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Cheese from Italy, Trentino-Alto Adige, Provincia di Trento
Whole cow milk from one fresh milking is thermised at 60–65 °C or pasteurised, set with bovine rennet at about 39 °C in about 20 minutes and cut to walnut size. The curd goes into plastic moulds with a little whey, is turned 3–4 times and chilled at 4–6 °C, ready to eat the same day with no salt. It is a rennet-set fresh curd with no ripening.
| Whole cow milk from one fresh milking | Bruna, Grigio Alpina and other breeds[pat-sheet][onaf-sheet] |
| Bovine rennet | [pat-sheet] |
Total time across the recorded steps: 25 min – 30 min
What changes: The fresh milk is heated to 60–65 °C 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 from one fresh milking is thermised at 60–65 °C or pasteurised, set with bovine rennet at about 39 °C in about 20 minutes and cut to walnut size. The curd goes into plastic moulds with a little whey, is turned 3–4 times and chilled at 4–6 °C, ready to eat the same day with no salt. It is a rennet-set fresh curd with no ripening. Made in 5 steps over 25 min – 30 min. The longest step, set with rennet, takes 20 min (Provincia autonoma di Trento 2013) and runs at 39 °C (Provincia autonoma di Trento 2013).
| Main step | 20 minReported[pat-sheet][onaf-sheet] | Set with rennet |
|---|---|---|
| Temperature | 39 °CReported[pat-sheet][onaf-sheet] | Set with rennet |
An unsalted curd of the day, never ripened, usually cooked in butter.
The milk is thermised at 60–65 °C or pasteurised, and the cheese is chilled at 4–6 °C and eaten fresh.
Every number is labelled with how it is known. How this atlas is made
The provincial sheet says it was made in Primiero by farmers with too little milk for other cheeses, then moved to summer-pasture huts and valley dairies, also in other parts of Trentino and nearby Veneto. The ONAF sheet says the name comes from the trimming (tosatura) of the curd that stands above the mould rim when the fresh curd is shaped. The Taste Trentino page says that in the past it was made at home from freshly milked milk.
