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Cheese from Italy, Veneto
Raw cow milk, the evening milking skimmed by letting the cream rise and the morning milking whole, gets the dairy's own natural milk starter and calf rennet at 33–36 °C. The curd is broken to corn size, semi-cooked to 42–44 °C, pressed in hoops, salted dry or in brine and ripened for 2 to 12 months at 7–15 °C.
| Raw cow milk | Two milkings; the evening milk skimmed by letting the cream rise, the morning milk whole[pat-casel][onaf-casel] |
| Natural milk starter (lattoinnesto) | Made by the dairy itself[pat-casel][onaf-casel] |
| Liquid calf rennet | [onaf-casel] |
| Salt | Dry salt or, more often, brine[pat-casel] |
| Starter | natural lattoinnesto (milk starter) produced by the dairy itself |
Total time across the recorded steps: 2 months – 12 months
What changes: Starting material: creamed evening milk and whole morning milk
The evening milk stands so its cream rises and is skimmed off; the whole morning milk is added. Output: part-skimmed raw milk.
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, the evening milking skimmed by letting the cream rise and the morning milking whole, gets the dairy's own natural milk starter and calf rennet at 33–36 °C. The curd is broken to corn size, semi-cooked to 42–44 °C, pressed in hoops, salted dry or in brine and ripened for 2 to 12 months at 7–15 °C. Made in 8 steps over 2 months – 12 months. The longest step, ripen, takes 2–12 months (Regione Veneto) and runs at 7–15 °C (Regione Veneto).
| Main step | 2–12 monthsReported[pat-casel][onaf-casel] | Ripen |
|---|---|---|
| Temperature | 7–15 °CReported[pat-casel][onaf-casel] | Ripen |
It is made all year in the Belluno village dairies (in the alpine huts in summer). Its name comes from the "caselo", the shared village dairy. It uses the dairy's own natural milk starter and a semi-cook to 42–44 °C, and can be sold from two months.
The milk is raw. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
In January 1872 the priest Antonio Della Lucia founded the first cooperative village dairy of the new Kingdom of Italy at Canale d'Agordo. Farmers took turns to have their milk worked by one cheesemaker. The dairy was called "kaselo" or "caselo" in the local Ladin-Veneto dialect, which gave the cheese its name. Some old village dairies have been restored and can be visited.
