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Cheese from Italy, Veneto
Cow milk from one or two milkings, brought to a set acidity with lactic ferments from earlier makes, is set with calf rennet. The curd is broken to rice-grain size, cooked to 43–45 °C (46–48 °C for the part-skimmed d'allevo), rests in the vat and is moulded in marking bands. After about 24 hours of draining it is salted and ripened, at least 25 days for the whole-milk type and 90 days for d'allevo.
| Cow milk from one or two consecutive milkings; whole for latte intero, partly skimmed for d'allevo | [mv-dpcm1993] |
| Lactic ferments made in the same or another dairy of the zone from earlier makes | Added only if the milk has not reached the set acidity naturally[mv-dpcm1993] |
| Calf rennet (pellette di vitello) | [mv-dpcm1993] |
| Salt, dry or as brine | [mv-dpcm1993] |
| Starter | lactic ferments from earlier makes of the zone, when the milk is not acid enough |
Total time across the recorded steps: 26 days
What changes: Lactic ferments from earlier makes can go into the cow milk until it reaches the set acidity
The acidity is reached naturally or with lactic ferments from earlier makes.
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 from one or two milkings, brought to a set acidity with lactic ferments from earlier makes, is set with calf rennet. The curd is broken to rice-grain size, cooked to 43–45 °C (46–48 °C for the part-skimmed d'allevo), rests in the vat and is moulded in marking bands. After about 24 hours of draining it is salted and ripened, at least 25 days for the whole-milk type and 90 days for d'allevo. Made in 8 steps over 26 days. The longest step, ripen, takes at least 25 days (Decreto del Presidente del Consiglio dei Mini…).
| Main step | at least 25 daysSet[mv-dpcm1993] | Ripen |
|---|---|---|
| Temperature | 43–48 °CSet[mv-dpcm1993] | Cook |
One name for two cheeses, a young whole-milk table cheese and a part-skimmed d'allevo aged from three months to two years. Both use lactic ferments from earlier makes and are cooked to 43–48 °C.
Raw milk is common, and a study found enterotoxin-gene Staphylococcus aureus above the Italian limit in most cheeses tested; the authors called for tighter hygiene in the early make.
Hazards the sources name: Staphylococcus aureus, including enterotoxin-gene strains; counts above the Italian limit in 78 % of instances in one study.
Every number is labelled with how it is known. How this atlas is made
ONAF reports that a cheese was made in the area before the year 1000 and served as a trade good in place of money, and that, as the story goes, the cheese began in 1273 when Bishop Bartolomeo della Scala of Verona let Cimbrian herders from the Asiago plateau live on the Lessinia hills and make cheese. The 1993 decree recognised the cheese after a request from the Verona chamber of commerce.
