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Cheese from Italy, Friuli Venezia Giulia
Milk from Carso cows fed local forage is pasteurised, rested 45–60 minutes in the vat and soured with thermophilic lactic bacteria. It is set with liquid bovine rennet at 34–36 °C, cut twice, semi-cooked at 41–42 °C and stirred off the heat 15–20 minutes. The wheels are pressed lightly about 2 hours, brined 24 hours and ripened at least about 30 days.
| Whole cow milk from cows fed fresh or dried forage of the Trieste Carso, pasteurised | [pat-sheet][onaf-sheet] |
| Mixed thermophilic lactic acid bacteria (selected culture) | [onaf-sheet][pat-sheet] |
| Liquid bovine rennet | [pat-sheet][onaf-sheet] |
| Salt (brine) | [pat-sheet][onaf-sheet] |
| Starter | ferment added after 45–60 min rest in the vat |
Total time across the recorded steps: 31 days
What changes: The milk is pasteurised and rests in the vat
Heat treatment of the milk and selected cultures came in from the early 1970s; before that farms made the cheese from raw milk.
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
Milk from Carso cows fed local forage is pasteurised, rested 45–60 minutes in the vat and soured with thermophilic lactic bacteria. It is set with liquid bovine rennet at 34–36 °C, cut twice, semi-cooked at 41–42 °C and stirred off the heat 15–20 minutes. The wheels are pressed lightly about 2 hours, brined 24 hours and ripened at least about 30 days. Made in 8 steps over 31 days. The longest step, ripen, takes at least 30 days (ERSA (Friuli Venezia Giulia regional rural de…). Mixed thermophilic acidifying lactic acid bacteria does most of the fermenting.
| Main step | at least 30 daysReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 34–36 °CReported[pat-sheet][onaf-sheet] | Add culture and rennet |
Carso co-operative dairy cheese; flavour reflects the flowers and plants the cows graze. It is made from pasteurised milk with a thermophilic culture, semi-cooked and lightly pressed.
The milk is pasteurised and the cheese ripens at least about 30 days.
Every number is labelled with how it is known. How this atlas is made
Farms on the Trieste Carso made the cheese from raw milk long before records. From the early 1970s farmers joined the Latteria Sociale del Carso, which began in the 1980s and took up heat treatment and selected cultures, following a 1974 regional study of the dairy sector.
