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Cheese from Italy, Piemonte
Whole raw cow milk, worked straight after milking and in spring and summer mixed with some goat or sheep milk, is set with liquid calf rennet at about 35 °C for about 90 minutes. The curd is cut once to hazelnut size, moulded, drained briefly, salted and moved somewhere cool to stop it souring. It is ready the next day and kept at 4 °C.
| Whole raw cow milk, straight after milking | [pat-sheet][onaf-sheet] |
| Goat or sheep milk (spring and summer, varying share) | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [pat-sheet] |
| Salt | [pat-sheet] |
Total time across the recorded steps: 1.5 h
What changes: Liquid calf rennet sets the fresh milk at about 35 °C over about 90 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, worked straight after milking and in spring and summer mixed with some goat or sheep milk, is set with liquid calf rennet at about 35 °C for about 90 minutes. The curd is cut once to hazelnut size, moulded, drained briefly, salted and moved somewhere cool to stop it souring. It is ready the next day and kept at 4 °C. Made in 4 steps over 1.5 h. The longest step, set the warm milk with rennet, takes 1.5 h (Regione Piemonte 2015) and runs at 35 °C (Regione Piemonte 2015).
| Main step | 1.5 hReported[pat-sheet][onaf-sheet] | Set the warm milk with rennet |
|---|---|---|
| Temperature | 35 °CReported[pat-sheet][onaf-sheet] | Set the warm milk with rennet |
A very small farmhouse tomino from leftover raw milk, set slowly at milking temperature and moved to a cool place after salting to stop the souring.
Made from raw milk and eaten fresh; it is chilled after salting and kept at 4 °C. 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 were high early in the making of a related Piedmont cow's milk cheese made from raw milk, Toma tipo Piemonte (Turin province; six batches from two producers), and fell over its 60–90 days of ripening, which this tomino does not get; staphylococci passed 5 log CFU/g in some cheeses, and no staphylococcal enterotoxin was found in the samples tested. Not measured in this tomino.
Every number is labelled with how it is known. How this atlas is made
ONAF says families once turned the little milk they had left into this small cheese, eaten with bread.
