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Cheese from Italy, Emilia-Romagna
Whole cow milk is set with calf rennet at 36–40 °C, cut and gently cooked to 42 °C for the fresh cheese or 46 °C for the aged one. The curd is packed into perforated moulds, kept warm for 1–3 hours, salted and ripened, either briefly as a soft fresh caciotta or for three months to a year. Made in 8 steps over 3.1 days – 12 months. The longest step, ripen, takes 3 days – 12 months (ONAF) and runs at up to 16 °C (Provincia di Reggio Emilia 2015). Lactic cultures selected within the production area and The raw milk's own lactic acid bacteria, in the aged cheese made from raw milk do most of the fermenting.
| Main step | 3 days – 12 monthsReported[onaf-furmain] | Ripen |
|---|---|---|
| Temperature | up to 16 °CSet[re-furmain] | Ripen |
| Whole cow milk · From one or more milkings. Pasteurised for Furmaìn fresco; raw or thermised for Furmaìn stagionato[re-furmain][onaf-furmain] |
| Selected lactic cultures · Allowed, if selected within the production area[re-furmain] |
| Calf rennet · Liquid or powder, dosed to set the milk in about 30 minutes[re-furmain] |
| Salt · Dry salt, or brine[re-furmain] |
| Starter: locally selected lactic cultures allowed, plus calf rennet |
Total time across the recorded steps: 3.1 days – 12 months
What changes: Starting material: whole cow milk, pasteurised for the fresh cheese
Whole milk from one or more milkings. For Furmaìn fresco it is pasteurised first; for Furmaìn stagionato it is used raw or thermised. Output: whole cow 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
It is the small "house cheese" of the Parmigiano Reggiano country, made a few kilos at a time beside wheels of grana that age a year or more. Its fresh form uses pasteurised milk and is eaten within weeks; its aged form uses raw or thermised milk and keeps up to a year.
The fresh cheese is made from pasteurised milk. The aged cheese may be raw milk, and ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses (aged Furmaìn may be raw milk).
Every number is labelled with how it is known. How this atlas is made
Documents of the 16th and 17th centuries call the small farm cheeses "formelle" or "formaggette", Italian forms of the dialect furmaìn, named in contrast to the large grana. Women made them in farm kitchens from milk left after the calves and the household, often in winter. In the Second World War, families kept back milk from the cooperative dairy to make it in secret. The province of Reggio Emilia listed it as a traditional product, and a local consortium (CON.V.A.) registered a logo and rules to revive it.
