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Cheese from Italy, Piedmont, the province of Cuneo and the municipality of Villafranca Piemonte
Cow milk, sometimes with a little sheep or goat milk, may be heat-treated and seeded with lactic cultures or natural starters, then set with rennet at 27–38 °C. The curd is broken to maize-kernel size, pressed in round or square moulds and worked for at most 7 days before salting in brine and/or dry. It ripens at least one month in natural caves or rooms that copy them, growing a thin grey to reddish rind.
| Cow milk from two or more milkings, possibly partly skimmed | [rasch-2013][rasch-2021] |
| Small quantities of sheep and/or goat milk (optional) | [rasch-2013][rasch-2021] |
| Lactic cultures (fermenti lattici) and/or natural starters (innesti naturali), optional | [rasch-2013][rasch-2021] |
| Rennet; animal rennet must contain at least 80 % chymosin, non-animal coagulants allowed | [rasch-2021] |
| Salt, dry and/or as brine | [rasch-2021] |
| Starter | optional lactic cultures and/or natural starters |
Total time across the recorded steps: 30 days
What changes: Rennet and optional cultures go into the cow milk
The milk may be heat-treated and seeded with lactic cultures or natural starters, which help form the eyes.
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
Cow milk, sometimes with a little sheep or goat milk, may be heat-treated and seeded with lactic cultures or natural starters, then set with rennet at 27–38 °C. The curd is broken to maize-kernel size, pressed in round or square moulds and worked for at most 7 days before salting in brine and/or dry. It ripens at least one month in natural caves or rooms that copy them, growing a thin grey to reddish rind. Made in 5 steps over 30 days. The longest step, ripen in caves, takes at least 30 days (European Commission 2013).
| Main step | at least 30 daysSet[rasch-2013][rasch-2021] | Ripen in caves |
|---|---|---|
| Temperature | 27–38 °CSet[rasch-2021] | Seed and set the milk |
Mostly square, and ripened in natural cave cellars or rooms that copy them, which shapes the rind's moulds. The d'Alpeggio type is made only from summer pasture milk above 900 m.
The milk may be raw or heat-treated.
Every number is labelled with how it is known. How this atlas is made
The cheese has been made for more than a century on the pastures around Mondovì, and herds moving down to the plain in bad weather spread it across the Cuneo plain. Archive documents of Pamparato and Ormea dated 1460–1520 record herders paying the local lord in cheese for the use of the pastures. The name comes from a pasture and lake of the same name below Monte Mongioie in Magliano Alpi, and the square shape made the cheeses easier to carry down by mule. A presidential decree of 16 December 1982 recognised the denomination, published in the Gazzetta Ufficiale of 18 July 1983. The 2022 amendment added Villafranca Piemonte, raised the setting temperature to 38 °C and allowed brine-only salting.
