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Cheese from Italy, Veneto
Whole ewe milk is warmed to 30–35 °C in a calièra and set with calf rennet in about 12 minutes. The curd is broken to rice size, warmed to 33 °C for 5–6 minutes and left to knit into one spongy block, then moulded and dry-salted for about 12 hours. It is ready as a fresh cheese at 60 days; once past 3 months it counts as aged, and the Veneto atlas says it can keep up to a year.
| Whole ewe milk | Raw, per ONAF[pat-sheet][onaf-sheet] |
| Calf rennet, liquid or powder | Lady's bedstraw (Galium verum) was used in the past[onaf-sheet][pat-sheet] |
| Salt | Dry salt spread on both faces[pat-sheet][onaf-sheet] |
Total time across the recorded steps: 2 months – 3 months
What changes: Calf rennet goes into ewe milk at 30–35 °C and it sets in about 12 minutes
Output: 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
Whole ewe milk is warmed to 30–35 °C in a calièra and set with calf rennet in about 12 minutes. The curd is broken to rice size, warmed to 33 °C for 5–6 minutes and left to knit into one spongy block, then moulded and dry-salted for about 12 hours. It is ready as a fresh cheese at 60 days; once past 3 months it counts as aged, and the Veneto atlas says it can keep up to a year. Made in 5 steps over 2 months – 3 months. The longest step, ripen, takes 2–3 months (Regione Veneto).
| Main step | 2–3 monthsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 30–35 °CReported[pat-sheet][onaf-sheet] | Warm the milk and add rennet |
The curd is cooked only to 33 °C, and it sets fast, in about 12 minutes. Sheep in the lower Vicentino are fed hay and feed, so ONAF says the cheese stays sweeter than mountain pecorino.
ONAF lists the milk as raw. In a challenge study, E. coli O157 added to raw ewe milk was still detectable in pecorino after 90 days, so the 60-day fresh cheese relies on clean milk. ANSES, the French food safety agency, says Listeria and enterohaemorrhagic E. coli in raw-milk cheeses can kill. It advises pregnant women, people with weak immunity, people over 65 and young children to avoid raw-milk cheeses, except cooked pressed kinds such as Gruyère or Comté, which this cheese is not. It adds that raw-milk cheese that is well cooked, as in an oven recipe, no longer poses a risk.
Hazards the sources name: Escherichia coli O157, added to raw ewe milk in a challenge study of Italian pecorino made by several methods, not this cheese; still countable at 60 days and detectable after 90 days of ripening.
Every number is labelled with how it is known. How this atlas is made
The regional atlas quotes a 1999 study of Veneto sheep farming. Until the early 1800s Veneto kept native triple-purpose sheep (wool, meat and milk), milked for about four months after lambing, and the cheese was sold to local traders. ONAF adds that the milk sheep of the area was once native and roamed the hills for pasture, and is now kept only in resident flocks.
