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Fermentation Atlas

Cheese from Italy, Piemonte

Caprino valsesianoCrava

Made in 5 steps over 15 days. The longest step, ripen, takes up to 15 days (ONAF).

Key numbers
Main stepup to 15 daysReported[onaf][onaf-sheet][pat-sheet]Ripen
Temperature30–35 °CReported[onaf][onaf-sheet][pat-sheet]Set the curd

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
goat milk, raw, whole; no particular acidification

Total time across the recorded steps: 15 days

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

Step 1 of 5
Prepare the milk
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

G, raw, whole; no particular acidification

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

Small, tall, quick-ripening goat cheese with a strong, piquant taste that sharpens with age.

Rind
Clean or bloomy; smooth or slightly wrinkled
Size
200–500 g; tall cylinder ø 8–10 cm, side 3–6 cm

Variants

  • large Crava: 2–4 kg, same method, longer ripening

History and sources

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

  1. [onaf] ONAF, scheda formaggio 'Caprino valsesiano' (id 451)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Regione Piemonte, schede tecniche PAT 2015gov