Skip to main content
Support

Browse by category

All categories
Fermentation Atlas

Cheese from Italy, Lombardia

Nissoformaggio che salta

Made in 5 steps over 12 months – 2 years. The longest step, ripen, takes 12 months – 2 years (ONAF).

Key numbers
Main step12 months – 2 yearsReported[onaf][onaf-sheet][pat-sheet]Ripen
Temperature37 °CReported[onaf][onaf-sheet][pat-sheet]Set the curd
DocumentedCheese12 months – 2 yearsPATMore mite- and larva-ripened cheesesMore from Italy

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
cow, sheep or mixed milk, (C–S), whole, pasteurised; two milkings

Total time across the recorded steps: 12 months – 2 years

Start
Drag the bar or press Play

What changes: Pasteurised whole cow or sheep milk goes into the vat

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

C, S or M (C–S), whole, pasteurised; two milkings

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

A rescue technique for spoiling wheels: jar-aged and larva-digested into a pungent cream.

Rind
Thin, smooth, light straw (before fermentation)
Size
Variable

History and sources

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

  1. [onaf] ONAF, scheda formaggio 'Nisso' (id 1022)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Regione Lombardia PAT sheetgov