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Cheese from Italy, Veneto
Whole cow milk is pasteurised at 74 °C for 20 seconds, enriched with a little pasteurised cream and set at 35 °C with selected cultures and rennet. The hazelnut-size curd is semi-cooked at 42 °C, moulded without cloth, kept warm, brined and dried 1–2 days. It ripens 20–25 days at 9–12 °C into a soft, sweet cheese.
| Whole cow milk, pasteurised | [pat-sheet][onaf-sheet] |
| A little pasteurised cream | Gives the cheese its creaminess[pat-sheet][onaf-sheet] |
| Selected cultures | [pat-sheet][onaf-sheet] |
| Calf rennet, powder or liquid | [onaf-sheet] |
| Salt, as brine | [pat-sheet][onaf-sheet] |
| Starter | selected cultures (not named) |
Total time across the recorded steps: 21 days – 27 days
What changes: The milk is heated to 74 °C for 20 seconds
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 cow milk is pasteurised at 74 °C for 20 seconds, enriched with a little pasteurised cream and set at 35 °C with selected cultures and rennet. The hazelnut-size curd is semi-cooked at 42 °C, moulded without cloth, kept warm, brined and dried 1–2 days. It ripens 20–25 days at 9–12 °C into a soft, sweet cheese. Made in 7 steps over 21 days – 27 days. The longest step, ripen, takes 20–25 days (Regione Veneto) and runs at 9–12 °C (Regione Veneto).
| Main step | 20–25 daysReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 9–12 °CReported[pat-sheet][onaf-sheet] | Ripen |
A soft cheese of the Montasio and latteria country, made only by one cooperative in Fregona. Added cream makes it richer, and it is ready in under a month.
The milk is pasteurised at 74 °C for 20 seconds, and the cheese ripens at 9–12 °C.
Every number is labelled with how it is known. How this atlas is made
Made from milk collected in the Cansiglio and the Treviso Prealps, only at the Fregona cooperative dairy. 'Moesin' means 'soft' in Venetian.
