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Cheese from Italy, Veneto
Raw whole cow milk, mostly from Brown Swiss cows, is warmed with a local natural milk starter and set with calf rennet. The curd is broken to corn size, semi-cooked at about 42 °C for 20–25 minutes, pressed in hoops and brined. It is sold fresh at 15–20 days or ripened to 40–45 days, at most 50.
| Raw whole cow milk | Two milkings, mostly from Bruna and Bruno Alpina (Brown Swiss) cows, collected across Belluno province[pat-cesio][onaf-cesio] |
| Local natural milk starter (lattoinnesto) | Made from raw milk carrying native strains[pat-cesio] |
| Liquid calf rennet | [onaf-cesio] |
| Salt | Brine[pat-cesio][onaf-cesio] |
| Starter | local lattoinnesto from raw milk with native strains (regional sheet) |
Total time across the recorded steps: 15 days – 50 days
What changes: Raw whole cow milk is warmed and a local raw-milk starter goes in
The regional sheet says this starter gives the cheese its particular character.
Microbes at work in this step
the raw-milk starter brings native strains
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 whole cow milk, mostly from Brown Swiss cows, is warmed with a local natural milk starter and set with calf rennet. The curd is broken to corn size, semi-cooked at about 42 °C for 20–25 minutes, pressed in hoops and brined. It is sold fresh at 15–20 days or ripened to 40–45 days, at most 50. Made in 6 steps over 15 days – 50 days. The longest step, ripen briefly, takes 15–50 days (Regione Veneto) and runs at 7–15 °C (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 15–50 daysReported[pat-cesio][onaf-cesio] | Ripen briefly |
|---|---|---|
| Temperature | 7–15 °CReported[onaf-cesio] | Ripen briefly |
It is a young dairy cheese, first made by the Cesiomaggiore dairy in the early 1970s and ripened 50 days at most. ONAF notes that buyers like it for its low aroma.
The milk is raw and the cheese is ripened under two months. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
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 name comes from Cesiomaggiore, on the right bank of the Piave, where the dairy that first made it in the early 1970s stands. ONAF reports that in the 1990s production moved to a branch at Sandrigo (Vicenza) and came back to Cesiomaggiore in 2008. The Veneto listed it as a traditional product in 2012.
