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Cheese from Italy, Liguria, province of Genoa
These are small cylinders of raw goat-milk cheese, about 5 cm across, set slowly by lactic souring at 20–25 °C with a little calf rennet added late. The curd drains a day in perforated moulds; in Valbrevenna the little cheeses are then dusted with chestnut or beech ash for two hours and ripened about 10 days. Made in 6 steps over 12 days. The longest step, ripen briefly, takes 10 days (Regione Liguria). Native lactic bacteria, from added cultures or sour whey of the last batch does most of the fermenting.
| Main step | 10 daysReported[pat-liguria][onaf-brevenna] | Ripen briefly |
|---|---|---|
| Temperature | 20–25 °CReported[onaf-brevenna] | Let the milk sour and set |
| Raw whole goat milk[pat-liguria][onaf-brevenna] |
| Native lactic cultures and/or sour whey from the last batch[onaf-brevenna] |
| Calf rennet (a small quantity)[onaf-brevenna] |
| Salt · Added to the curd in the vat[onaf-brevenna] |
| Chestnut or beech ash[pat-liguria][onaf-brevenna] |
| Starter: native lactic cultures and/or sour whey from the previous make |
Total time across the recorded steps: 12 days
What changes: Sour whey from the last batch, or native cultures, goes into raw goat milk
Output: inoculated goat 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
The curd is set mostly by slow lactic souring with whey from the last batch, finished with a little rennet, and the little cheeses are dusted with chestnut or beech ash for two hours.
The milk is raw and the cheese is eaten after about 10 days. ANSES names soft raw-milk cheeses among the main sources of hazards and advises pregnant women, young children, people over 65 and immunocompromised people to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli (named for soft raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
The regional text notes that goat herds in the Ligurian valleys have grown in number, with semi-intensive keeping on natural pasture plus cultivated forage.
