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Cheese from Italy, Valle d'Aosta
Whole raw ewe or goat milk is set with rennet at about 34–36 °C, cut to rice-size grains and stirred while the mass is warmed to no more than 40–42 °C. The curd is pressed in hoops under a weight, dry-salted and ripened for three months or more in cool, damp cellars into a firm round cheese. Made in 7 steps over 3 months. The longest step, ripen in a cool cellar, takes at least 3 months (ONAF). The raw milk's own lactic acid bacteria does most of the fermenting.
| Main step | at least 3 monthsReported[onaf-pressata] | Ripen in a cool cellar |
|---|---|---|
| Temperature | 34–36 °CSet[vda-pressata] | Add rennet |
| Whole raw ewe or goat milk · ONAF also allows cow milk with ewe or goat milk added[vda-pressata][onaf-pressata] |
| Liquid calf rennet[onaf-pressata] |
| Salt · Dry salt[onaf-pressata] |
| Starter: none listed; rennet only |
Total time across the recorded steps: 3 months
What changes: Starting material: whole raw milk from Aosta ewes or goats
Whole raw milk of ewes or goats. ONAF gives February to November as the making season, with the best cheese in summer. Output: whole raw ewe or goat milk.
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
This is the pressed, longer-ripened cheese of Aosta's small ruminants. Unlike the soft goat cheese of the same herds it is cut fine, warmed and pressed under a weight, then aged for months.
Made from raw milk. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses, except hard cooked cheeses; this one is only warmed, not cooked.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The regional sheet admits there are no documents for the region's goat and ewe cheeses, but says they are old and tied to the herds themselves; the method has been passed on by word of mouth.
