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Cheese from Italy, Veneto
A semi-cooked goat cheese of the Asiago plateau. Evening milk sours overnight, is mixed with the morning milk and thermised at 65–67 °C, then cooled to 37 °C and set in 15–20 minutes with powdered plant rennet. The hazelnut-sized curd is warmed to 45 °C, moulded overnight, salted on the faces and brined, and ripened 2–6 months.
| Whole goat milk | Evening milk rested overnight, mixed with the morning milk; filtered through plastic strainers and paper filters[pat-sheet] |
| Dry plant rennet powder | Dissolved in a little water[pat-sheet] |
| Salt | Rubbed on the faces, then a brine[pat-sheet] |
| Starter | The evening milk is left to rest overnight and acidifies naturally; the sheets call this natural acidification |
Total time across the recorded steps: 2 months – 6 months
What changes: The evening's goat milk rests overnight and acidifies naturally
Filtered through plastic strainers and paper filters, then left to rest all night; the sheets call this natural acidification.
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 semi-cooked goat cheese of the Asiago plateau. Evening milk sours overnight, is mixed with the morning milk and thermised at 65–67 °C, then cooled to 37 °C and set in 15–20 minutes with powdered plant rennet. The hazelnut-sized curd is warmed to 45 °C, moulded overnight, salted on the faces and brined, and ripened 2–6 months. Made in 8 steps over 2 months – 6 months. The longest step, ripen, takes 2–6 months (Regione Veneto).
| Main step | 2–6 monthsReported[pat-sheet] | Ripen |
|---|---|---|
| Temperature | 65–67 °CReported[pat-sheet] | Thermise with the morning milk |
It uses goat milk soured overnight, thermised, then set with plant rennet, so the curd is part acid and part rennet. It is semi-cooked to 45 °C.
The milk is thermised at 65–67 °C and the cheese ripens at least 2 months. The sheet says the milk is filtered carefully through plastic strainers and paper filters to get healthy milk free of microbes that could grow during ripening. That is the sheet's stated aim; it reports no test of it.
Every number is labelled with how it is known. How this atlas is made
Goat cheese belongs to the farming tradition of the Asiago plateau, and goat keepers still pass the caciocapra method on by word of mouth. The goats most used are Camosciata delle Alpi and Saanen (ONAF sheet).
