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Cheese from Italy, Piemonte
Raw milk from a single milking is left 12 hours in shallow pans so the cream rises and is skimmed off by hand. The milk is renneted at 25–30 °C, cut once to walnut-size curd and ladled into moulds to drain for a day. The flat soft cheese then ripens at least 7 days on wooden boards bedded with hay and is usually eaten within 15 days.
| Raw cow milk from a single milking, partly skimmed by surface creaming | [pat-sheet] |
| Rennet15–20 cc per 100 litres of milk (average) | [pat-sheet] |
| Clean, well-dried hill or mountain hay | Bedding for the ripening boards; not eaten[pat-sheet] |
Total time across the recorded steps: 8.5 days
What changes: Cream rises on the raw milk in shallow pans and is skimmed off
Raw milk from one milking only; the risen cream is taken off by hand.
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 milk from a single milking is left 12 hours in shallow pans so the cream rises and is skimmed off by hand. The milk is renneted at 25–30 °C, cut once to walnut-size curd and ladled into moulds to drain for a day. The flat soft cheese then ripens at least 7 days on wooden boards bedded with hay and is usually eaten within 15 days. Made in 5 steps over 8.5 days. The longest step, ripen on hay-covered boards, takes at least 7 days (Regione Piemonte 2015).
| Main step | at least 7 daysReported[pat-sheet] | Ripen on hay-covered boards |
|---|---|---|
| Temperature | 8–12 °CReported[pat-sheet] | Let the cream rise and skim it |
A raw-milk cheese partly skimmed by letting the cream rise for 12 hours, set at 25–30 °C and ripened about one to two weeks on boards bedded with hay, which give it its thin white skin.
The milk is raw and the ripening is very short. A regional survey found no Salmonella, no Listeria monocytogenes and no staphylococcal enterotoxin, but E. coli up to 10,000 cfu/g and coagulase-positive staphylococci up to 1,000 cfu/g, so the sheet rates its hygiene as average and stresses milk quality, clean boards and clean hay.
Hazards the sources name: Escherichia coli (up to 10,000 cfu/g in a regional survey of samples); Coagulase-positive staphylococci (up to 1,000 cfu/g; no enterotoxin found).
Every number is labelled with how it is known. How this atlas is made
Oral accounts gathered for the regional sheet place Beddo in the middle of the 18th century, first made by herders from Candelo who took their cattle to summer pasture at Zucca di Sant'Eurosia in Pralungo.
