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Cheese from Italy, Veneto
Nostrano veronese is the semi-cooked farm cheese of the Lessinia mountains north of Verona. Evening and morning milk is skimmed by letting the cream rise, which goes to butter, and set with calf rennet in 25–30 minutes. The curd is broken to rice-grain size, cooked at 47 °C for 15 minutes, drained 24 hours, salted and ripened at least 3 months.
| Raw cow milk from Lessinia herds, mostly Brown and Friesian cows | Skimmed by letting the cream rise; the cream is made into butter ('el boter')[pat-sheet][onaf-sheet] |
| Calf rennet, liquid or powder | [pat-sheet][onaf-sheet] |
| Salt, dry or as brine | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 3 months
What changes: Cream rises off the milk in shallow basins and is skimmed for butter
Output: part-skimmed milk; cream for butter.
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
Nostrano veronese is the semi-cooked farm cheese of the Lessinia mountains north of Verona. Evening and morning milk is skimmed by letting the cream rise, which goes to butter, and set with calf rennet in 25–30 minutes. The curd is broken to rice-grain size, cooked at 47 °C for 15 minutes, drained 24 hours, salted and ripened at least 3 months. Made in 7 steps over 3 months. The longest step, ripen, takes at least 3 months (Regione del Veneto).
| Main step | at least 3 monthsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 33–34 °CReported[onaf-sheet] | Set with calf rennet |
The old farm cheese of the Lessinia, made from milk skimmed for butter and semi-cooked at 47 °C. It is ripened at least 3 months.
The milk is used raw and the cheese is ripened at least 3 months.
Hazards the sources name: Staphylococcus aureus, enterotoxigenic strains; in Monte Veronese, a related PDO cheese of the Lessinia, S. aureus numbers were above the Italian tolerance limit in 78 % of instances; Coagulase-positive staphylococci, E. coli, Listeria monocytogenes and Shiga-toxin-producing E. coli, monitored in raw-milk dairy products of north-eastern Italian alpine dairies in general (not this cheese); staphylococci and E. coli were the ones most often over regulatory limits.
Every number is labelled with how it is known. How this atlas is made
The regional atlas traces it to the medieval settlement of the Cimbri in the Lessinia. The dairy terms, such as mastele, scalere, boter and fassar, are still those of the past.
