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Cheese from Italy, Trentino-Alto Adige, Prov. Bolzano
Mountain cow milk is skimmed to 2.0–3.0% fat, thermised or pasteurised, then set with lactic cultures and rennet. The curd is cooked, rests under the whey, goes into moulds and is brined. The 35–42 kg wheels ripen 6–15 months at 80–98% humidity and are turned or brushed 10–15 times.
| Fresh cow milk collected in the mountains above 1,000 m, part-skimmed | [pat-sheet][onaf] |
| Lactic cultures | [pat-sheet] |
| Calf rennet | [pat-sheet][onaf] |
| Salt (brine) | [pat-sheet] |
| Lysozyme (optional) | [onaf] |
| Starter | lactic cultures |
Total time across the recorded steps: 6 months – 15 months
What changes: The mountain milk is part-skimmed and heat-treated
The milk is thermised or pasteurised.
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
Mountain cow milk is skimmed to 2.0–3.0% fat, thermised or pasteurised, then set with lactic cultures and rennet. The curd is cooked, rests under the whey, goes into moulds and is brined. The 35–42 kg wheels ripen 6–15 months at 80–98% humidity and are turned or brushed 10–15 times. Made in 6 steps over 6 months – 15 months. The longest step, ripen, turning and brushing, takes 6–15 months (Autonome Provinz Bozen / Provincia autonoma d…).
| Main step | 6–15 monthsReported[pat-sheet] | Ripen, turning and brushing |
|---|---|---|
| Temperature | 35–38 °CReported[onaf-sheet] | Set with lactic cultures and rennet |
A South Tyrolean cooperative hard cheese from part-skimmed mountain milk, made since the 1970s. It is lighter in fat than a full-cream alpine wheel and ripens 6–15 months at high humidity.
The milk is thermised or pasteurised, lysozyme may be added to stop unwanted fermentation, and silage and other fermented forage are excluded from the cows' feed. The cheese ripens 6–15 months. Lysozyme for cheese can be made from hens' eggs, and EFSA calls egg lysozyme a known allergen that residual amounts in cheese may trigger in susceptible people.
Every number is labelled with how it is known. How this atlas is made
The provincial form bases its tradition on local milk and on continuous making at the Nova Ponente dairy cooperative since 1971 and the Brunico dairy since 1975. ONAF records it among the Bolzano traditional products published by the Ministry in the 21st list of March 2021.
