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Cheese from Italy, Trentino
A small, soft mountain cheese from the Val di Sole and its side valleys. Whole cow milk is set with calf rennet at 35–39 °C, the curd is broken to walnut size and packed into moulds without pressing, then brined the next day. It is ready after 20–30 days, with a tender, pale paste. Made in 6 steps over 20 days – 30 days. The longest step, ripen, takes 20–30 days (Provincia autonoma di Trento 2012) and runs at 4–6 °C (ONAF (national organisation of cheese tasters)). Lactic bacteria of the raw milk, or of the added milk starter does most of the fermenting.
| Main step | 20–30 daysReported[tn-atlante][slowfood-casolet] | Ripen |
|---|---|---|
| Temperature | 4–6 °CReported[onaf-casolet] | Ripen |
| Whole cow milk from one or two milkings · Raw for the Presidium cheese; thermised in other dairies[slowfood-casolet][onaf-casolet] |
| Calf rennet[onaf-casolet] |
| Salt (brine, or dry salt)[slowfood-casolet][onaf-casolet] |
| Starter: none in the raw-milk Presidium cheese; thermised milk gets a natural milk starter or selected cultures |
Total time across the recorded steps: 20 days – 30 days
What changes: Starting material: whole cow milk from one or two milkings
Collected warm in churns or chilled at the farm. Output: whole cow milk from one or two milkings.
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 small, young, uncooked cow cheese of the Val di Sole, eaten after 20–30 days. The curd is packed into moulds without pressing, so the paste stays soft and tender.
The Presidium cheese is made from raw milk and ripened at least 20 days. Other dairies thermise the milk first.
Every number is labelled with how it is known. How this atlas is made
The name probably comes from Latin caseolus, small cheese. It was once made only in autumn, when the herds came down from the summer pastures and milk was scarce, and was kept as the family's winter cheese. It was made at home, in dairies that took turns working the village milk, and later in valley cooperatives. The Slow Food Presidium brings back the raw-milk cheese.
