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Cheese from Italy, Veneto
Raw milk from the members' evening and morning milkings is kept at 9–12 °C, skimmed by natural creaming, and soured with a farm milk starter grown at about 32 °C before calf rennet goes in. The curd is cut with a lira, broken with a tarello and semi-cooked at about 40 °C, then pressed in hoops that print the name, brined about 48 hours and ripened about 2 months in the dairy before the members finish it in their own cellars.
| Raw fresh cow milk from the members' two daily milkings, part-skimmed by natural creaming or whole | [pat-sheet][onaf-sheet] |
| Milk starter (latte innesto), made by fermenting a little milk after a quick pasteurisation | [pat-sheet][onaf-sheet] |
| Natural calf rennet | [pat-sheet][onaf-sheet] |
| Salt (brine) | [pat-sheet][onaf-sheet] |
| Starter | farm milk starter (latte innesto) fermented at about 32 °C after a quick pasteurisation |
Total time across the recorded steps: 2.1 months
What changes: Starting material: raw milk of two milkings, kept at 9–12 °C
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 milk from the members' evening and morning milkings is kept at 9–12 °C, skimmed by natural creaming, and soured with a farm milk starter grown at about 32 °C before calf rennet goes in. The curd is cut with a lira, broken with a tarello and semi-cooked at about 40 °C, then pressed in hoops that print the name, brined about 48 hours and ripened about 2 months in the dairy before the members finish it in their own cellars. Made in 8 steps over 2.1 months. The longest step, ripen, takes 2 months (Regione del Veneto). Lactic bacteria of the farm milk starter and the raw milk does most of the fermenting.
| Main step | 2 monthsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 9–12 °CReported[pat-sheet][onaf-sheet] | Collect and cool the milk |
A cooperative raw-milk cheese of a Belluno valley at 800 m, made with the dairy's own milk starter and finished in members' cellars. Its taste is said to change from day to day with feed, season and weather.
Made from raw milk kept at 9–12 °C. The curd is semi-cooked at about 40 °C and brined about 48 hours, and the cheeses ripen about 2 months in the dairy. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses during ageing. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The cheese takes its name from the valley of Valmorel, in Limana, where it has been made since the Latteria sociale turnaria was founded in 1939.
