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Cheese from Italy, Liguria
A raw sheep-milk cheese from the mountain valleys behind Imperia, made in two types. The milk is soured with acid whey from the last make and set with calf rennet; the curd is broken with a stick to hazelnut size for the sweet type or corn size for the aged type, lightly pressed by hand in baskets and dry-salted or brined. The sweet type ripens 20–60 days, the aged type 2–12 months.
| Raw whole sheep milk | [pat-sheet][onaf-sheet] |
| Acid whey starter (siero-innesto) from the previous make | [onaf-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Salt (dry or as brine) | [pat-sheet][onaf-sheet] |
| Starter | acid whey starter (siero-innesto) from the previous make |
Total time across the recorded steps: 2.7 months – 14 months
What changes: Acid whey from the last make and calf rennet go into the raw sheep milk
The raw milk is inoculated with acid whey, brought to setting temperature and given liquid calf rennet. Neither sheet gives the temperature or time.
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
A raw sheep-milk cheese from the mountain valleys behind Imperia, made in two types. The milk is soured with acid whey from the last make and set with calf rennet; the curd is broken with a stick to hazelnut size for the sweet type or corn size for the aged type, lightly pressed by hand in baskets and dry-salted or brined. The sweet type ripens 20–60 days, the aged type 2–12 months. Made in 6 steps over 2.7 months – 14 months. The longest step, ripen the aged type, takes 2–12 months (Regione Liguria (agriligurianet)).
| Main step | 2–12 monthsReported[pat-sheet][onaf-sheet] | Ripen the aged type |
|---|
The sweet and aged types are salted the same way. They differ in curd size, hazelnut or corn kernel, and in ripening time, 20–60 days or 2–12 months.
Made from raw milk; the sheets give no safety values, and the sweet type ripens as little as 20 days. ANSES, the French food safety agency, says Listeria and enterohaemorrhagic E. coli in raw-milk cheeses can kill, and advises pregnant women, people with weak immunity, people over 65 and young children to avoid raw-milk cheeses other than pressed cooked ones such as Gruyère or Comté. It says cheese cooked well, as in an oven recipe, no longer poses a risk.
Every number is labelled with how it is known. How this atlas is made
The regional sheet recalls flocks from the Bergamo valleys and Piedmont that wintered in Liguria from November to May and sold fresh ricotta and sheep cheese in the coastal markets.
