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Cheese from Italy, Piemonte
Whole milk of Langhe sheep, alone or with up to 40 % cow milk, is set with liquid calf rennet at about 37 °C. The curd rests, is put into perforated cylinders to drain, and is dry-salted. The rindless cheese is washed briefly with warm water each day and ripens at least 4 days.
| Whole milk of Langhe sheep, pure or at least 60 % of the mix | From two or more milkings; raw or pasteurised (ONAF)[murazzano-disc][murazzano-onaf] |
| Cow milk, up to 40 % | [murazzano-disc] |
| Liquid calf rennet | [murazzano-disc][murazzano-onaf] |
| Fine dry salt | [murazzano-disc][murazzano-onaf] |
Total time across the recorded steps: 5.3 days – 5.4 days
What changes: Liquid calf rennet sets the warm sheep 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
Whole milk of Langhe sheep, alone or with up to 40 % cow milk, is set with liquid calf rennet at about 37 °C. The curd rests, is put into perforated cylinders to drain, and is dry-salted. The rindless cheese is washed briefly with warm water each day and ripens at least 4 days. Made in 5 steps over 5.3 days – 5.4 days. The longest step, ripen with daily washing, takes at least 4 days (Regione Piemonte 2012).
| Main step | at least 4 daysSet[murazzano-disc][murazzano-onaf] | Ripen with daily washing |
|---|---|---|
| Temperature | 34–40 °CSet[murazzano-disc] | Set with rennet |
A fresh rennet robiola of the Langhe made mostly from sheep milk; it is dry-salted and only washed with warm water for a few days. Cheeses of 100 % sheep milk may be labelled as such.
This fresh cheese may be made from raw or pasteurised milk and sold after only 4 days. Raw-milk cheese can carry Listeria, Salmonella and enterohaemorrhagic E. coli, and Listeria and that E. coli can kill. ANSES, the French food-safety agency, advises pregnant women, young children, people over 65 and people with weak immunity not to eat it, except cooked pressed kinds such as Gruyère, which this cheese is not. ANSES also says to follow the storage temperature and use-by date on the pack or from the seller. The sealed glass jars that tradition uses for longer keeping are not a safety control. They keep air out, and WHO says Clostridium botulinum grows without air.
Every number is labelled with how it is known. How this atlas is made
Named after the village of Murazzano, its centre of production and trade. Women of the Langhe carried the tume to market in wicker baskets.
