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Cheese from Italy, Friuli Venezia Giulia
A Friulian cow cheese that is salted and ripened by sinking it in a salmùerie, a brine of milk, skimmed cream and salt that is never replaced but aged for years in wooden vats. The classico is made from raw or thermised milk, cooked to 45–46 °C and pressed, and stays in the brine for months; the morbido is made from pasteurised milk, neither cooked nor pressed, and stays about 20 days.
| Whole cow milk | Raw or thermised (classico); pasteurised (morbido)[ersa-asino][onaf-asino] |
| Natural milk starter or selected local cultures (optional) | [ersa-asino] |
| Calf rennet | [onaf-asino] |
| Salmùerie | A brine of milk, skimmed cream and salt; the university study names whey, salt, milk and cream[ersa-asino][biasutti2006] |
| Starter | optional natural milk starter (lattoinnesto) or selected local cultures |
Total time across the recorded steps: 20 days
What changes: Starting material: whole cow milk, raw, thermised or pasteurised
Raw or thermised for the classico, pasteurised for the morbido. A natural milk starter or selected local cultures may be added. Output: whole cow 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
A Friulian cow cheese that is salted and ripened by sinking it in a salmùerie, a brine of milk, skimmed cream and salt that is never replaced but aged for years in wooden vats. The classico is made from raw or thermised milk, cooked to 45–46 °C and pressed, and stays in the brine for months; the morbido is made from pasteurised milk, neither cooked nor pressed, and stays about 20 days. Made in 7 steps over 20 days. The longest step, salt and ripen in the salmùerie, takes at least 20 days (ERSA (Agenzia regionale per lo sviluppo rural…).
| Main step | at least 20 daysReported[ersa-asino] | Salt and ripen in the salmùerie |
|---|---|---|
| Temperature | 34–38 °CReported[onaf-asino] | Add rennet |
Most brined cheeses sit in salt water. Asìno ripens in a brine of milk, cream and salt that is never replaced, so the brine grows richer in fat and aroma from year to year and passes them to each new batch of cheeses.
The classico may be made from raw milk. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses. The regional sheet records a waiver that lets the wooden vats be used.
Every number is labelled with how it is known. How this atlas is made
ERSA says the first certain record is in Enrico Palladio's Rerum Foroiuliensium of 1659, which takes the name from the village of Asio. A bishop of Concordia wrote in 1749 to secure his supply, and price lists of 1775 and 1812 include it.
