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Fermentation Atlas

Cheese from Italy, Lombardia

Formaggio d'Alpe semigrasso

Made in 6 steps over 2 months – 3 months. The longest step, ripen, takes 2–3 months (ONAF).

Key numbers
Main step2–3 monthsReported[onaf][onaf-sheet][pat-sheet]Ripen
Temperature36–38 °CReported[onaf][onaf-sheet][pat-sheet]Set the curd

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
cow milk, raw, part-skimmed by hand (milkings rested 36 h and 24 h; cream goes to alpine butter)

Total time across the recorded steps: 2 months – 3 months

Start
Drag the bar or press Play

What changes: Cow cream goes into the vat

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

C, raw, part-skimmed by hand (milkings rested 36 h and 24 h; cream goes to alpine butter)

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

Summer alpine counterpart of Nostrano semigrasso, the by-product of alpine butter-making.

Rind
Smooth, fairly thick, yellowish
Size
Ø 30–40 cm, h 8–13 cm; 8–12 kg

History and sources

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

  1. [onaf] ONAF, scheda formaggio 'Formaggio d'Alpe semigrasso' (id 1000)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Regione Lombardia PAT sheetgov