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Cheese from Italy, Veneto
Nevegàl is a mild, semi-hard cow cheese named after the Alpe del Nevegàl near Belluno. Raw milk is set with powdered calf rennet at about 30 °C in 40 minutes, the curd is broken to maize-grain size and semi-cooked at 40 °C for 40 minutes. The wheels drain a day in hoops, are brined about a day and ripen about 30 days.
| Raw whole cow milk, mostly from Italian Brown and Brown Swiss cows | [pat-sheet][onaf-sheet] |
| Powdered calf rennet | [pat-sheet][onaf-sheet] |
| Salt (brine) | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 32 days
What changes: Powdered calf rennet goes into the raw milk at about 30 °C and sets it in 40 minutes
Output: set curd.
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
Nevegàl is a mild, semi-hard cow cheese named after the Alpe del Nevegàl near Belluno. Raw milk is set with powdered calf rennet at about 30 °C in 40 minutes, the curd is broken to maize-grain size and semi-cooked at 40 °C for 40 minutes. The wheels drain a day in hoops, are brined about a day and ripen about 30 days. Made in 6 steps over 32 days. The longest step, ripen, takes 30 days (Regione del Veneto). 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 | 30 daysReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 30 °CReported[pat-sheet][onaf-sheet] | Warm the milk and set it with powdered rennet |
Nevegàl is a young, semi-cooked raw-milk cheese ripened only about a month, so it stays mild and melts well. It is made in considerable quantities and is found in small and medium retail across the Veneto.
The milk is used raw and the cheese ripens only about 30 days. Raw-milk cheese can carry Listeria, Salmonella and enterohaemorrhagic E. coli, and Listeria and that E. coli can kill. ANSES, the French food-safety agency, advises pregnant women, young children, people over 65 and people with weak immunity not to eat it, except cooked pressed kinds such as Gruyère; this curd is only semi-cooked. Cutting off the rind does not remove the risk.
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); Listeria monocytogenes and Salmonella were not found there; In raw-milk cheese from alpine dairies of north-eastern Italy (a related product, not this cheese; surveillance 2012–2025), coagulase-positive staphylococci over the limit in 2.3 % of samples, staphylococcal enterotoxins in 2.5 %, Listeria monocytogenes in 1.3 %, E. coli O157 in none.
Every number is labelled with how it is known. How this atlas is made
The cheese is named after the Nevegàl mountain area near Belluno, snowy in winter and rich in fodder in summer. Small rotating dairies (latterie turnarie) of the area made the first wheels.
