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Cheese from Italy, Veneto, province of Belluno
Formaggio Comelico is a semi-fat, semi-cooked cow cheese from the upper Cadore. The milk is skimmed by letting the cream rise, pasteurised at 72 °C, soured with the dairy's own milk starter and set with calf rennet at 30 °C. The curd is cooked twice, pressed, brined and sold from 1 month to over 5 months old.
| Cow milk from two milkings | Mostly Brown Swiss cows; skimmed raw by creaming, then pasteurised at 72 °C[veneto-atlante][onaf-sheet] |
| Lattoinnesto | The dairy's own milk starter[onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Salt | As a brine bath[veneto-atlante] |
| Starter | dairy's own milk starter (lattoinnesto) |
Total time across the recorded steps: 30 days
What changes: The cream rises and is skimmed off, then the milk is pasteurised
Output: part-skimmed, pasteurised 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
Formaggio Comelico is a semi-fat, semi-cooked cow cheese from the upper Cadore. The milk is skimmed by letting the cream rise, pasteurised at 72 °C, soured with the dairy's own milk starter and set with calf rennet at 30 °C. The curd is cooked twice, pressed, brined and sold from 1 month to over 5 months old. Made in 7 steps over 30 days. The longest step, ripen, takes at least 30 days (Regione Veneto) and runs at 7–15 °C (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | at least 30 daysReported[veneto-atlante][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 7–15 °CReported[onaf-sheet] | Ripen |
It is now made by one dairy, the Latteria Genzianella, founded in 1979, which took in the milk of the village dairies. The milk is creamed raw but pasteurised before cheesemaking, and the curd is cooked in two stages.
The milk is pasteurised at 72 °C before cheesemaking.
Every number is labelled with how it is known. How this atlas is made
The village dairies of the Comelico handed their milk to the Latteria Genzianella, founded in 1979, which kept making the cheese the old way. Veneto listed it as a traditional product in 2012.
