Formaggella del Luinese

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Formaggella del Luinese is a semihard cheese crafted from the raw, whole milk of Alpine goat breeds such as Camosciata delle Alpi, Nera di Verzasca, and Saanen. Originating from the Luinese valley in Lombardy, Italy, this cheese has been a staple of the region's dairy tradition since the seventeenth century, achieving protected designation of origin (PDO) status on April 16, 2011.

The cheese is produced using milk stored at temperatures not exceeding 39°F (4°C) for up to thirty hours. Coagulation occurs at 90–93°F (32–34°C) using natural calf rennet and a select blend of thermophilic, sometimes mesophilic, lactic bacteria. After coagulation, the curd is cut, drained, and salted either by brining or dry-salting, followed by a twenty-four-hour drying period. The aging process, conducted in controlled environments for a minimum of twenty days, enhances the cheese’s flavors.

Formaggella del Luinese features a compact white paste and a natural rind that may display characteristic white molds. Its flavor profile is sweet and delicate when young, developing a spicier, more robust taste with age. This cheese is commonly formed into small cylinders and is celebrated both as a table cheese and as an ingredient in local dishes like risotto and antipasti, where its unique taste—derived from the goats' diet of wild plants—complements the rich culinary heritage of the Luinese valley.

Important Facts

Country of Origin Italy
Specific Origin Luinese, Lombardy
Certification PDO (2011)
Milk Type Goat's Milk (Raw)
Milk Treatment Raw
Fat Content Minimum of 41%
Rind Natural, not hard
Texture Semihard
Flavor Sweet, delicate
Aroma Delicate
Colors White
Forms Cylindrical, 5–6 inches diameter, 2–2½ inches high, 25–31 ounces
Age At least 20 days
Rennet Type Natural calf rennet

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