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Cheese from Italy, Trentino
Raw cow milk from two milkings is set with calf rennet, the curd is broken to hazelnut size and semi-cooked, then moulded, pressed and salted. For at least 90 days the wheels are turned and washed with lukewarm, lightly salted water, which builds a greasy ochre-to-reddish rind and a strong smell that gave the cheese its name. Made in 7 steps over 3.1 months – 3.4 months. The longest step, ripen, takes at least 3 months (European Commission 2013) and runs at 10–20 °C (ONAF (Organizzazione Nazionale Assaggiatori F…). Lactic bacteria of a natural milk starter (lattoinnesto) made in each dairy and Microbes of the raw milk, which the specification credits for the intense flavour do most of the fermenting.
| Main step | at least 3 monthsSet[oj-puzz2013][onaf-puzz] | Ripen |
|---|---|---|
| Temperature | 10–20 °CReported[onaf-puzz] | Ripen |
| Raw cow milk · Brown, Friesian, Red Pied, Alpine Grey, Rendena and Pinzgau cows; no silage; at least 60% of forage from the area[oj-puzz2013] |
| Natural milk starter (lattoinnesto) · Made in the dairy from thermised milk[onaf-puzz] |
| Calf rennet[onaf-puzz] |
| Salt · Dry salt or brine[onaf-puzz] |
| Lukewarm water, sometimes lightly salted · For washing the rind[oj-puzz2013] |
| Starter: natural milk starter made in the dairy, plus calf rennet |
Total time across the recorded steps: 3.1 months – 3.4 months
What changes: Starting material: raw cow milk from two milkings, partly skimmed by letting cream rise
Milk may be partly skimmed by letting the cream rise in basins.
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
Puzzone is a large semi-cooked mountain wheel, but it is wetted with lukewarm water all through ripening, which builds a greasy, nearly airtight rind. The specification ties its strong smell and taste to this washing and to the raw milk of hay- and grass-fed cows.
The specification uses raw milk and the cheese is semi-cooked, not hard-cooked. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than hard cooked ones, because of Listeria, Salmonella and Shiga-toxin E. coli.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (risks named for raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
A strong "nostrano" with a greasy rind was made long ago in alpine huts, rotating village dairies and mountain farms in Val di Fassa, and as the nostrano of Fiemme or of Primiero. Its sharp, salty taste made it a way to flavour polenta and potatoes in poor mountain kitchens. It won a bronze medal at the 1984 International Mountain Cheese competition in Grenoble, and became a PDO in 2013.
