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Cheese from Italy, Veneto
Pasteurised whole cow milk is warmed to 38–41 °C with a natural milk starter or freeze-dried cultures, then set with liquid calf rennet in 15–20 minutes. The uncooked curd is broken to hazelnut size, lifted in linen cloths into moulds and kept at 35 °C for about 2 hours. It is dry-salted and ripens 15–20 days in a cool, damp cellar.
| Whole cow milk from two milkings | [veneto-atlante][onaf-sheet] |
| Natural milk starter (latto-innesto), or freeze-dried cultures3–4 litres per quintal (100 kg) of milk | [veneto-atlante] |
| Liquid calf rennet50 cc per quintal (100 kg) of milk | [veneto-atlante] |
| Salt | Rubbed on dry[veneto-atlante] |
| Starter | natural milk starter or freeze-dried lactic cultures |
Total time across the recorded steps: 15 days – 20 days
What changes: Whole cow milk is pasteurised in the vat
Output: pasteurised whole 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
Pasteurised whole cow milk is warmed to 38–41 °C with a natural milk starter or freeze-dried cultures, then set with liquid calf rennet in 15–20 minutes. The uncooked curd is broken to hazelnut size, lifted in linen cloths into moulds and kept at 35 °C for about 2 hours. It is dry-salted and ripens 15–20 days in a cool, damp cellar. Made in 7 steps over 15 days – 20 days. The longest step, ripen, takes 15–20 days (Regione Veneto).
| Main step | 15–20 daysReported[veneto-atlante] | Ripen |
|---|---|---|
| Temperature | 38–41 °CReported[veneto-atlante] | Add the starter |
A school-dairy cheese, not an old farm one. It was developed at the Mas di Sedico teaching dairy and spread across Belluno with the cheesemakers trained there. It is pasteurised, soured in warm moulds and eaten after 15–20 days.
The milk is pasteurised before the starter goes in.
Every number is labelled with how it is known. How this atlas is made
The Mas di Sedico teaching dairy was founded in 1928 to train young cheesemakers for the many Belluno village dairies. Fior delle Dolomiti became one of its most made cheeses, above all from the 1950s, and its graduates carried it across the province.
