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Fermentation Atlas

Cheese from Italy, Lombardia

BernardoFormaggella Bernarda

Made in 6 steps over 16 days – 22 days. The longest step, ripen, takes 15–20 days (ONAF) and runs at 10–15 °C (ONAF).

Key numbers
Main step15–20 daysReported[onaf][onaf-sheet][pat-sheet]Ripen
Temperature10–15 °CReported[onaf][onaf-sheet][pat-sheet]Ripen

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
cow milk, or M (C + 10% G), raw, whole; rested 3–4 h after milking

Total time across the recorded steps: 16 days – 22 days

Start
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What changes: Raw whole cow milk goes into the vat

Step 1 of 6
Prepare the milk
Time
3–4 h
Reported
Temperature
Not documented
Salt
None given
Acidity
Not documented

C, or M (C + 10% G), raw, whole; rested 3–4 h after milking

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

What makes this one different

Saffron-tinted soft alpine formaggella with a yellow-orange paste.

Rind
Almost absent and soft (fresh) to yellow-brown (short-aged)
Size
Ø 15 cm, h 5 cm; 0.5–1.0 kg

Variants

  • fresco: almost no rind, soft compact paste
  • a breve stagionatura (rarer): yellow-brown rind, firmer paste with medium eyes

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [onaf] ONAF, scheda formaggio 'Bernardo' (id 905)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Regione Lombardia PAT sheetgov