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Cheese from Italy, Piemonte
Raw whole cow milk, still warm from milking, is set with calf rennet in about an hour. The curd is never cut or salted; it is ladled whole into cloth-lined moulds, drains for about 12 hours and is eaten within a day or two. It is hardly soured at all, so it sits at the edge of what counts as a ferment.
| Raw whole cow milk, just milked | Must not have soured at all; the ONAF sheet names Valdostana cows[pat-sheet][onaf-sheet] |
| Calf rennet | Only as much as sets the milk in about 60 minutes[pat-sheet] |
| No salt | Neither the milk nor the curd is salted[pat-sheet][onaf-sheet] |
Total time across the recorded steps: 13 h
What changes: Milk still warm from milking is warmed a little more in a copper vat
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
Raw whole cow milk, still warm from milking, is set with calf rennet in about an hour. The curd is never cut or salted; it is ladled whole into cloth-lined moulds, drains for about 12 hours and is eaten within a day or two. It is hardly soured at all, so it sits at the edge of what counts as a ferment. Made in 5 steps over 13 h. The longest step, drain slowly, takes 12 h (Regione Piemonte 2015).
| Main step | 12 hReported[pat-sheet][onaf-sheet] | Drain slowly |
|---|---|---|
| Temperature | 34–37 °CReported[pat-sheet][onaf-sheet] | Warm the fresh milk |
Unlike almost every other rennet cheese, the curd is never cut and never salted, and it is eaten within a day or two of making; it is often made for the family or ordered from the herder.
The regional sheet warns that a raw-milk fresh cheese with almost no acid can let unwanted microbes grow, so milk hygiene and a strict cold chain to the table are the controls. Samples in a 2004 regional study had no Salmonella, Listeria monocytogenes or staphylococcal enterotoxins.
Hazards the sources name: Salmonella, Listeria monocytogenes and staphylococcal enterotoxins (tested for; none found in the 2004 regional samples).
Every number is labelled with how it is known. How this atlas is made
The name comes from Trausella, a village in the middle of the valley whose herders did not move to high summer pastures, so buyers went there for fresh tuma. The method was passed on by word of mouth.
