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Cheese from Italy, Friuli Venezia Giulia
Raw cow milk with enough goat milk is worked only once it has soured, helped if needed by a whey starter or thermophilic cultures, and set with liquid rennet or kid rennet paste. The coarsely broken curd is semi-cooked at about 44 °C and left 24 hours on the draining table before it is moulded, pressed and salted. It ripens at least 4 months in a dry room.
| Whole raw cow milk | [pat-sheet][onaf-sheet] |
| Goat milk, in enough quantity to give the goat taste | Traditionally goat, sheep and cow milk as available[pat-sheet][onaf-sheet] |
| Whey starter or thermophilic lactic cultures (if needed) | [pat-sheet][onaf-sheet] |
| Liquid rennet, or kid rennet paste when there is too little goat or sheep milk | [pat-sheet][onaf-sheet] |
| Salt, dry or as brine | [pat-sheet][onaf-sheet] |
| Starter | the milk is worked once it has soured enough; a whey starter or thermophilic lactic cultures can be added |
Total time across the recorded steps: 4.1 months
What changes: Lactic bacteria sour the mixed cow and goat milk before it is set
The milk is worked only once it has soured enough; a whey starter or thermophilic lactic cultures can be added to make sure the right flora is present.
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 with enough goat milk is worked only once it has soured, helped if needed by a whey starter or thermophilic cultures, and set with liquid rennet or kid rennet paste. The coarsely broken curd is semi-cooked at about 44 °C and left 24 hours on the draining table before it is moulded, pressed and salted. It ripens at least 4 months in a dry room. Made in 7 steps over 4.1 months. The longest step, ripen in a dry room, takes at least 4 months (ERSA (Agenzia regionale per lo sviluppo rural…).
| Main step | at least 4 monthsReported[pat-sheet][onaf-sheet] | Ripen in a dry room |
|---|---|---|
| Temperature | 44 °CReported[pat-sheet][onaf-sheet] | Break and semi-cook |
The Italian side of the Nanos cheese, split by the post-war border. The milk is soured before setting, and the cooked curd rests a whole day on the table before it is moulded.
Made from raw milk. The curd is semi-cooked at about 44 °C and the cheese ripens at least 4 months. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses during ageing. The US CDC says people at higher risk of Listeria infection, including pregnant women, people 65 or older and people with weak immunity, should avoid cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The cheese was made in the Austro-Hungarian period in the malghe of Mount Nanos (Monte Re in Italian) from mixed goat, sheep and cow milk, and spread to the Vipava valley and the Carso, mainly after the First World War. After the Second World War the new border split the area; in Trieste production was limited to a few farms and the cheese is now also made by the Latteria Sociale del Carso.
