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Cheese from Italy, Veneto
Very fresh cow milk, raw or pasteurised, is set with calf rennet at 32–38 °C and cut to hazelnut-size grains while it is warmed to 41–42 °C. The curd is plunged in cold water for about 10 minutes to stop it souring, pressed lightly in square baskets for an hour and never salted. The white brick is kept in the fridge and eaten within days, usually fried in butter with polenta.
| Very fresh cow milk, whole or part-skimmed by natural creaming, raw or pasteurised | [pat-sheet][onaf-sheet] |
| Calf rennet, liquid or powder | [pat-sheet][onaf-sheet] |
| Whey starter (only with pasteurised milk) | [onaf-sheet] |
| Starter | none for raw milk; whey starter with pasteurised milk |
Total time across the recorded steps: 1.4 h – 1.5 h
What changes: Fresh cow milk, raw or pasteurised, goes into the vat
Raw milk is used as it is; pasteurised milk needs a whey starter.
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
Very fresh cow milk, raw or pasteurised, is set with calf rennet at 32–38 °C and cut to hazelnut-size grains while it is warmed to 41–42 °C. The curd is plunged in cold water for about 10 minutes to stop it souring, pressed lightly in square baskets for an hour and never salted. The white brick is kept in the fridge and eaten within days, usually fried in butter with polenta. Made in 7 steps over 1.4 h – 1.5 h. The longest step, shape without salt, takes 1 h (Regione Veneto).
| Main step | 1 hReported[pat-sheet][onaf-sheet] | Shape without salt |
|---|---|---|
| Temperature | 32–38 °CReported[pat-sheet][onaf-sheet] | Add rennet and set |
A barely ripened cheese that is semi-cooked, then chilled in cold water to stop it souring, and never salted. It is eaten within a week, fried, not as a table cheese.
The cheese is kept in the fridge and lasts only 2–3 days from raw milk or 7 days from pasteurised milk.
Hazards the sources name: Coagulase-positive staphylococci and E. coli at high counts in cheeses from the mountain dairies (malghe) of the Veneto mountains (Belluno, Treviso, Verona, Vicenza), a related group of products; in 2006, 14.4 % of the cheese samples had coagulase-positive staphylococci at 10^5 CFU/g or more and 11.03 % had E. coli at 10^5 CFU/g or more. Listeria monocytogenes was found in one cheese sample in 2007 and Salmonella in none. Not measured in Schiz itself.
Every number is labelled with how it is known. How this atlas is made
Herders on mountain pastures fried the curd that squeezed out of the hoops of Malga bellunese or Agordino di malga and ate it with polenta. The name may come from 'schizar', to squirt, for that curd or for the whey that spits during frying.
