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Cheese from Italy, Lombardia
Whole raw cow milk from Bergamo herds, worked straight after milking, gets lactic cultures and calf rennet at 37–38 °C and sets in about 30 minutes. The curd is broken gently to hazelnut size, moulded and left to drain for about 24 hours before salting. The large flat wheels ripen about 60 days in cool, humid rooms, wiped with brine, and turn pink at the rind.
| Whole raw cow milk of one milking, from herds in the province of Bergamo | [pat-sheet][onaf-sheet] |
| Lactic starter cultures | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Salt, dry or as brine | [pat-sheet] |
| Starter | Lactic starter cultures may be added to the milk |
Total time across the recorded steps: 2 months
What changes: Lactic cultures and calf rennet go into raw milk at 37–38 °C and it sets in 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 cow milk from Bergamo herds, worked straight after milking, gets lactic cultures and calf rennet at 37–38 °C and sets in about 30 minutes. The curd is broken gently to hazelnut size, moulded and left to drain for about 24 hours before salting. The large flat wheels ripen about 60 days in cool, humid rooms, wiped with brine, and turn pink at the rind. Made in 5 steps over 2 months. The longest step, ripen with brine wiping, takes 2 months (Regione Lombardia). Added lactic cultures and the mixed native lactic flora of the raw milk and Oospora crustacea, which ONAF names as the cause of the pink rind do most of the fermenting.
| Main step | 2 monthsReported[pat-sheet][onaf-sheet][onaf] | Ripen with brine wiping |
|---|---|---|
| Temperature | 37–38 °CReported[pat-sheet][onaf-sheet] | Warm the fresh milk and add cultures and rennet |
Much like Taleggio but much larger, and its size lets it ripen longer while staying compact. The regional text links its size to the abundant milk of the summer pastures.
Made from raw milk and ripened about 60 days; the sheets give no pH or salt figures. In a study that deliberately added low levels of E. coli O157:H7 to raw milk for Cheddar and Gouda, counts fell during ageing, but it was still detectable after selective enrichment past 270 days. The authors suggest that 60 days alone does not eliminate it in those cheeses. ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté.
Every number is labelled with how it is known. How this atlas is made
The regional text says its simple method suggests it was first made on summer pastures, where milk was plentiful and equipment scarce, which explains its larger size.
