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Cheese from Italy, Trentino-Alto Adige, province of Bolzano
Aschbacher Magerkäse is a lean, semi-cooked cow cheese made from milk half skimmed for butter. The pasteurised milk is soured with starter, set with calf rennet at 32 °C, cut to maize-kernel size and cooked at 38 °C, then moulded, brined and ripened at least 30 days. It has a soft, elastic paste with many round eyes. Made in 6 steps over 30 days. The longest step, ripen, takes at least 30 days (ONAF (Organizzazione Nazionale Assaggiatori F…). Added lactic starter cultures does most of the fermenting.
| Main step | at least 30 daysReported[onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 32 °CReported[onaf-sheet] | Add starter and calf rennet |
| Cow milk, half of it skimmed · Skimmed by creaming or centrifuge, the cream going to butter; then pasteurised[onaf-sheet] |
| Lactic starter cultures[onaf-sheet] |
| Calf rennet[onaf-sheet] |
| Salt · As a brine bath[onaf-sheet] |
| Starter: lactic starter cultures |
Total time across the recorded steps: 30 days
What changes: Half of the milk is skimmed for butter, then all of it is pasteurised
Output: half-skimmed pasteurised milk.
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
It is made from milk half skimmed for butter-making, as South Tyrolean dairies have long done, so it is leaner than the full-fat Algund cheeses; it is sold young, from 30 days.
The milk is pasteurised before cheesemaking.
Every number is labelled with how it is known. How this atlas is made
The cheesemaker Josef Gruber says he took up the method in 1960 and passed it on in 1995 to the present cheesemaker.
