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Fermentation Atlas

Cheese from Italy, Lombardia

Formaggio Val Seriana

Made in 6 steps over 4 months – 6 months. The longest step, ripen, takes 4–6 months (ONAF).

Key numbers
Main step4–6 monthsReported[onaf][onaf-sheet][pat-sheet]Ripen
Temperature37–39 °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; evening milk part-skimmed by creaming + morning milk

Total time across the recorded steps: 4 months – 6 months

Start
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What changes: Raw part-skimmed cow milk goes into the vat

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

C, raw; evening milk part-skimmed by creaming + morning milk

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

Long-aged summer semi-skim alpine wheel that becomes flaky.

Rind
Smooth, straw yellow to dark straw-brown
Size
Ø 30 cm, h 10 cm; 8–10 kg

History and sources

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

  1. [onaf] ONAF, scheda formaggio 'Formaggio Val Seriana' (id 1002)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Regione Lombardia PAT sheetgov