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Cheese from Italy, Veneto
Whole milk, 80% cow and 20% sheep, is heated at 60 °C for 3 minutes (the sheet's "light pasteurisation"), warmed to 30–35 °C and set with rennet in about 12 minutes. The curd is broken, rewarmed to 33 °C for 5–6 minutes, pressed by hand into hoops and dry-salted on both faces. It ripens 60 days in cool rooms at 10–12 °C, turned and washed.
| Whole cow milk | 80% of the mix[pat-sheet][onaf-sheet] |
| Whole sheep milk | 20% of the mix[pat-sheet][onaf-sheet] |
| Calf rennet, powder or liquid | Lady's bedstraw (Galium verum) was used in the past[pat-sheet][onaf-sheet] |
| Salt, rubbed on dry | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 2.1 months
What changes: Cow milk and one-fifth sheep milk are mixed and held at 60 °C for 3 minutes
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
Whole milk, 80% cow and 20% sheep, is heated at 60 °C for 3 minutes (the sheet's "light pasteurisation"), warmed to 30–35 °C and set with rennet in about 12 minutes. The curd is broken, rewarmed to 33 °C for 5–6 minutes, pressed by hand into hoops and dry-salted on both faces. It ripens 60 days in cool rooms at 10–12 °C, turned and washed. Made in 7 steps over 2.1 months. The longest step, ripen, turn and wash, takes 2 months (Regione Veneto) and runs at 10–12 °C (Regione Veneto).
| Main step | 2 monthsReported[pat-sheet][onaf-sheet] | Ripen, turn and wash |
|---|---|---|
| Temperature | 10–12 °CReported[pat-sheet][onaf-sheet] | Ripen, turn and wash |
Mostly cow milk with a fifth sheep milk, a habit from peasant farms that kept a few sheep beside the cows. The milk is only lightly heated, the curd is barely rewarmed at 33 °C, and the rind is washed while it ripens.
The regional sheet calls the milk "lightly pasteurised" at 60 °C for 3 minutes. That falls well short of pasteurisation as US rules define it (145 °F, about 63 °C, for 30 minutes, or 161 °F, about 72 °C, for 15 seconds), so do not treat this milk as pasteurised. The cheese ripens 60 days at 10–12 °C.
Every number is labelled with how it is known. How this atlas is made
Peasant households of the Berici hills kept cattle and sheep together. The cows gave far more milk than the sheep, so the two were mixed with more cow milk to make more cheese.
