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Cheese from Italy, Piemonte
Raw cow milk mixed with a tenth to a fifth of ewe milk is set with animal rennet, cut to hazelnut-to-corn grains and ladled into small plastic moulds. The cheeses drain about two days at 20 °C while they are dry-salted, are washed in hot water, then ripen 5 to 20 days in cold rooms with daily turning and more washing.
| Raw whole cow milk | At least 80 % of the milk[onaf-sheet] |
| Raw whole ewe milk | The PAT sheet says at least 10–20 %; the ONAF sheet says up to 20 %[pat-sheet][onaf-sheet] |
| Rennet, normally animal | Enough to set the milk in 35–40 minutes[pat-sheet] |
| Salt | Rubbed dry on the surface; sometimes a quick dip in salted water after washing[pat-sheet] |
Total time across the recorded steps: 7 days – 22 days
What changes: Raw cow and ewe milk from several milkings is kept cold at 4 °C
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 cow milk mixed with a tenth to a fifth of ewe milk is set with animal rennet, cut to hazelnut-to-corn grains and ladled into small plastic moulds. The cheeses drain about two days at 20 °C while they are dry-salted, are washed in hot water, then ripen 5 to 20 days in cold rooms with daily turning and more washing. Made in 6 steps over 7 days – 22 days. The longest step, ripen in a cold room, takes 5–20 days (ONAF (national organisation of cheese tasters)).
| Main step | 5–20 daysReported[onaf-sheet] | Ripen in a cold room |
|---|---|---|
| Temperature | 4 °CReported[pat-sheet][onaf-sheet] | Collect and chill the milk |
A small Langhe tuma of mixed cow and ewe milk whose rind is kept clean by washing, not grown. Some drier cheeses are kept on in glass jars, and very old ones are refermented with raw ewe milk into brus.
Made from raw milk kept at 4 °C until the make and ripened as little as 5 days; the sheets record no specific safety tests. The CDC says raw-milk products can expose people to germs such as Listeria, E. coli and Salmonella, with higher risk for pregnant women, children under 5, adults over 65 and people with weakened immune systems. The sealed-jar and under-oil variants shut out air, and the sheets give no pH, salt or water-activity figure for them. The bacterium behind botulism grows well with little oxygen (FDA), and the CDC lists chopped garlic in oil among its newer sources. Those variants record local practice, not a tested home method.
Every number is labelled with how it is known. How this atlas is made
The regional sheet cites G. Del Forno (1981) and S. Doglio (1996) as evidence that the method has been consolidated for no less than 25 years.
