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Cheese from Italy, Piemonte
Raw whole cow milk is set with animal rennet at milking temperature, straight after milking, in about an hour. The curd is broken coarsely to keep water in and drains a few hours in cloth-lined moulds. It is not salted and not soured much, and is eaten fresh, kept cold at most 4–5 days.
| Raw whole cow milk, used straight after milking | [pat-sheet][onaf-sheet] |
| Animal rennet | [pat-sheet] |
| Ground black pepper (optional, on the surface) | [onaf-sheet] |
| Starter | none; little acid develops |
Total time across the recorded steps: 1 h
What changes: Animal rennet sets the milk, still warm from milking, in about an hour
The milk is not prepared at all; it is set at the temperature it leaves the cow.
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
Raw whole cow milk is set with animal rennet at milking temperature, straight after milking, in about an hour. The curd is broken coarsely to keep water in and drains a few hours in cloth-lined moulds. It is not salted and not soured much, and is eaten fresh, kept cold at most 4–5 days. Made in 4 steps over 1 h. The longest step, set at milking temperature, takes 1 h (Regione Piemonte 2015).
| Main step | 1 hReported[pat-sheet][onaf-sheet] | Set at milking temperature |
|---|---|---|
| Temperature | 2–4 °CReported[onaf-sheet] | Keep cold |
Made at once from warm milk with no preparation, broken coarsely and never salted, so it stays very moist and sweet. It is eaten fresh rather than ripened.
The regional sheet rates it of medium-low safety, because it is a raw-milk, moist fresh cheese with little acid, which can let unwanted microbes grow. It names animal health, milking hygiene and a strict cold chain as the controls, and suggests heat-treating the milk as a safer option.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says that where a farm family kept even one cow, Vaciarin was made from the little milk she gave. It is among the simplest cheeses, since it needs no fire under the vat, and in the poor, isolated Valsesia of the past, where salt came from far away and cost much, leaving it unsalted became the custom. Both sheets say its tradition is documented only by the oral testimony of elders and experts.
