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Cheese from Italy, Veneto
A white, semi-cooked cow-milk wheel from a Belluno dairy cooperative, first made in the 1970s as Mastella. The milk is warmed with a local milk starter of native strains and set with calf rennet at 36–37 °C; the curd is broken to corn size and cooked about 30 minutes at about 45 °C. The wheels are brined and ripened about a month.
| Whole cow milk | Almost all from Bruna and Bruno Alpina cows; raw according to the ONAF sheet[pat-sheet][onaf-sheet] |
| Milk starter (latto-innesto) | Made locally from raw milk carrying native lactic strains[pat-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Salt | As a brine[pat-sheet] |
| Starter | local natural milk starter made from raw milk with native strains |
Total time across the recorded steps: 30 days
What changes: The local milk starter goes into the warmed cow milk
Output: whole cow milk with the local milk starter.
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
A white, semi-cooked cow-milk wheel from a Belluno dairy cooperative, first made in the 1970s as Mastella. The milk is warmed with a local milk starter of native strains and set with calf rennet at 36–37 °C; the curd is broken to corn size and cooked about 30 minutes at about 45 °C. The wheels are brined and ripened about a month. Made in 7 steps over 30 days. The longest step, ripen, takes 30 days (Regione Veneto).
| Main step | 30 daysReported[pat-sheet] | Ripen |
|---|---|---|
| Temperature | 36–37 °CReported[onaf-sheet] | Set with calf rennet |
It is seeded with a locally made starter from raw milk, stays white inside and out with no eyes or cracks, and ripens only about a month.
The ONAF sheet lists the milk as raw, and the cheese is ripened only about a month. ANSES advises pregnant women, people over 65, young children and people with weak immunity not to eat raw-milk cheese.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The cheese takes its name from Busche, home of one of the first dairy cooperatives in the Belluno province. It was first made in the 1970s as Mastella (the ONAF sheet gives the dialect name mastea, meaning the milk bucket) and renamed Busche in the early 1980s.
