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Cheese from Italy, Trentino-Alto Adige, province of Bolzano
Pasteurised whole cow milk from Sexten mountain farms is soured with lactic cultures, set with calf rennet at 32 °C and broken to corn or pea size. The curd is semi-cooked at 38–40 °C, pressed in hoops for 5 hours and brined for 2 days. The wheels ripen about 3 months at 8–10 °C, turned, scraped and brushed every day to clear the fine mould that grows on the rind. Made in 6 steps over 3.1 months – 8.1 months. The longest step, ripen, scraping the rind daily, takes 3–8 months (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 8–10 °C (ONAF (Organizzazione Nazionale Assaggiatori F…). Lactic starter cultures does most of the fermenting.
| Main step | 3–8 monthsReported[onaf-sextner] | Ripen, scraping the rind daily |
|---|---|---|
| Temperature | 8–10 °CReported[onaf-sextner] | Ripen, scraping the rind daily |
| Whole cow milk, pasteurised · From cows fed on pasture or hay from local meadows; heated over a wood fire in the mountains[onaf-sextner] |
| Lactic cultures[onaf-sextner] |
| Calf rennet powder[onaf-sextner] |
| Salt · Brine[onaf-sextner] |
| Starter: lactic cultures |
Total time across the recorded steps: 3.1 months – 8.1 months
What changes: Lactic cultures and calf rennet go into the milk at 32 °C and it sets
Output: curd.
Microbes at work in this step
the cultures start the souring
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
It is a large, pressed, semi-cooked mountain cheese whose rind is scraped and brushed every day to clear a fine mould down, which leaves the rind grey-brown and wrinkled.
The milk is pasteurised and the wheels ripen for about three months.
Every number is labelled with how it is known. How this atlas is made
The Sexten cooperative dairy has worked since the 1800s and was refounded in 1926. About 60 members, most of them small farms kept as a second job, supply its milk.
