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Cheese from Italy, Friuli-Venezia Giulia
Salterello is a cheese of Friuli that food scientists list with Abruzzo's marcetto and Emilia-Romagna's furmai nis as products similar to Sardinia's casu marzu, a cheese colonised by larvae of the cheese fly Piophila casei during ripening.
A short entry: the sources we found record only what is said here about Salterello itself.
| A ripening cheese, left open to the cheese fly | [mazzette2010] |
What changes: Starting material: a ripening Friulian cheese
No source describes how the Friulian base cheese is made.
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
Salterello is a cheese of Friuli that food scientists list with Abruzzo's marcetto and Emilia-Romagna's furmai nis as products similar to Sardinia's casu marzu, a cheese colonised by larvae of the cheese fly Piophila casei during ripening.
One of several Italian cheeses that Mazzette et al. (2010) name as similar to casu marzu.
Cheese-fly larvae in cheese have been blamed for rhinomyiasis and for gastrointestinal and urogenital myiasis in people, mostly where hygiene is very poor. Some authors also say the fly can carry Clostridium botulinum spores (Mazzette 2010). That paper studies casu marzu, not salterello. It concludes that casu marzu should, as a precaution, go only to immunocompetent adults.
Hazards the sources name: In a paper on casu marzu, a related larva cheese, larvae of the cheese fly Piophila casei (an insect, not a microbe) are blamed for gastrointestinal myiasis in people.
Every number is labelled with how it is known. How this atlas is made
Mazzette and colleagues (2010) name salterello of Friuli among Italian cheeses like casu marzu, with cacio marcetto of Abruzzo and furmai nis of Emilia-Romagna.
