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Cheese from Italy, Trentino-Alto Adige, Provincia di Trento
Whole cow milk, thermised or pasteurised, is warmed to 38–40 °C with a natural milk starter or selected cultures and set with bovine rennet in 20–25 minutes. The walnut-size curd is moulded and kept 7–8 hours in a warm room at 25–30 °C to sour, then brined 3–4 hours. The soft, buttery cheese is ready after 15–20 days in a cold room at 4–6 °C.
| Whole cow milk of one or two milkings, thermised or pasteurised | From cows fed pasture grass or permanent-meadow hay; Bruna, Pezzata Nera and other breeds[pat-sheet][onaf-sheet] |
| Natural milk starter (latteinnesto) or selected starter cultures | [pat-sheet][onaf-sheet] |
| Bovine rennet | [pat-sheet] |
| Salt, as a light brine | [pat-sheet] |
| Starter | natural milk starter or selected starter cultures |
Total time across the recorded steps: 15 days – 21 days
What changes: Starter and then bovine rennet go into the milk at 38–40 °C and it sets in 20–25 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 cow milk, thermised or pasteurised, is warmed to 38–40 °C with a natural milk starter or selected cultures and set with bovine rennet in 20–25 minutes. The walnut-size curd is moulded and kept 7–8 hours in a warm room at 25–30 °C to sour, then brined 3–4 hours. The soft, buttery cheese is ready after 15–20 days in a cold room at 4–6 °C. Made in 5 steps over 15 days – 21 days. The longest step, ripen cold, takes 15–20 days (Provincia autonoma di Trento 2013) and runs at 4–6 °C (Provincia autonoma di Trento 2013).
| Main step | 15–20 daysReported[pat-sheet][onaf-sheet] | Ripen cold |
|---|---|---|
| Temperature | 4–6 °CReported[pat-sheet][onaf-sheet] | Ripen cold |
A soft cheese made since the 1970s with a method derived from Italico, soured 7–8 hours in a warm room and ripened only 15–20 days in the cold. The provincial sheet credits its aroma to the milk of the surrounding valleys.
The milk is thermised or pasteurised, and the cheese ripens in a cold room at 4–6 °C.
Every number is labelled with how it is known. How this atlas is made
The provincial sheet says it has been made since the 1970s with a method derived from Italico.
