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Fermentation Atlas

Cheese from Italy, Lombardia

Frumagit di Curiglia

Made in 5 steps over 37 h – 3.1 days. The longest step, ripen, takes 24 h – 2 days (ONAF).

Key numbers
Main step24 h – 2 daysReported[onaf][onaf-sheet][pat-sheet]Ripen
Temperature30–34 °CReported[onaf][onaf-sheet][pat-sheet]Set the curd

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
goat milk, raw, whole, warm from milking or rewarmed; semi-wild grazing, Feb–Oct
Starter: optional native or selected cultures

Total time across the recorded steps: 37 h – 3.1 days

Start
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What changes: Raw whole goat milk goes into the vat

Step 1 of 5
Prepare the milk
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

G, raw, whole, warm from milking or rewarmed; semi-wild grazing, Feb–Oct

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

Tiny oval raw goat cheese shaped through a perforated tube; matured ones turn bloomy or orange-smeared. Moisture 50%, fat on dry matter 51%, protein 21%, pH 5.6–6.3.

Rind
None (fresh); very thin skin with white bloom or red-orange bacterial smear (matured)
Size
Elliptical, 8 × 6 cm, h 2.5–3 cm; ~80 g

Variants

  • freschissimo (1–2 d): no rind
  • fresco/matured up to 3 weeks: bloom or red-orange smear, creamy under rind

History and sources

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

  1. [onaf] ONAF, scheda formaggio 'Frumagit di Curiglia' (id 1005)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Regione Lombardia PAT sheetgov