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Cheese from Italy, Veneto
Raw mountain milk, mostly from Brown Alpine cows, is part-skimmed and given a local starter grown from raw milk. It is set with calf rennet at 35 °C, broken to wheat-grain size and semi-cooked at 37–45 °C, then moulded. The lean wheel ripens at least 3 months; the later steps are not fully described.
| Raw cow milk, mostly from Brown Alpine cows, part-skimmed | [pat-sheet][onaf-sheet] |
| Local milk starter (lattoinnesto) made from raw milk with native strains | [pat-sheet][onaf-sheet] |
| Calf rennet, powder or liquid | [onaf-sheet] |
| Salt | [onaf-sheet] |
| Starter | local lattoinnesto made from raw milk with native strains |
Total time across the recorded steps: 3 months
What changes: Raw milk is part-skimmed and a local starter of native strains goes in
The raw milk is part-skimmed, then the dairy's own milk starter goes in.
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 mountain milk, mostly from Brown Alpine cows, is part-skimmed and given a local starter grown from raw milk. It is set with calf rennet at 35 °C, broken to wheat-grain size and semi-cooked at 37–45 °C, then moulded. The lean wheel ripens at least 3 months; the later steps are not fully described. Made in 6 steps over 3 months. The longest step, ripen, takes at least 3 months (ONAF (national organisation of cheese tasters)). Lactobacillus, Pediococcus, Lactococcus and Enterococcus, named as the most abundant genera of endogenous milk flora in 2-month-ripened raw-milk cheeses from Trentino malghe does most of the fermenting.
| Main step | at least 3 monthsReported[onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 35 °CReported[onaf-sheet] | Set with calf rennet |
A lean, skimmed-milk version of the local full-fat Nostrano, given its character by a starter grown in the dairy from raw milk. Little is made, and its method is not fully documented.
Made from raw milk and ripened at least 3 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.
Hazards the sources name: Coagulase-positive staphylococci in curd, reaching almost 5 log CFU/g in the two Trentino malghe that used no starter (a related semi-cooked malga cheese), and not detectable in any 2-month cheese. In this test at four malghe in one week, Listeria monocytogenes, Salmonella and staphylococcal enterotoxins were not found, while E. coli reached 4.5 log CFU/g in one 2-month cheese made without a starter.
Every number is labelled with how it is known. How this atlas is made
Made in the Belluno mountains since before the 1970s, from milk of mainly Brown Alpine cows grazing alpine pastures, which gave it its name.
