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Cheese from Italy, Veneto
A hard, semi-cooked Ladin cheese of raw cow milk, made only from October to April. Milk that is three-fifths whole and two-fifths skimmed by natural creaming is soured with the dairy's own whey starter and set with calf rennet at 36 °C. The fine curd is cooked to 46–47 °C, pressed, brined for two days and ripened three months, and up to a year.
| Raw cow milk from two milkings | Three-fifths whole; two-fifths, the evening milk, skimmed by letting the cream rise[pat-sheet][onaf-sheet] |
| Whey starter (sieroinnesto) from the dairy | [pat-sheet][onaf-sheet] |
| Calf rennet powder | [pat-sheet][onaf-sheet] |
| Salt (brine) | [pat-sheet] |
| Linseed oil | Rubbed on the rind during ripening[pat-sheet][onaf-sheet] |
| Starter | the dairy's own whey starter (sieroinnesto) |
Total time across the recorded steps: 3.1 months – 12 months
What changes: Cream rises on the evening milk and is skimmed before it joins the whole milk
The evening milk rests until the cream rises and is skimmed off; it is mixed with whole milk, two parts skimmed to three parts whole.
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
A hard, semi-cooked Ladin cheese of raw cow milk, made only from October to April. Milk that is three-fifths whole and two-fifths skimmed by natural creaming is soured with the dairy's own whey starter and set with calf rennet at 36 °C. The fine curd is cooked to 46–47 °C, pressed, brined for two days and ripened three months, and up to a year. Made in 7 steps over 3.1 months – 12 months. The longest step, ripen and oil the rind, takes 3–12 months (Regione Veneto) and runs at 13 °C (Regione Veneto).
| Main step | 3–12 monthsReported[pat-sheet][onaf-sheet] | Ripen and oil the rind |
|---|---|---|
| Temperature | 13 °CReported[pat-sheet][onaf-sheet] | Ripen and oil the rind |
Renàz is a semi-cooked hard cheese from part-skimmed raw milk, made only in winter by one Ladin cooperative. Its rind is rubbed with linseed oil, and the ONAF sheet credits its deep straw colour to beta-carotene released by the many flowers of the pastures.
Made from raw milk. The curd is heated to 46–47 °C and the cheese ripens for about three months, but the sheets give no heat treatment for the milk itself. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté, because of Listeria, Salmonella and Shiga-toxin E. coli. The sheets call Renàz semi-cooked, so do not assume it counts as one of those.
Every number is labelled with how it is known. How this atlas is made
The Veneto atlas says the cheese has been made in Livinallongo since the 1970s and is named after the hamlet where the dairy stands. The cooperative was founded in 1983, and the name has appeared on its sales papers since then. ONAF says the cheese has been in production only since 1983. ONAF puts output at no more than 300 quintals a year.
