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Cheese from Italy, Valle d'Aosta
Freshly milked whole milk of Valdostana cows is warmed to about 36 °C in a copper cauldron and set with calf rennet. The curd is not cut; small portions are lifted into cloths or moulds to drain. The soft, white, creamy cheese is eaten within a couple of days, plain, with herbs or sweetened as a dessert.
| Raw whole milk of Valdostana cows, freshly milked | [vda-sheet][onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| A little salt (regional sheet); the ONAF sheet says it is not salted | [vda-sheet][onaf-sheet] |
| Starter | no starter or culture is named in the sheets; only calf rennet is added |
Total time across the recorded steps: 2.1 days
What changes: Freshly milked cow milk is warmed to about 36 °C in a copper cauldron
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
Freshly milked whole milk of Valdostana cows is warmed to about 36 °C in a copper cauldron and set with calf rennet. The curd is not cut; small portions are lifted into cloths or moulds to drain. The soft, white, creamy cheese is eaten within a couple of days, plain, with herbs or sweetened as a dessert. Made in 5 steps over 2.1 days. The longest step, chill and eat fresh, takes up to 2 days (ONAF (national organisation of cheese tasters)).
| Main step | up to 2 daysReported[onaf-sheet] | Chill and eat fresh |
|---|---|---|
| Temperature | 36 °CReported[vda-sheet][onaf-sheet] | Warm the fresh milk |
A household curd of Valdostana farm families, set slowly and never cut, ladled into cloths and eaten within days. It is barely ripened at all.
The milk is raw and the cheese is not ripened. The ONAF sheet has it chilled after making and eaten within 2 days. The US CDC says people at higher risk of Listeria infection, including pregnant women, people 65 or older and people with weak immunity, should avoid cheese made from raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The name comes from the Franco-Provençal reblétchì, to milk again. Herdsmen were said to leave the cows part-milked and finish later, keeping the rich last milk out of the tax owed to owners. The regional sheet says the cheese was first described in detail by G.A. Negri in his 1957 book on the Valdostan cheesemaker.
