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Cheese from Italy, Trentino-Alto Adige, province of Bolzano
Zieger is a small cone of fresh skim-milk curd kneaded with chives or other herbs, salt and black pepper. Today the curd is made by heating raw skim milk to 85–90 °C and adding vinegar or citric acid, so the set is acid and heat, not microbial. In the older farm method the skimmed milk was left to sour on its own. Made in 7 steps over 56 days. The longest step, keep cool, takes up to 56 days (ONAF (national organisation of cheese tasters)) and runs at 4–12 °C (ONAF (national organisation of cheese tasters)). Souring flora of skimmed milk in the older farm method does most of the fermenting.
| Main step | up to 56 daysReported[onaf-sheet] | Keep cool |
|---|---|---|
| Temperature | 4–12 °CReported[onaf-sheet] | Keep cool |
| Raw cow milk, skimmed or part-skimmed · Traditionally skimmed by letting the cream rise[onaf-sheet] |
| Vinegar or citric acid · In some places buttermilk is used, or the curd comes from lactic souring[onaf-sheet] |
| Chives or other fresh herbs[onaf-sheet] |
| Ground black pepper[onaf-sheet] |
| Salt[onaf-sheet] |
| Starter: none today (acid and heat); naturally soured skim milk in the older method |
Total time across the recorded steps: 56 days
What changes: Cream is taken off the raw milk, leaving skimmed milk
Output: skimmed or part-skimmed raw 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 is not ripened by a culture. Hot skim milk is curdled with vinegar or citric acid, and the flavour comes from the herbs and pepper kneaded in. It is shaped as a small hand-made cone.
The milk is heated to 85–90 °C before the curd forms. Keep the cones cold, at 4–12 °C, and eat them within about 8 weeks.
Every number is labelled with how it is known. How this atlas is made
Farm families made it centuries ago from milk skimmed by creaming and left to sour, mixed with whatever wild herbs were at hand. Small local makers have since taken it up again.
