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Cheese from Switzerland, Ticino
Goat, cow or mixed milk, often thermised at 65 °C, is cooled, soured briefly with yogurt or lactic cultures and set with rennet in 45–60 minutes. The curd is cut to walnut–hazelnut size, drained in perforated baskets, rested warm for 8–12 hours and salted, giving small round cheeses of 70–100 g that are eaten fresh within a week or matured in a cellar. Made in 6 steps over 7.4 days – 7.6 days. The longest step, eat fresh or mature in a cellar, takes up to 7 days (Kulinarisches Erbe der Schweiz / Patrimoine c…) and runs at 4–13 °C (Kulinarisches Erbe der Schweiz / Patrimoine c…). Yogurt bacteria or added lactic cultures does most of the fermenting.
| Main step | up to 7 daysReported[patrimoine-ch] | Eat fresh or mature in a cellar |
|---|---|---|
| Temperature | 4–13 °CReported[patrimoine-ch] | Eat fresh or mature in a cellar |
| Goat, cow or mixed milk · Goat milk gives a white-cream cheese, cow milk a more yellowish one[patrimoine-ch][rsi2024] | |
| Half a pot per 50 l of milk | Yogurt, or lactic cultures[patrimoine-ch] |
| Rennet, diluted in lukewarm water[patrimoine-ch] | |
| Salt · Dry or as brine[patrimoine-ch] | |
| Starter | yogurt or lactic cultures (no starter in the 1913 description) |
Total time across the recorded steps: 7.4 days – 7.6 days
What changes: Goat or cow milk is warmed to 65 °C for about a quarter of an hour
Output: thermised milk.
Microbes at work in this step
mild heat reduces raw-milk microbes; in 1913 the milk was only warmed to 28 °C
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
The Ticino robiola is a small fresh rennet cheese that differs from Italian robiola in taste, texture and shape. It is set with rennet in about an hour rather than by a long acid set, and is low and sweet, unlike the tall, acid büscion of the same canton. In 1913 the milk was only warmed to 28 °C and no culture was added.
Every number is labelled with how it is known. How this atlas is made
The inventory traces robiole in Italy to the 16th century, small fresh cheeses of the Sottoceneri to Franscini (1837–39), and the robbiole of the Valle di Muggio as already famous in 1913.
