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Cheese from Italy, Piemonte
Whole raw morning cow milk, sometimes mixed with part-skimmed evening milk, is set with liquid calf rennet at 33–37 °C in about 30 minutes and kept moist through gentle cutting. The curd stays overnight in moulds in a cold room, is dry-salted one face a day for two days and washed with water. It ripens 4–7 days at 8–12 °C on cloths changed daily, until a white mould covers the thin rind.
| Whole raw morning cow milk | Sometimes mixed with evening milk part-skimmed by natural creaming[pat-sheet][onaf-sheet] |
| Liquid calf rennet | Enough to set the milk in about 30 minutes[pat-sheet][onaf-sheet] |
| Salt, dry | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 4 days – 7 days
What changes: Liquid calf rennet sets the raw milk at 33–37 °C in about 30 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 morning cow milk, sometimes mixed with part-skimmed evening milk, is set with liquid calf rennet at 33–37 °C in about 30 minutes and kept moist through gentle cutting. The curd stays overnight in moulds in a cold room, is dry-salted one face a day for two days and washed with water. It ripens 4–7 days at 8–12 °C on cloths changed daily, until a white mould covers the thin rind. Made in 5 steps over 4 days – 7 days. The longest step, ripen on cloths until white mould grows, takes 4–7 days (Regione Piemonte 2015) and runs at 8–12 °C (Regione Piemonte 2015). White cheese moulds that cover the rind during ripening does most of the fermenting.
| Main step | 4–7 daysReported[pat-sheet][onaf-sheet] | Ripen on cloths until white mould grows |
|---|---|---|
| Temperature | 8–12 °CReported[pat-sheet][onaf-sheet] | Ripen on cloths until white mould grows |
A small raw-milk tomino that ripens only 4–7 days on cloths changed daily, long enough to grow a white mould rind, unlike the plain fresh tomini of Piedmont.
Made from raw milk and ripened only 4–7 days at 8–12 °C; the sheets give no pH or salt figures. 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.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says the cheese is named after Saronsella, a hamlet of San Sebastiano da Po, and rests on oral testimony reaching back to remote times of poverty. Two cows were a family's wealth, because the milk allowed a fresh cheese. Surplus was sold at home or at local markets, and the larger lots at the market of Chivasso. The Piedmont sheet of 2015 (D.D. 460) likewise cites oral testimony for at least 25 years of practice and notes that straw racks, once used, are no longer used.
