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Cheese from Italy, Trentino-Alto Adige, province of Bolzano
Toblacher Stangenkäse is a semi-hard cow cheese shaped as a long square bar. Pasteurised whole milk is set with lactic cultures and calf rennet at 35–36 °C, cut to hazelnut size and semi-cooked at 39–40 °C. The bars are moulded without pressing, brined 48 hours and ripened about 6 weeks. Made in 7 steps over 44 days – 5.1 months. The longest step, ripen, takes 42 days – 5 months (ONAF (national organisation of cheese tasters)) and runs at 12–13 °C (ONAF (national organisation of cheese tasters)). Salt is 19 % (ONAF (national organisation of cheese tasters)). Added lactic starter cultures does most of the fermenting.
| Main step | 42 days – 5 monthsReported[onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 12–13 °CReported[onaf-sheet] | Ripen |
| Salt | 19 %Reported[onaf-sheet] | Brine the bars |
| Whole cow milk, pasteurised · From cows fed on pasture or hay from local meadows[onaf-sheet] |
| Powdered lactic cultures[onaf-sheet] |
| Powdered calf rennet[onaf-sheet] |
| Salt · As a 19 % brine, and salted water to wash the rind[onaf-sheet] |
| Starter: powdered lactic cultures |
Total time across the recorded steps: 44 days – 5.1 months
What changes: Lactic cultures go into pasteurised whole milk
Output: inoculated 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
It was designed as a bar, not a wheel, so it travels and slices easily. The curd is moulded without pressing and ripened only about 6 weeks, which made it a way to use surplus milk.
The milk is pasteurised before cheesemaking and the bars are brined for 48 hours.
Every number is labelled with how it is known. How this atlas is made
The bar shape dates from 1883 at the first cooperative dairy of Dobbiaco. It was chosen over the round wheel to make transport and cutting easier.
