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Cheese from Italy, Piemonte
Whole cow milk, once raw and now thermised so it does not sour fast, is set with natural calf rennet at 32–34 °C in about 30 minutes. The curd is cut only to walnut size to keep it moist, ladled gently into moulds made for fresh, moist cheese and drained briefly, then kept at 4 °C and sold within hours. It is not soured much and is eaten within a few days.
| Whole cow milk, thermised (raw in the past) | [pat-sheet][onaf-sheet] |
| Natural calf rennet | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 30 min
What changes: Whole cow milk is thermised so it does not sour too fast
The milk was once used raw; today it is thermised so it does not sour too fast.
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, once raw and now thermised so it does not sour fast, is set with natural calf rennet at 32–34 °C in about 30 minutes. The curd is cut only to walnut size to keep it moist, ladled gently into moulds made for fresh, moist cheese and drained briefly, then kept at 4 °C and sold within hours. It is not soured much and is eaten within a few days. Made in 5 steps over 30 min. The longest step, set with calf rennet, takes 30 min (Regione Piemonte 2015) and runs at 32–34 °C (Regione Piemonte 2015).
| Main step | 30 minReported[pat-sheet][onaf-sheet] | Set with calf rennet |
|---|---|---|
| Temperature | 32–34 °CReported[pat-sheet][onaf-sheet] | Set with calf rennet |
A very fresh rennet tomino made to taste of sweet milk, not of acid. The milk is thermised to slow souring and the curd is cut only to walnut size; it is sold the day it is made.
The regional sheet says it is moist and not acid, so it keeps only a few days at 4 °C and should be eaten soon after it is bought.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the cheese takes up, in a more modern form, a production technique of the past, and that the milk, once used raw, is now thermised to slow souring. The ONAF sheet adds that cow milk was formerly set with kid or lamb rennet and eaten right after setting without salt, and that plastic baskets have since replaced rush ones while the method stayed much the same.
