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Cheese from Italy, Friuli Venezia Giulia, Carnia
A Carnian cheese remade from other cheeses. Latteria-type cheeses of different ages, often ones with defects, are cut up, kneaded by hand with salt, pepper, milk and cream, wrapped in cloth in a hoop and left to ripen again for about 40 days in a cool cellar.
| Carnian latteria-type cheeses of different ages (about 40 days, 90–100 days and more than 7 months) | [frant-ersa][cibario] |
| Salt and pepper | [frant-ersa] |
| Milk | [frant-ersa] |
| Cream, added to make the mix soft | [frant-ersa] |
Total time across the recorded steps: 40 days
What changes: Latteria cheeses of different ages are cut into slices, cubes and flakes
Cheeses of about 40 days, 90–100 days and over 7 months are used together; in the past these were cheeses unfit for long ripening.
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 Carnian cheese remade from other cheeses. Latteria-type cheeses of different ages, often ones with defects, are cut up, kneaded by hand with salt, pepper, milk and cream, wrapped in cloth in a hoop and left to ripen again for about 40 days in a cool cellar. Made in 4 steps over 40 days. The longest step, ripen in the cellar, takes 40 days (ERSA Agenzia regionale per lo sviluppo rurale…) and runs at 10–12 °C (ERSA Agenzia regionale per lo sviluppo rurale…).
| Main step | 40 daysReported[frant-ersa][cibario] | Ripen in the cellar |
|---|---|---|
| Temperature | 10–12 °CReported[frant-ersa] | Ripen in the cellar |
It is not made from milk but from other cheeses, chopped, kneaded with milk, cream, salt and pepper, and ripened again.
The mix is ripened again in a cellar at 10–12 °C. The ERSA sheet says preparation takes place in kitchens with a health permit and a separate, cool ripening room.
Hazards the sources name: Staphylococcus aureus, found as a minor species in the Montasio natural milk cultures (a study of Montasio, a related Friulian cheese; not tested in this product).
Every number is labelled with how it is known. How this atlas is made
Carnian families made it to save cheeses with defects that would not keep. Older people all remember it, but as a home food it left almost no printed record.
