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Cheese from Italy, Piemonte
Raw cow milk from one milking is creamed overnight in a home pot, then soured with acid whey from the last make and left 24–36 hours at 16–20 °C until it sets with no rennet. The weak curd is cut, warmed with 60 °C water, ladled into small moulds and eaten the same or the next day.
| Raw cow milk from one milking | Left about 12 hours at 16–20 °C and skimmed of the cream that rises[pat-sheet][onaf-sheet] |
| Acid whey from the previous make | No rennet is used[pat-sheet][onaf-sheet] |
| Hot water at 60 °C | Poured over the cut curd to help the whey run out[pat-sheet] |
| Pepper or other spicesoptional | Once added to the surface of cheeses kept longer[pat-sheet][onaf-sheet] |
| Starter | acid whey from the previous make, added to the milk with no rennet |
Total time across the recorded steps: 37 h – 2.1 days
What changes: The cream rises on the raw milk overnight and is skimmed off
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 from one milking is creamed overnight in a home pot, then soured with acid whey from the last make and left 24–36 hours at 16–20 °C until it sets with no rennet. The weak curd is cut, warmed with 60 °C water, ladled into small moulds and eaten the same or the next day. Made in 5 steps over 37 h – 2.1 days. The longest step, add acid whey and let the milk sour and set, takes 24–36 h (Regione Piemonte 2015) and runs at 16–20 °C (Regione Piemonte 2015).
| Main step | 24–36 hReported[pat-sheet][onaf-sheet] | Add acid whey and let the milk sour and set |
|---|---|---|
| Temperature | 16–20 °CReported[pat-sheet][onaf-sheet] | Add acid whey and let the milk sour and set |
One of the few Italian cheeses set by acid alone, with no rennet. The milk sours for 24 to 36 hours at 16–20 °C with whey from the last batch, and the weak curd is firmed with hot water.
The regional sheet notes that raw milk soured slowly without a starter can let unwanted microbes grow, while acid that builds quickly protects the cheese; clean milk and equipment are the key controls. The CDC says pregnant women, newborns, people 65 or older and people with weak immunity should avoid any cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
Once eaten both fresh and aged; few farms make it now, and some have changed the method slightly. In Valle Po it is called tuma 'd l'eva after the water added to set the curd.
