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Cheese from Italy, Trentino-Alto Adige, Prov. Trento
A boundary entry, set by rennet rather than by a long fermentation. Raw part-skimmed cow milk, sometimes with a natural milk starter, is warmed to 32–34 °C and set with calf rennet; before the vat curd is cut for cheese, a portion of the uncut curd (tenza) is taken out. Each portion is covered with half-whipped cream and eaten at once as a dessert.
| Evening cow milk, skimmed by letting the cream riseabout 1/3 | [pat-sheet][onaf-sheet] |
| Whole morning cow milkabout 2/3 | [pat-sheet][onaf-sheet] |
| Natural milk starter (lattofermento) | Optional[pat-sheet] |
| Bovine (calf) rennet | [pat-sheet][onaf-sheet] |
| Cream, partly whipped | [pat-sheet][onaf-sheet] |
| Starter | optional natural milk starter (lattofermento) |
What changes: The cream rises off the evening milk before it joins the morning milk
The evening milk is skimmed by letting the cream rise naturally; additives and preservatives are banned.
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
A boundary entry, set by rennet rather than by a long fermentation. Raw part-skimmed cow milk, sometimes with a natural milk starter, is warmed to 32–34 °C and set with calf rennet; before the vat curd is cut for cheese, a portion of the uncut curd (tenza) is taken out. Each portion is covered with half-whipped cream and eaten at once as a dessert.
| Temperature | 32–34 °CReported[pat-sheet][onaf-sheet] | Warm and add rennet |
|---|
It is the uncut rennet curd taken from the vat before cheesemaking goes on, so it is never cut, cooked or ripened. Its sister casàda con la ricotta uses whey ricotta in place of the curd.
Made from raw milk and eaten fresh; the PAT sheet limits storage to 2 days at 4 °C. ANSES, the French food safety agency, names Listeria, Salmonella and enterohaemorrhagic E. coli as the main hazards of raw-milk cheeses. It advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté.
Every number is labelled with how it is known. How this atlas is made
Angelo Michele Negrelli, a leading figure of Primiero from the later 1700s to the earlier 1800s, recalls it in his memoirs, where going "a casada" had become a saying; made on alpine farms and in village dairies, now carried on by the Primiero dairy cooperative.
