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Cheese from Italy, Veneto
Raw cow milk from three milkings, part of it skimmed by letting the cream rise, is warmed to 37–38 °C with the dairy's own milk starter and set with liquid calf rennet. The curd is broken to maize size, semi-cooked 30 minutes at about 45 °C, pressed twice and brined for two days. The 5 kg wheels ripen 2–3 months in cool, damp rooms.
| Raw cow milk from three milkings | Two morning milkings and one evening; part whole, part skimmed by natural creaming; mostly Brown Swiss cows[veneto-atlante][onaf-sheet] |
| Farm milk starter (lattoinnesto) | [veneto-atlante] |
| Liquid calf rennet | [veneto-atlante] |
| Salt (brine) | [veneto-atlante] |
| Starter | farm milk starter (lattoinnesto) |
Total time across the recorded steps: 2.1 months – 3.1 months
What changes: Cream rises on part of the milk and is skimmed off
Part of the milk rests until the cream rises and is skimmed off; it is used together with 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
Raw cow milk from three milkings, part of it skimmed by letting the cream rise, is warmed to 37–38 °C with the dairy's own milk starter and set with liquid calf rennet. The curd is broken to maize size, semi-cooked 30 minutes at about 45 °C, pressed twice and brined for two days. The 5 kg wheels ripen 2–3 months in cool, damp rooms. Made in 6 steps over 2.1 months – 3.1 months. The longest step, ripen, takes 2–3 months (Regione Veneto).
| Main step | 2–3 monthsReported[veneto-atlante] | Ripen |
|---|---|---|
| Temperature | 37–38 °CReported[veneto-atlante] | Warm, add starter and rennet |
A raw, part-skimmed milk cheese pressed in two stages and ripened 2–3 months, with FODOM stamped on its side.
Made from raw milk and ripened for 2–3 months after a semi-cook at about 45 °C. The US FDA says ageing raw-milk cheese for 60 days may not remove E. coli O157:H7 and Salmonella, and Listeria can grow in some cheeses during ageing.
Every number is labelled with how it is known. How this atlas is made
The cheese is named after Fodóm, the Ladin name of Livinallongo (Buchenstein in German). The ONAF sheet says it has been made there since the 1970s and appears in sales records of the village dairy, which has worked since 1932 and is today a cooperative founded in 1983.
