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Cheese from Italy, Veneto
Cow milk skimmed by creaming is pasteurised at 72 °C, cooled to 30 °C and given a starter made in the dairy, then set with calf rennet in about 30 minutes. The curd is broken to maize-grain size, semi-cooked in two steps to 41–42 °C, pressed in steel hoops and brined 24 hours. It ripens at least 30 days, up to a year, in cool cellars.
| Cow milk skimmed by creaming | [pat-sheet][onaf-sheet] |
| Dairy-made milk starter (lattoinnesto) | Fresh whole milk heated to 65 °C for 15 minutes, then held at 40 °C for 5–6 hours[onaf-sheet][pat-sheet] |
| Calf rennet | [onaf-sheet] |
| Salt, as brine | [pat-sheet] |
| Starter | dairy-made milk starter (lattoinnesto) |
Total time across the recorded steps: 31 days – 12 months
What changes: Milk skimmed by creaming is pasteurised at 72 °C
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
Cow milk skimmed by creaming is pasteurised at 72 °C, cooled to 30 °C and given a starter made in the dairy, then set with calf rennet in about 30 minutes. The curd is broken to maize-grain size, semi-cooked in two steps to 41–42 °C, pressed in steel hoops and brined 24 hours. It ripens at least 30 days, up to a year, in cool cellars. Made in 8 steps over 31 days – 12 months. The longest step, ripen in a cellar, takes 30 days – 12 months (Regione del Veneto).
| Main step | 30 days – 12 monthsReported[pat-sheet][onaf-sheet] | Ripen in a cellar |
|---|---|---|
| Temperature | 72 °CReported[pat-sheet][onaf-sheet] | Pasteurise the skimmed milk |
A latteria (village dairy) cheese of the Comelico valleys, made from pasteurised part-skimmed milk with a starter made on site from fresh whole milk. The regional atlas says the local cows' feed and this starter set the Alto Comelico cheese apart from similar Veneto cheeses.
The milk is pasteurised at 72 °C, and the cheese is brined and ripened at least 30 days.
Every number is labelled with how it is known. How this atlas is made
The regional atlas calls it a typical latteria cheese of the Veneto mountains; in Alto Comelico the cows' feeding and the local starter make it distinct.
