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Cheese from Italy, Piedmont
Ossolano is a semi-cooked pressed cow cheese from the Ossola valleys of northern Piedmont. Whole raw or pasteurised milk is set with calf rennet at 36–39 °C, the curd is cut to maize-grain size and heated to 42–45 °C, then pressed for up to 12 hours in bands printed with the name. It ripens at least 60 days at 5–14 °C. Made in 7 steps over 2 months. The longest step, ripen, takes at least 2 months (Regione Piemonte 2012) and runs at 5–14 °C (Regione Piemonte 2012). Lactic bacteria of the milk, or selected native lactic starters from the production area does most of the fermenting.
| Main step | at least 2 monthsSet[oss-disc2012][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 5–14 °CSet[oss-disc2012] | Ripen |
| Whole cow milk · From 2 to 4 consecutive milkings (Ossolano d'Alpe 1 to 2); raw or pasteurised[oss-disc2012] |
| Starters of local lactic bacteria · Optional; selected from native strains of the production area[oss-disc2012] |
| Calf rennet · Animal rennet from calf abomasum[oss-disc2012] |
| Salt · Dry or as brine[oss-disc2012] |
| Starter: optional selected native lactic bacteria from the Ossola area |
Total time across the recorded steps: 2 months
What changes: Starting material: whole cow milk from two to four milkings, raw or pasteurised
Ossolano uses 2 to 4 consecutive milkings; Ossolano d'Alpe uses 1 to 2, made on alpine pastures at 1400 m or higher from June to September. In the 2012 text at least 70% of the cows' forage came from the area, and d'Alpe cows ate only fresh pasture plus at most 20% cereals.
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
Ossolano is semi-cooked at 42–45 °C and pressed, a method the specification links to the cold mountain climate, where heating helps the whey drain. It is lower-cooked than Gruyère-type cheeses and ripened shorter. Ossolano d'Alpe is made only on high summer pastures.
The PDO allows raw milk. ANSES names Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli as the risks of raw-milk cheeses and advises pregnant women, young children, people over 65 and people with weak immunity not to eat them, except cooked pressed cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (raw-milk risks named by ANSES; the PDO allows raw milk).
Every number is labelled with how it is known. How this atlas is made
The specification cites a deed of 12 July 1006 in which the bishop of Novara leased church land for a yearly rent of 100 pounds of cheese. In 1598 Bishop Carlo Bescapé sent cheese from the Antrona and Bognanco valleys to Pope Clement VIII. The Ossola still keeps turn-based village dairies (latterie turnarie), where farmers take turns to make cheese from the pooled milk.
