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Cheese from Italy, Piemonte
Whole cow milk, kept at 4 °C and then pasteurised, is set with liquid calf rennet at 37 °C in about 20 minutes. The curd is cut in one direction into coarse strips, moulded in steel rings and turned after 5 minutes onto linen to drain, then kept at 4 °C until the next day. It is a rennet-set fresh cheese with no ripening.
| Whole cow milk from two or more milkings | Kept at 4 °C, then pasteurised[pat-sheet][onaf-sheet] |
| Liquid calf rennetAbout 50 cc per 100 litres of milk | The regional sheet says liquid rennet; the ONAF sheet names the type as calf[pat-sheet][onaf-sheet] |
| Salt, dry on the faces | [onaf-sheet] |
Total time across the recorded steps: 25 min
What changes: The milk, kept at 4 °C in a milk cooler, is pasteurised before cheesemaking
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, kept at 4 °C and then pasteurised, is set with liquid calf rennet at 37 °C in about 20 minutes. The curd is cut in one direction into coarse strips, moulded in steel rings and turned after 5 minutes onto linen to drain, then kept at 4 °C until the next day. It is a rennet-set fresh cheese with no ripening. Made in 6 steps over 25 min. The longest step, set with liquid calf rennet, takes 20 min (Regione Piemonte 2015) and runs at 37 °C (Regione Piemonte 2015).
| Main step | 20 minReported[pat-sheet][onaf-sheet] | Set with liquid calf rennet |
|---|---|---|
| Temperature | 37 °CReported[pat-sheet][onaf-sheet] | Set with liquid calf rennet |
Cut only in one direction into wide strips and drained on linen, so it keeps a lot of whey and is eaten the day after making.
The milk is pasteurised and the cheese is kept at 4 °C and eaten fresh.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says unsold cheeses were once left to dry a little, without any set method, to keep them from turning bitter. Both sheets record a gold-medal certificate from the Genoa sample fair of 1906; the ONAF sheet names it the Grande Esposizione Campionaria Internazionale e Vinicola Nazionale di Genova. The ONAF sheet adds that it has always been made on the farm from surplus milk for the family.
