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Cheese from Italy, Friuli Venezia Giulia
A fresh, acid-set goat cheese shaped into logs. Goat milk, raw or heat-treated, gets selected cultures and sets slowly for 24 hours at 20 °C. The curd drains in jute bags for about a day, then is worked, salted and sometimes mixed with local herbs.
| Whole goat milk | Raw, thermised or pasteurised[ersa-caprino][onaf-caprino] |
| Selected cultures | [ersa-caprino][onaf-caprino] |
| Salt | [ersa-caprino] |
| Local herbsoptional | Kneaded into the paste[ersa-caprino] |
| Starter | selected cultures |
Total time across the recorded steps: 2 days
What changes: Starting material: whole goat milk, raw or heat-treated
Raw, or heat-treated by thermising or pasteurising. Output: whole goat 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 fresh, acid-set goat cheese shaped into logs. Goat milk, raw or heat-treated, gets selected cultures and sets slowly for 24 hours at 20 °C. The curd drains in jute bags for about a day, then is worked, salted and sometimes mixed with local herbs. Made in 4 steps over 2 days. The longest step, sour slowly with cultures, takes 24 h (ERSA (Agenzia regionale per lo sviluppo rural…) and runs at 20 °C (ERSA (Agenzia regionale per lo sviluppo rural…).
| Main step | 24 hReported[ersa-caprino] | Sour slowly with cultures |
|---|---|---|
| Temperature | 20 °CReported[ersa-caprino] | Sour slowly with cultures |
Set by acid at 20 °C over a whole day and drained in jute bags. It is eaten fresh, with no ripening.
Fresh cheese that may be made from raw milk and is not ripened. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
ERSA says goats have been kept in the region for centuries, but pure goat cheese was a family or small-farm product because goat milk was often made into cheese with cow milk at the mountain dairies. The sheet names the Zaro farm at Pian delle Farcadizze (Faedis), where this production began 30 years before the page was saved in 2017.
