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Cheese from Italy, Friuli Venezia Giulia, Carnia
A Carnian cow cheese that ripens in brine. Raw milk is set with rennet, the curd is cooked to no more than 43 °C and shaped in hoops without pressing. The wheels then sit for 60 to 120 days in a 'salina', an old brine of water, salt, cream and milk kept in larch tubs and topped up every month, which makes them markedly salty.
| Whole raw cow milk from at most two milkings in 24 hours | Kept at no less than 4 °C on the farm, without preservatives[salato-ersa][salato-onaf] |
| Milk starter (lattoinnesto) of suitable microbes (optional) | [salato-ersa] |
| Rennet | [salato-ersa] |
| Brine 'salina' grown from a 'madre' of water, salt, surface cream and milk | [salato-ersa][cibario] |
| Starter | A milk starter of suitable microbial selection may be added; the ERSA sheet allows it but does not require it |
Total time across the recorded steps: 2 months – 3.9 months
What changes: Rennet goes into the warmed raw milk and sets it
The milk is warmed in the kettle until it reaches the right acidity; it is worked within 24 hours of reaching the dairy.
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
A Carnian cow cheese that ripens in brine. Raw milk is set with rennet, the curd is cooked to no more than 43 °C and shaped in hoops without pressing. The wheels then sit for 60 to 120 days in a 'salina', an old brine of water, salt, cream and milk kept in larch tubs and topped up every month, which makes them markedly salty. Made in 5 steps over 2 months – 3.9 months. The longest step, ripen in the salina, takes 2–3.9 months (ERSA Agenzia regionale per lo sviluppo rurale…) and runs at up to 14 °C (ERSA Agenzia regionale per lo sviluppo rurale…).
| Main step | 2–3.9 monthsReported[salato-ersa] | Ripen in the salina |
|---|---|---|
| Temperature | up to 14 °CReported[salato-ersa] | Ripen in the salina |
| Acidity | pH 5.1–5.2Reported[salato-ersa] | Ripen in the salina |
It ripens for months submerged in a living brine of salt, cream and milk kept in larch tubs and topped up monthly, rather than on shelves. It is not pressed.
Made from raw milk and kept in brine for 60–120 days. The ERSA sheet requires the milk to be worked within 24 hours of reaching the dairy and the brine rooms to stay at 14 °C or below for the first 40 days. ANSES names Listeria, Salmonella and enterohaemorrhagic E. coli as the main raw-milk cheese hazards. It advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté.
Every number is labelled with how it is known. How this atlas is made
Salted cheeses come from both sides of the ridges between the Tagliamento valley and the upper Arzino valley. The ERSA sheet cites a dairy at Enemonzo that still keeps a family brine that stands for the hundreds of salinas in Carnia in the late 1800s. The sheet adds that, for a mountain people, a cheese that kept for a long time was a matter of survival, and that Venetian merchants had admired the product for centuries.
