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Cheese from Italy, Veneto
Raw cow milk is set with calf rennet at 35–37 °C, and the curd is kneaded by hand with salt into small discs that dry on wooden boards and ripen for months. The aged cheese is cut into 2–3 cm cubes, packed in glass jars and covered with local extra-virgin olive oil for at least 3 months, which softens the paste.
| Raw cow milk, whole or part-skimmed, from one milking | [onaf-sheet] |
| Calf rennet powder, dissolved in a little milk or water | [onaf-sheet] |
| Salt, kneaded into the curd | [onaf-sheet] |
| Extra-virgin olive oil from the Verona hills or Garda | Garda Orientale PDO or Veneto Valpolicella PDO oil[pat-sheet][onaf-sheet] |
Total time across the recorded steps: 4 months – 8 months
What changes: Calf rennet stirred into the warm raw milk sets it at 35–37 °C
Output: curd.
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
Raw cow milk is set with calf rennet at 35–37 °C, and the curd is kneaded by hand with salt into small discs that dry on wooden boards and ripen for months. The aged cheese is cut into 2–3 cm cubes, packed in glass jars and covered with local extra-virgin olive oil for at least 3 months, which softens the paste. Made in 5 steps over 4 months – 8 months. The longest step, ripen the small cheeses, takes 30 days – 5 months (ONAF (national organisation of cheese tasters)). Streptococcus macedonicus does most of the fermenting.
| Main step | 30 days – 5 monthsReported[onaf-sheet][pat-sheet] | Ripen the small cheeses |
|---|---|---|
| Temperature | 35–37 °CReported[onaf-sheet] | Set with calf rennet |
An aged farm cheese finished under olive oil. Months in the oil soften the paste and blend its flavour with the oil, and the cubes keep without a rind.
Made from raw milk and aged before it goes into the oil.
Hazards the sources name: Staphylococcus aureus, enterotoxigenic strains; in Monte Veronese, a related PDO cheese of the Lessinia, S. aureus numbers were above the Italian tolerance limit in 78 % of instances.
Every number is labelled with how it is known. How this atlas is made
Once kept for special days on the richer farm tables of the Verona foothills, where people needed rich food for field work. A few producers have revived it.
