey proteins stays in the cheese.
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 goat milk, alone or mixed with cow milk, is heated to at least 75 °C for 5 minutes, as for cacioricotta, so that part of the whey proteins stays in the cheese. It is set with calf rennet at 35–40 °C, cut small and drained at least 8 hours in tiny moulds while being salted. The cheeses ripen at least 10 days at 10–16 °C on plastic cloths or rye-straw mats; aged and jarred ('in composta') types are peppered. Made in 6 steps over 20 days. The longest step, ripen on cloths or rye-straw mats, takes at least 10 days (Regione Piemonte 2015) and runs at 10–16 °C (Regione Piemonte 2015).
| Main step | at least 10 daysReported[pat-sheet] | Ripen on cloths or rye-straw mats |
|---|---|---|
| Temperature | 10–16 °CReported[pat-sheet] | Ripen on cloths or rye-straw mats |
The milk is heated above pasteurisation, as for cacioricotta, so whey proteins stay in the cheese; the aged and jarred types are peppered.
The milk is heated to at least 75 °C for 5 minutes before renneting. The regional sheet rates the cheese high for safety because of this heating. The only risk it names is rye-straw mats, now rarely used, which can pass on moulds, microbes or pesticides if badly managed. It does not discuss the sealed jar. Jarred cheeses are closed airtight, which keeps air out but does not protect them. Botulism bacteria grow without air in sealed low-acid food (pH 4.6 or above), and the sheets give no pH or salt figures for the jar.
Every number is labelled with how it is known. How this atlas is made
ONAF notes that the name is now remembered mainly by older people. Talucco lived on goats and a few cows, and the cheeses were carried to market in woven hazel baskets because fresh milk was hard to carry far.
