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Cheese from Italy, Veneto
Raw evening milk is skimmed by letting the cream rise overnight, warmed and mixed with the whole morning milk, then set with powdered calf rennet in 15–30 minutes. The curd is cut to rice-grain size, heated to 38 °C and stirred until it holds together; part of it is set aside, drained in rectangular moulds and sold unsalted, wrapped in oiled paper. It is a rennet-set fresh curd with no ripening, so it is barely fermented.
| Raw cow milk from the summer pasture | Evening milk skimmed by creaming overnight, mixed with whole morning milk[pat-sheet][onaf-sheet] |
| Calf rennet, mostly powdered and dissolved in a little milk or water | Less often liquid or paste rennet[pat-sheet][onaf-sheet] |
Total time across the recorded steps: 15 min – 30 min
What changes: Cream rises from the evening milk overnight and is skimmed off for butter
The evening milk is filtered and left overnight in steel tanks; in the morning the risen cream is taken off for butter.
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
Raw evening milk is skimmed by letting the cream rise overnight, warmed and mixed with the whole morning milk, then set with powdered calf rennet in 15–30 minutes. The curd is cut to rice-grain size, heated to 38 °C and stirred until it holds together; part of it is set aside, drained in rectangular moulds and sold unsalted, wrapped in oiled paper. It is a rennet-set fresh curd with no ripening, so it is barely fermented. Made in 5 steps over 15 min – 30 min. The longest step, mix with morning milk and add rennet, takes 15–30 min (Regione Veneto) and runs at 30 °C (Regione Veneto). Lactobacillus, Pediococcus, Lactococcus and Enterococcus, named as the most abundant genera of endogenous milk flora in 2-month-ripened raw-milk cheeses from Trentino malghe does most of the fermenting.
| Main step | 15–30 minReported[pat-sheet][onaf-sheet] | Mix with morning milk and add rennet |
|---|---|---|
| Temperature | 30 °CReported[pat-sheet][onaf-sheet] | Mix with morning milk and add rennet |
A share of the curd taken from the summer-pasture cheese make before salting, for the herders' own table. It is close to the Belluno Schiz and the Trentino Tosèla.
Made from raw milk and sold at once without salt; it is meant to be cooked and eaten within a few days.
Hazards the sources name: Coagulase-positive staphylococci in curd, reaching almost 5 log CFU/g in the two Trentino malghe that used no starter (a related semi-cooked malga cheese); Listeria monocytogenes and Salmonella were not found there; Coagulase-positive staphylococci, E. coli, Listeria monocytogenes and Shiga-toxin-producing E. coli, monitored in raw-milk dairy products of north-eastern Italian alpine dairies in general (not this cheese); staphylococci and E. coli were the ones most often over regulatory limits.
Every number is labelled with how it is known. How this atlas is made
The regional atlas says herders kept back a little curd from the cheese they sold, to eat on the pasture, and that the summer-pasture huts of Vicenza still make it by long-fixed rules.
