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Fermentation Atlas

Cheese from Italy, Piemonte

Toma di Lanzo

Made in 6 steps over 15 days. The longest step, ripen, takes at least 15 days (ONAF).

Key numbers
Main stepat least 15 daysReported[onaf][onaf-sheet][pat-sheet]Ripen
Temperature35–37 °CReported[onaf][onaf-sheet][pat-sheet]Set the curd

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
cow milk, raw, whole or partly skimmed by creaming (evening milk creamed and added to morning milk)

Total time across the recorded steps: 15 days

Start
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What changes: Raw part-skimmed cow milk goes into the vat

Step 1 of 6
Prepare the milk
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

C, raw, whole or partly skimmed by creaming (evening milk creamed and added to morning milk)

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

What makes this one different

Valli di Lanzo toma, some still shaped only in cloth; the production rules allow two types.

Rind
Smooth, straw/greyish from grey moulds
Size
3.0–7.0 kg; cylinder ø 20–40 cm, side 5–15 cm

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [onaf] ONAF, scheda formaggio 'Toma di Lanzo' (id 478)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Regione Piemonte, schede tecniche PAT 2015gov