Formaggella del Luinese 
Formaggella del Luinese is a semihard raw goat's milk cheese from the Varese Prealps in Lombardy, Italy, with protected designation of origin status. It is known for its soft, elastic white paste and a mild, delicate taste that gets stronger as the cheese ripens.
Key Facts
| Country of Origin | Italy |
| Specific Origin | Luinese, Lombardy |
| Protection | PDO (2011), PDO (2006) |
| Milk Type | Goat's Milk (Raw) |
| Milk Treatment | Raw |
| Fat Content | Minimum of 41% |
| Moisture Content | Dry matter at least 45% |
| 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 |
What is Formaggella del Luinese Cheese?
Formaggella del Luinese comes from the Varese Prealps, across 70 municipalities in the northern part of the Province of Varese in Lombardy. The land is steep and hard to cross, with large stretches of woodland and meadow. Rainfall is high, as it usually is in the Prealps, and Lago Maggiore softens the temperatures. Goat herds browse the shrubs and young trees that would otherwise close the landscape in, among them broom, heather, bracken, birch, beech, hazel and ash, so grazing keeps the old cultural landscape open. The herds spend seven to eight months on summer pastures and high alpine grazing, then return to the valley, where hay for winter feeding is cut.
Only raw goat's milk from the Camosciata delle Alpi, Nera di Verzasca and Saanen breeds, or crosses of them, may be used. Concentrate feed is given on pasture and in the barn, but silage is banned. The milk may be held no longer than 30 hours at a maximum of 4°C (39°F). Whey and natural calf rennet go in next, and coagulation runs at 32 to 34°C (90 to 93°F) for 30 to 40 minutes. The curd is cut down to the size of corn kernels and filled into molds 14 cm (5.5 in) across.
The wheels drain at ambient temperature for up to 48 hours and are turned two to five times. Salting is done dry or in brine, after which the cheese dries at ambient temperature. Ripening takes place in rooms held at 85 to 95 percent relative humidity and no more than 15°C (59°F), or in cellars with natural humidity and temperature. The minimum ripening time is 20 days. Where steel or food-grade plastic is not used, copper vats, cloths and racks with wooden boards are permitted; wire grates are not.
The wheel is cylindrical with flat sides, 13 to 15 cm (5 to 6 in) in diameter, 4 to 6 cm (1.5 to 2.5 in) high, and weighs 700 to 900 g (25 to 32 oz). The mostly white paste is soft, elastic and moist, yet compact, and can show fine small holes. Its taste is mild and delicate, and it grows more intense as ripening goes on. The rind is delicate and may carry mold. Fat content is at least 41 percent of dry matter, with dry matter at least 45 percent.
The cheese reaches the market only as a whole wheel, labeled with the name Formaggella del Luinese DOP and branded on the rim with a goat's head and the producer's number.
How Does Formaggella del Luinese Cheese Compare?
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