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Cheese from Italy
Cylinder 13–15 cm across, 4–6 cm high, 700–900 g; fat in dry matter ≥41 %, dry matter ≥45 %; white paste, natural rind. Made in 5 steps over 22 days. The longest step, ripen in cells or natural cellars, takes at least 20 days (Domanda di registrazione 'Formaggella del Lui…) and runs at up to 15 °C (Domanda di registrazione 'Formaggella del Lui…). Mixed lactic cocci and rods, homo- and heterofermentative, from milk, environment and starter does most of the fermenting.
| Main step | at least 20 daysSet[eu-application][pat-sheet-2][onaf] | Ripen in cells or natural cellars |
|---|---|---|
| Temperature | up to 15 °CSet[eu-application][pat-sheet-2][onaf] | Ripen in cells or natural cellars |
| raw whole goat milk (Camosciata delle Alpi, Nera di Verzasca, Saanen and crosses) |
| Starter: natural or selected starter, mainly thermophilic LAB, small doses of mesophiles allowed |
Total time across the recorded steps: 22 days
What changes: Starter and calf rennet go into cold-held raw goat milk
Output: coagulum.
Microbes at work in this step
thermophilic LAB acidify
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 cheese ripened only 20 days.
Every number is labelled with how it is known. How this atlas is made
PDO registered by Reg. (UE) 102/2011 (application OJ C 220, 14.8.2010). The only Italian PDO goat cheese from the Lombard pre-Alps.
