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Cheese from Italy, Friuli Venezia Giulia
Finished latteria cheeses aged at least 60 days, or caciotte aged at least 20 days, are sunk in wooden vats under unfermented must of local white or red grapes for 8–10 days (2–4 for small ones) at 10–15 °C. They are then smeared with wet pomace, rest about a month on wooden boards at 10–15 °C, and are scraped before sale.
| Latteria-type cheeses aged at least 60 days, or caciotta-type cheeses aged at least 20 days, with a clean rind and no cracks | [pat-sheet][onaf-sheet] |
| Unfermented must or pomace of local white or red grapes (Cabernet, Merlot, Refosco, Fragola, Tocai, Sauvignon, Verduzzo); dried grapes are also valued | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 38 days – 40 days
What changes: Starting material: sound latteria and caciotta cheeses with clean rinds
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
Finished latteria cheeses aged at least 60 days, or caciotte aged at least 20 days, are sunk in wooden vats under unfermented must of local white or red grapes for 8–10 days (2–4 for small ones) at 10–15 °C. They are then smeared with wet pomace, rest about a month on wooden boards at 10–15 °C, and are scraped before sale. Made in 4 steps over 38 days – 40 days. The longest step, rest on boards and scrape, takes 30 days (ERSA 2017) and runs at 10–15 °C (ERSA 2017).
| Main step | 30 daysReported[pat-sheet] | Rest on boards and scrape |
|---|---|---|
| Temperature | 10–15 °CReported[pat-sheet] | Rest on boards and scrape |
The name means 'under the pomace'. Finished cheeses are affined under unfermented grape must and then pomace, not under wine, and the rind takes the grapes' colour.
The base cheeses are aged at least 20 or 60 days, and the must bath runs at 10–15 °C. These are process figures, not safety limits. The regional sheet says only that a self-control (HACCP) manual exists, and it does not say whether the base cheeses are made from raw milk.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the product is old in Friuli and points to its recipe in Pietro Adami's 1985 book on Carnian cooking.
