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Cheese from Italy, Friuli Venezia Giulia
Raw cow milk of the evening and morning milkings is warmed to 33 °C, given a natural milk starter made in the dairy, and set with calf rennet in 25–40 minutes. The curd is cut to wheat-grain size, semi-cooked at 44–46 °C, pressed in metal hoops that print the name, and brined 48 hours. It ripens on wooden boards at about 10 °C for 60 days (fresco), 6 months (mezzano) or 12 months (vecchio).
| Raw whole cow milk of two milkings | Evening milk chilled overnight, morning milk added still warm[pat-sheet][onaf-sheet] |
| Natural milk starter (lattoinnesto) made in the dairy | Some of the best milk heated to 68 °C for a few seconds, then left at room temperature until it reaches 11–13 °SH/50 mL[pat-sheet] |
| Liquid calf rennet, rich in chymosin | [pat-sheet] |
| Salt, as brine at 18 °Bé | [pat-sheet] |
| Starter | natural milk starter (lattoinnesto) made in the dairy from heat-treated milk |
Total time across the recorded steps: 2 months – 12 months
What changes: Chilled evening milk and warm morning milk are mixed in a copper vat
The warm morning milk goes straight into the copper vat with the evening 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 of the evening and morning milkings is warmed to 33 °C, given a natural milk starter made in the dairy, and set with calf rennet in 25–40 minutes. The curd is cut to wheat-grain size, semi-cooked at 44–46 °C, pressed in metal hoops that print the name, and brined 48 hours. It ripens on wooden boards at about 10 °C for 60 days (fresco), 6 months (mezzano) or 12 months (vecchio). Made in 8 steps over 2 months – 12 months. The longest step, ripen on wooden boards, takes 2–12 months (ERSA Friuli Venezia Giulia (Agenzia regionale…) and runs at 10 °C (ERSA Friuli Venezia Giulia (Agenzia regionale…).
| Main step | 2–12 monthsReported[pat-sheet] | Ripen on wooden boards |
|---|---|---|
| Temperature | 10 °CReported[pat-sheet] | Ripen on wooden boards |
A Friulian latteria wheel from the village dairy founded in 1865, made with a starter soured from the dairy's own heat-treated milk and controlled by the whey's acidity at the end of the cook. It is sold at three ages, fresco, mezzano and vecchio.
Made from raw milk; the starter is heated to 68 °C to curb early-blowing bacteria, and the make is checked by whey acidity. ANSES names Listeria, Salmonella and enterohaemorrhagic E. coli as the main raw-milk cheese hazards. It advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté.
Every number is labelled with how it is known. How this atlas is made
The ERSA sheet says Formaggio Fagagna began with the Latteria sociale that Gabriele Luigi Pecile founded in Fagagna in 1865. It cites Pecile's "Notizie intorno alla Latteria Sociale di Fagagna", published in the Bollettino dell'Associazione Agraria Friulana in 1887.
