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Cheese from Italy, Veneto
Pasteurised whole cow milk from three milkings is soured with the dairy's own milk starter and set with liquid calf rennet at 37 °C. The curd is broken to hazelnut size and semi-cooked at about 42 °C, then lifted in cloths into hoops and brined for 48 hours. The 4 kg wheels ripen 20–30 days at 10–16 °C.
| Whole cow milk from three milkings | Mostly Brown Swiss cows[veneto-atlante][onaf-sheet] |
| Farm milk starter (lattoinnesto) | A can of milk heated to 75–85 °C, cooled to 40–43 °C and held until it sours; used within 2–3 days[veneto-atlante] |
| Liquid calf rennet | [veneto-atlante][onaf-sheet] |
| Salt (brine) | [veneto-atlante] |
| Starter | farm milk starter (lattoinnesto), soured at 40–43 °C |
Total time across the recorded steps: 22 days – 32 days
What changes: Milk is heated, cooled to 40–43 °C and left until it turns sour
Output: soured milk starter (lattoinnesto).
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
Pasteurised whole cow milk from three milkings is soured with the dairy's own milk starter and set with liquid calf rennet at 37 °C. The curd is broken to hazelnut size and semi-cooked at about 42 °C, then lifted in cloths into hoops and brined for 48 hours. The 4 kg wheels ripen 20–30 days at 10–16 °C. Made in 7 steps over 22 days – 32 days. The longest step, ripen, takes 20–30 days (Regione Veneto) and runs at 10–16 °C (Regione Veneto).
| Main step | 20–30 daysReported[veneto-atlante] | Ripen |
|---|---|---|
| Temperature | 10–16 °CReported[veneto-atlante] | Ripen |
Made only by the Livinallongo dairy, with its own heated-milk starter and a 42 °C cook. It ripens just 20–30 days.
The milk is pasteurised before the starter and rennet go in.
Every number is labelled with how it is known. How this atlas is made
Made in the Ladin area since the 1970s and named after Contrin, a hamlet of Livinallongo at 1697 m. The name appears in sales records of the local dairy, founded in 1983.
