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Cheese from Italy, Lombardia
Raw or pasteurised cow milk is set with calf rennet at 35–44 °C within 25 minutes, optionally with a milk starter from earlier makes. The curd is broken twice to hazelnut size and soured in square moulds at 24–30 °C for 4–24 hours, then salted and ripened at 2–8 °C. It is sold as fresco from 2 to 30 days and as maturo after 30 days, its rind sponged with salt water.
| Cow milk from cows raised in the area, from at least two milkings | At least 50% of the feed dry matter comes from the area, on a yearly basis[ql-disc] |
| Calf rennet | [ql-disc] |
| Milk starter (latto-innesto) from earlier makes in the same dairy, or selected cultures | Optional[ql-disc] |
| Salt, dry or as brine | [ql-disc] |
| Starter | optional milk starter (latto-innesto) from earlier makes, or selected cultures |
Total time across the recorded steps: 2.2 days – 31 days
What changes: Milk from two milkings comes together, part of it skimmed
Raw or pasteurised milk from at least two milkings; the later milkings may give whole or part-skimmed 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
Raw or pasteurised cow milk is set with calf rennet at 35–44 °C within 25 minutes, optionally with a milk starter from earlier makes. The curd is broken twice to hazelnut size and soured in square moulds at 24–30 °C for 4–24 hours, then salted and ripened at 2–8 °C. It is sold as fresco from 2 to 30 days and as maturo after 30 days, its rind sponged with salt water. Made in 7 steps over 2.2 days – 31 days. The longest step, ripen cold, takes 2–30 days (Disciplinare di produzione della denominazion…) and runs at 2–8 °C (Disciplinare di produzione della denominazion…).
| Main step | 2–30 daysSet[ql-disc] | Ripen cold |
|---|---|---|
| Temperature | 2–8 °CSet[ql-disc] | Ripen cold |
A square stracchino-family cheese that is soured warm in its moulds and then ripened cold. It is sold fresh after a few days or as maturo after a month, its rind only sponged with salt water.
Raw milk is allowed. The specification sets cold ripening at 2–8 °C; ONAF advises keeping the cheese at 0–6 °C at home. If it is made with raw milk, ANSES advises pregnant women, people with weak immunity, people over 65 and young children to avoid raw-milk cheese, except cooked pressed cheeses such as Gruyère or Comté.
Every number is labelled with how it is known. How this atlas is made
ONAF says the cheese has been made since the 10th century, first as 'stracchino quadro'. The name comes from erba quartirola, the grass of the late cuttings eaten by herds back from the summer pastures; in autumn the small milk yield was made into quick-ripening stracchini (ONAF). The name was registered as a PDO in 1996, and amendments to its specification were approved in 2017.
