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Cheese from Italy, Piemonte
Motta is a small ball of acid curd from the Valsesia, made with no rennet at all. Raw milk, partly skimmed by letting the cream rise, sours at room temperature for 12–24 hours until it sets like yoghurt. The moist curd is kneaded with salt, pepper, fennel seed and cumin, rolled into balls and eaten fresh or after 1–2 weeks. Made in 5 steps over 7.5 days – 15 days. The longest step, ripen on wooden boards, takes 7–14 days (Regione Piemonte 2015). Native lactic bacteria of the raw milk, which sour it until it sets does most of the fermenting.
| Main step | 7–14 daysSet[piemonte-pat][onaf-sheet] | Ripen on wooden boards |
|---|
| Raw cow milk, one milking · Partly skimmed by letting the cream rise in shallow tubs[piemonte-pat][onaf-sheet] |
| Salt, pepper, fennel seed and cumin[piemonte-pat][onaf-sheet] |
| Wine (sometimes) · Small amounts[piemonte-pat] |
| No rennet and no starter · Coagulation is by acid only[piemonte-pat] |
| Starter: none; the milk's own lactic flora sours it |
Total time across the recorded steps: 7.5 days – 15 days
What changes: The milk stands in shallow tubs and part of the cream is taken off
Output: partly skimmed raw 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
Motta uses no rennet. The regional sheet says it arose because milk left to cream overnight became too sour for normal cheesemaking, so the acid curd was spiced and rolled into balls.
The regional sheet notes that a well-developed acidity in the finished cheese holds back unwanted microbes; the milk is raw.
Every number is labelled with how it is known. How this atlas is made
The regional sheet cites Del Forno (1981), Vizzardi and Maffeis (1990) and Doglio (1996) as evidence of the method. The summer-pasture version is the most typical.
